Dan Dan Noodles (Tantanmen Ramen)

Bowl of dan dan noodles topped with bok choy, green onions and a soft boiled egg.

Dan Dan Noodles, also known as Tantanmen Ramen or Tan Tan Noodles, combine delicious ramen noodles & ground pork with a spicy, creamy broth seasoned with chili oil, peanut butter and sesame paste.

Looking for more yummy noodle recipes? Be sure to try my Sesame Noodles with Chicken, Pad Kee Mao (Drunken Noodles) or Kung Pao Noodles.

Rick and I often head to our favorite local ramen spot for a bowl of steaming hot noodles on Sundays. It’s a perfect, hearty meal after a long weekend of perhaps too much wine tasting.

And, while I’ll often reach for a spicy miso based ramen, his favorite is the TanTan noodles. I’d describe them as having a much more creamy, nutty broth. They tasted a bit like peanut butter to me… and I decided that I needed to do some research into the recipe to find out what really was going on here.

Bowl of tantanmen ramen topped with bok choy.

What are Dan Dan Noodles?

Dan Dan Noodles seem to be one of those dishes that have many different variations and different names. Tantanmen is the Japanese variation of sichuan noodles known as Tan Tan. The noodles can be served dry (with no broth) or in a spicy, chili flavored broth that’s made creamy with the addition of peanut butter and/or sesame paste. Then the bowls are topped with a mixture of ground pork.

I prefer to make my Dan Dan Noodles with broth, but not super brothy like a traditional ramen. I use about half the broth as you would in a ramen noodle soup. Because the broth is so rich and creamy, I find that you don’t need as much as you would with a lighter clear-based broth.

The ingredient making this ramen broth so rich & delicious is the peanut butter. An ingredient that I always have on hand. It’s such a versatile ingredient. I love adding it to savory recipes like these Grilled Lamb Chops with Spicy Peanut Sauce or these 20-Minute Sesame Chicken Noodles.

Bowl of dan dan noodles topped with bok choy, green onions and a soft boiled egg.

How to make Dan Dan Noodles

  1. Prepare the broth.
  2. Cook the ground pork.
  3. Cook the ramen noodles.
  4. Add the noodles to a bowl, top with broth, ground pork, spinach and your favorite toppings.

I love adding one of my Instant Pot hard boiled eggs to the top!

Tip: If you’d like to add some baby bok choy in there, add it to the boiling water when you cook your noodles. It will cook in the same time as the noodles (3 minutes).

Tantanmen Ramen ingredients:

  • Ginger
  • Garlic
  • Green Onions
  • Black Bean Sauce
  • Peanut Butter
  • Tahini
  • Chili Oil
  • Chili Paste
  • Broth
  • Ground Pork
  • Spinach

Are Dan Dan Noodles spicy?

I would say that these noodles are medium on the heat scale. It’s easy to dial down the heat by simply using less chili oil & chili paste. Alternatively, if you’d like to make spicier szechuan noodles, you can use more.
Bowl of dan dan noodles topped with bok choy, green onions and a soft boiled egg.

What ramen noodles should I use?

I’m keeping things simple with this tantanmen recipe by just using dry ramen noodles that you’ll probably remember from your college days. They come with a spice packet, but for this recipe, you won’t be using it. You can also look for fresh ramen noodles if your market carries them. Udon noodles will also work well in this recipe.

If you loved this Tan Tan Noodles recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Wine Pairings for Dan Dan Noodles:

  • RieslingGewürztraminer: Look for a white wine with just a hint of sweetness to it – It’s a great way to tame down the heat in this tantanmen.
  • Rosé is another great match – It’s acidity, and light body will pair nicely with the creamy broth.

More yummy noodle recipes:

Tantanmen Recipe

Bowl of dan dan noodles topped with bok choy, green onions and a soft boiled egg.

Dan Dan Noodles

Tan Tan Noodles (Tantanmen Ramen or Dan Dan Noodles) combines delicious ramen noodles and ground pork with a spicy, creamy broth that’s seasoned with chili oil, peanut butter and sesame paste.
4.5 from 20 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 1 Tablespoon vegetable oil
  • 3 Tablespoons grated fresh ginger
  • 1 ½ Tablespoons grated fresh garlic (about 8 cloves)
  • 6 green onions (sliced)
  • cup black bean sauce
  • 1 Tablespoon sesame oil
  • 2 teaspoons hot chili oil (optional (omit for less heat))
  • 1/3 cup peanut butter
  • 1/4 cup low sodium soy sauce (or tamari)
  • ¼ cup tahini sauce
  • 2 Tablespoons chili paste (optional (omit for less heat))
  • 7 cups bone broth (or low sodium chicken stock)
  • 1 pound ground pork
  • 4 3-ounce packages ramen noodles (cooked (sauce packets discarded))

To garnish:

  • 2 cups fresh spinach
  • 3 green onions (sliced)
  • 4 soft boiled eggs (halved)
  • Cilantro (chopped)
  • Daikon radish sprouts

