Tan Tan Ramen

Overhead shot of tan tan noodles in bowl with black chopsticks.

Course: Soup

Cuisine: Asian

Prep Time: 10

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 564kcal

Author: Platings and Pairings

Tantanmen Ramen (aka Tan Tan Noodles 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.

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Equipment

Ingredients

1 Tablespoon vegetable oil
3 Tablespoons fresh ginger grated
1 ½ Tablespoons garlic grated, about 8 cloves
6 green onions sliced
⅓ 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
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 package 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.

Video

Notes

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).

Nutrition