Tan Tan Noodles (Tantanmen Ramen)

Two hands holding bowl of tan tan noodles.
Tan Tan Noodles (Tantanmen Ramen or Dan Dan Noodles) combine delicious ramen noodles & ground pork with a spicy, creamy broth seasoned with chili oil, peanut butter and sesame paste.
This post is sponsored by the National Peanut Board. I received compensation, but all opinions and content are my own.

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…

While I’ll often reach for a spicy miso based ramen, his favorite is the TanTan noodles.

I’d describe Tan Tan Noodles 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.

What are Tan Tan Noodles?

Tan Tan 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 Dan Dan. 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 Tan Tan 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. Plus, peanut butter is a nutritional powerhouse. It provides eight grams of protein, two grams of fiber and 12-grams of unsaturated fat in each two tablespoon serving.

How to Make Tan Tan 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.

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.

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 in this recipe.

Tantanmen Recipe

Hand holding bowl of tan tan noodles topped with cilantro and soft boiled egg.

Tan Tan 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.
4.42 from 12 votes
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings


  • 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
  • ½ cup peanut butter
  • 1/3 cup tamari
  • ¼ cup tahini
  • 2 Tablespoons chili paste
  • 7 cups bone broth (or 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


  • 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!


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

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.

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Wine Pairings for Tan Tan 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. (Here are some great rosé wines under $10)


  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.


  2. Pech

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


  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!


  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!


  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!


  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!


    1. Erin

      I hope you enjoy Kristi!


  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?


    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!


  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!


  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!


    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!


      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!


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