Instructions

  • Bring a large pot of water to a boil (for the ramen).
  • Heat oil in a large saucepan over medium heat. Add ginger & garlic and cook until light golden, about 3 minutes. 
  • Add green onions, black bean sauce, sesame oil and chili oil, cook for 2 minutes.
  • Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes.
  • Meanwhile, in a skillet, cook the ground pork over medium-high heat until cooked through. Add ½ cup of the broth mixture to the ground pork to season.
  • Cook the noodles according to package directions and drain. Place the noodles in a bowl and top with spinach, broth and ground pork. Garnish with green onions, eggs, cilantro and radish sprouts.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Nutrition

Calories: 564kcal | Carbohydrates: 14g | Protein: 36g | Fat: 41g | Saturated Fat: 12g | Cholesterol: 163mg | Sodium: 1521mg | Potassium: 617mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1285IU | Vitamin C: 8.8mg | Calcium: 79mg | Iron: 3.2mg

21 comments

  1. Catherine @ To & Fro Fam

    5 stars
    I love noodle soup and ramen! Oh my goodness this looks so delicious I might have to lick my computer screen.

    Reply

  2. Pech

    Where is your ramen stop- is it Kayos? I love the combination of the nutty peanut with a little chili heat!

    Reply

  3. Becca

    I love Roman and I love any kind of peanut sauce so this looks so good to me. I’ve never had this kind of Roman and it looks like I’ve been missing out because this is such a delicious sounding recipe. I must try it!

    Reply

  4. Jenni LeBaron

    5 stars
    I love that this perfectly blends spicy with creamy and theres so much great umami packed in! This is a great Friday night alternative to takeout!

    Reply

  5. Waz

    5 stars
    As a kid, I couldn’t handle much spicy food, but tan tan noodles were always one of my favorites. The combo of peanut butter and chili is so addictive!

    Reply

  6. Kristi Wheeler

    This dish looks wonderful. I love the addition of peanut butter, it reminds me of the schezuan noodles a friend used to make. It was so yummy! I look forward to making this dish to my family! Thanks for the great recipe!

    Reply

    1. Erin

      I hope you enjoy Kristi!

      Reply

  7. Jeannie

    My daughter has a peanut allergy. Will it alter the taste of the recipe too much if the peanut butter is left out?

    Reply

    1. Erin

      Hi Jeannie – I think a good swap for the peanut butter would be tahini. I would give that a try. Hope that helps and thanks so much for stopping by!

      Reply

  8. Robert

    5 stars
    Thanks for the recipie.

    I found that the tan Tan noodles we’re a bit too salty for my liking. It could be the fact that ‘chili paste’ could be anything and the black bean sauce could have different levels of salt, depending on brand.

    Overall, this is close to the Japanese style tan Tan noodles I had at ramen restaurants so thanks for the recipie!

    Reply

  9. Kelly

    This recipe looks so good! I want to try it but I have a few questions on the ingredients. What products did you use for the black bean sauce, chili oil, and chili paste? It seems like there are many options out there with these names so I just want to make sure I’m getting the right ones. Thanks!

    Reply

    1. Erin

      Hi Kelly – I’m sorry, I don’t remember exactly. I just used the ones available in our local grocery store. I think I used the brand Lee Kum Kee for the black bean sauce and chili oil. And for the chili paste, I used Huy Fong. Hope that helps!

      Reply

      1. Kelly

        No worries! Would a black bean sauce with garlic work? And was the chili oil a clear red oil or oil with chili pieces in it? Thanks again!

        Reply

      2. Amy w

        5 stars
        We made this as soon as we saw the recipe. SO SO GOOD. Can’t wait to try the pho next.

        Reply

        1. Erin

          Yay! I’m so glad you liked it Amy!!!

          Reply

  10. Irene

    5 stars
    I made a vegetarian version of this amazing recipe for New Year’s Eve Dinner. Rather than the pork I used some shredded, previously-frozen tofu (freezing and then thawing the tofu gives it a more toothy texture; it got nice and crispy by being pan-fried in coconut oil and a little garlic). I dialed down the heat and added about 1.5 Tbs of garlic chili sauce in lieu of both the chili oil and chili paste. I pre-sauteed bok choi and thinly sliced some young daikon radishes as add-ons. Everyone LOVED it, vegetarians and omnivores alike! It was plenty for the only course for four people AND with the sauce left over made for the basis of a second dinner for two the following night. The blend of flavors is vibrant and memorable – a great way to usher in the new year. Thanks for this fantastic recipe, which I’ll be sure to revisit in the near future.

    Reply

    1. Erin

      Thanks for providing these swaps Irene! The tofu sounds absolutely wonderful for this recipe!

      Reply

  11. Taylor

    What would be a decent sub for the tahini and tamari? We do not have those in our pantry.

    Reply

    1. Erin

      Hi Taylor – Low sodium soy sauce is a good sub for the tamari. For the tahini, you could leave it out entirely. Hope that helps!

      Reply

  12. Brit

    Hi, what is Black Bean Sauce?

    Reply

    1. Erin

      Hi Brit – You’ll find it in the asian foods aisle. Or you can purchase it on Amazon: https://amzn.to/38Z77nd

      Reply

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