Tan Tan Ramen Recipe

What's in it

11 parts read from its 18 ingredient lines and its title.

Broth base

• Chicken “500 ml Chicken Stock”
• Soy milk “500 ml Soy Milk or Almond Milk”

Tare and seasoning

• Soy sauce (shoyu) “¼ cup Soy Sauce”
• Sesame paste or tahini “½ cup Tahini”
• Chili bean paste (doubanjiang) “3 tbsp Chilli Bean Paste (Toban Djan)”
• Vinegar “2 tsp Vinegar”

Aroma oil

• Chili oil (rayu) “¼ cup Chilli Oil”
• Sesame oil “2 tbsp Toasted Sesame Oil”

Noodles

• Ramen noodles, kind not stated “400 grams Ramen Noodles”

Toppings

• Ground pork or other minced meat “500 grams Minced Chicken”
• Boiled or soft egg “4 large Eggs”

Against the usual Tantanmen

It has 3 of the 4 parts of the usual Tantanmen: sesame paste or tahini, chili oil (rayu) and ground pork or other minced meat. Not on it: greens (spinach or bok choy).

Less usual for the style: boiled or soft egg (in 22% of Tantanmen recipes).

The Japanese take on Sichuan dan dan noodles: a broth thick with sesame paste and hot with chili oil, topped with spiced ground pork and greens such as bok choy or spinach. It is also made without soup (shirunashi) or cold.