Tantanmen 坦々麺

Method17 steps · about 20 min

1. 1

   Step 1: First make the larger miso-style seasoned pork batch; this one bowl uses only twenty grams of its cooked output.

2. 2

   Step 2: Cook the pork mince (250 g) in a frying pan over medium heat.

   Uses 250 g pork mince

3. 3

   Step 3: When the mince changes colour, add the sake (1 tbsp), soy sauce (1 ½ tbsp), and tenmenjan.

   Uses Ground pork browning in frying pan · 1 tbsp sake · 1 ½ tbsp soy sauce · 1 ½ tbsp tenmenjan Chinese sweet miso paste

4. 4

   Step 4: Continue cooking until the sauce thickens and coats the mince. Check the ground pork reaches at least 71°C (160°F), rather than relying only on colour.

   Uses Ground pork with sake-soy-sweet-bean sauce

5. 5

   Step 5: Turn off the heat. Reserve twenty grams cooked pork for the noodle bowl and promptly cool and refrigerate or freeze the unused larger batch.

   Uses Fully cooked seasoned pork batch

   
6. 6

   Step 6: Prepare the noodle bowl ingredients. Briefly parboil the quarter pak choy in water and drain; blanch the optional bean sprouts too if using, then reserve the vegetables for topping.

   Uses ¼ pak choy (parboiled) · Bean sprouts (optional) · Water as needed for noodle cooking and vegetable blanching

7. 7

   Step 7: Chop the zasai finely and set aside.

   Uses 1 tbsp or 10 g finely chopped Zasai

   
8. 8

   Step 8: Chop the shallots finely and set aside.

   Uses 5 cm 2 inch finely chopped shallots (white part)

   
9. 9

   Step 9: Place the chopped zha cai, white scallion, rice vinegar (1 tsp), separate one-and-a-half tablespoons soup soy sauce (1 1/2 tbsp), Chinese toasted sesame paste (2 tbsp) and rayu (1 tbsp) in the ramen bowl.

   Uses Finely chopped zha cai · Finely chopped white scallion section · 1 tsp rice vinegar · 1 1/2 tbsp soy sauce for soup bowl tare · 2 tbsp Chimajyan sesame paste · 1 tbsp Rayu (Japanese chili oil)

   
10. 10

    Step 10: Boil 150ml water in a small saucepan and dissolve the torigara soup granules.

    Uses 150 ml water · 1 tsp torigara soup (granules)

    
11. 11

    Step 11: Add soy milk (150 ml) to the saucepan and turn the heat off just before it boils.

    Uses Hot dissolved chicken-granule broth · 150 ml soy milk

12. 12

    Step 12: Pour the soy milk soup base into the ramen bowl.

    Uses Hot soy-milk chicken broth · Measured aromatic sesame-chilli bowl tare

13. 13

    Step 13: Stir all soup ingredients together.

    Uses Soy-milk broth combined with bowl tare

14. 14

    Step 14: Cook one ramen portion in a separate pot of boiling water according to its package, until ready. Dry Raoh noodles take about four minutes; choose your actual product’s package duration.

    Cook chosen ramen noodles according to packageUses 1 ramen noodle · Water as needed for noodle cooking and vegetable blanching

15. 15

    Step 15: Drain the noodle and add it to the ramen bowl.

    Uses Cooked ramen noodles · Combined hot tantanmen soup

    
16. 16

    Step 16: Top the bowl with the reserved twenty grams cooked seasoned pork, parboiled pak choy and optional prepared bean sprouts.

    Uses Noodles in sesame-chilli soy-milk soup · Twenty grams cooked seasoned pork · Parboiled quarter pak choy and optional blanched bean sprouts

17. 17

    Step 17: Garnish with chopped shallots.

    Uses Tantanmen bowl with measured pork topping · Chopped scallion garnish, amount unspecified