How To make Tan Tan Noodles
1 tb Peanut oil
1/4 lb Sichuan preserved vegetables
-- rinsed and finely chopped 1 tb Finely chopped garlic
2 ts Rice wine or dry sherry
1 tb Chili bean sauce
1 tb Chinese sesame paste
-OR- peanut butter 1 tb Dark soy sauce
1 tb Sugar
2 c Stock (chicken or vegetable)
1/2 lb Chinese flat thin noodles
(dried or fresh, :
wheat or egg) Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
How To make Tan Tan Noodles's Videos
How to Ramen: Episode 8, Tantanmen
Tantanmen Ramen & Soupless Tantanmen Recipe / 坦々麺
Japanese Tantanmen Ramen recipe
Soupless Tantanmen recipe
Japanese Ramen recipe
????FULL RECIPE:
????????About me:
???? Support CHEF'S LABO:
???? Website (Recipe blog):
???? Instagram:
---------
[Recommended video]
Japanese style Mapo Tofu (You can use the bean paste):
----------
???? FAQ about the ingredients:
FAQ examples:
-What is kombu?
-Which brand of soy sauce should I buy?
-Is there any substitute of sake, mirin, kombu?
-How much dashi powder should I use?
(Each pages include pictures)
--------
(Chapter)
0:00 Broth
4:33 Tare (Flavour base)
6:09 Pork topping
11:43 Soupless Tantanmen
12:46 Tantanmen
---------
[Ingredients] (2-3 serve)
(Broth)
-Kombu 10g
-Water 500+1500ml
-Chicken feet 500g
-Chicken neck 500g
-Garlic 10g
-Ginger 10g
-Scallion 30g
(Tare)
-Kombu 3g
-Water 400ml
-Hulled Tahini (Sesame paste) 70g
-Kombu water 2tsp (10ml)
-Soy sauce 4tbsp (60ml)
-Rice vinegar 2tsp (10ml)
-Scallion stem 30g
(Pork Topping)
-Pork mince 300g
-Salt 1/3tsp (1.65g)
-Black pepper some
-Garlic 15g
-Ginger 15g
-Scallion 1 (50-60g)
-Soybean paste 30g
-Chilli bean sauce 15g
-Soy sauce 1tsp (5ml)
-Sake 1tbsp (15ml)
-Kombu water 390ml
-Corn flour 1tbsp (8g)
-Water 2tbsp (30ml)
-Sesame oil 1tsp (5ml)
----------
Ingredients (OUNCE version):
--------
???? [The plates I used in the video] ????
You can check the detail from the link below
5 % off for any purchases with my promo code: CHEFSLABO
[MUSUBI KILN website]
[Black plate]
[Ramen bowl]
[Gray bowl]
[Chopstick]
[Chopstick rest]
*International Shipping available.
*Discount shipping for over 5000 JPY
*Free shipping for over 50000JPY
↑
(The website will show the price in your currency)
--------
#ChefsLabo
#ChefLabo
#Tantanmen
#坦々麺
#担々麺
The homemade ramen that DOESN'T take hours | Japanese Tantanmen Ramen | Marion's Kitchen
Get the recipe:
Subscribe to my channel and press the bell button to get notifications every time I post a new recipe:
Binge watch a whole bunch of my Asian food recipe videos here:
Come chat with me on:
And if you're in the USA, Australia or New Zealand you can buy my premium, all-natural Asian meal kits! You'll find them in the Asian aisle at these stores:
For more super tasty recipes:
ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The BEST Dan Dan Mian Authentic Dan Dan Noodles Recipe
????Visit for Written Recipe w/Step by Step Pics!????
???? GET NOTIFICATION: Subscribe my channel & check the Bell button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!
#AsianAtHome #SeonkyoungLongest #DanDanNoodles
Website
Facebook
Instagram
Pinterest
???? RECIPE:
???? Get My Merch and let your [nu:ders] on!
???? music ♫
Music by Tray Haggerty - Brokn Roses -
Music by Dylan Rockoff - Feeling Fine -
???? In This Video...
Wusthof Knife
Portabel Gas Stove Gold
Boos Cutting Board
???? Cameras
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
????Dan Dan Noodles
Ingredients
For the Pork
1/2 lb ground pork, beef, chicken or crumbled tofu
1 tbsp chopped garlic (approximately 3 cloves garlic)
1 tsp chopped ginger
1 tbsp soy sauce
1tbsp shaoxing wine, dry sherry or rice wine
pinch of black pepper
1 tbsp cooking oil
2 oz Chinese preserved mustard green, chopped (You can omit this or substitute with any pickled mustard green or kimchi - after washing)
For the Sauce
1 tsp chopped garlic (approximately 2 cloves garlic)
2 tbsp tahini (preferred made with toasted sesame seeds) or peanut butter
1 1/2 tbsp soy sauce
1 tsp dark soy sauce
3 tbsp chili oil with chili flakes
1 to 3 tsp toasted and grinned Sichuan peppercorns *
1/2 tbsp sugar
For Assemble
2 portions fresh egg noodles or spaghetti
handful of yu choy, bok choy, napa cabbage or any green leafy vegetables
3 Tbsp sauce (approximately half of the sauce)
1/4 cup hot chicken or veggie broth
green onion chopped
crushed peanuts or sesame seeds for garnish
How to make Tan Tan Ramen (Tantanmen) in 20 minutes
VEGAN RAMEN RECIPES | Spicy Tan Tan | Coconut Chili | Peanut Satay | Chickpea Miso (ビーガンラーメンレシピ)
YOUR COOKBOOKS, MERCH, + MASTERCLASS HERE:
LEARN HOW TO MAKE 4 AMAZING VEGAN RAMEN RECIPES AT HOME!
LAY HO MA!! MAN I absolutely love ramen recipes. There is nothing better than a hot bowl of deliciousness especially in the winter. Join me in this episode and learn how to make a spicy tan tan ramen, chili coconut ramen, peanut satay ramen, and a chickpea miso ramen all in the comfort of your own home! Let's begin!
*The amount of text for these 4 recipes exceed the limit in this description box. Check out the original episode in the links below for the full recipe and directions!
VEGAN PEANUT SATAY RAMEN FULL RECIPE + DIRECTIONS HERE:
VEGAN CHICKPEA MISO RAMEN RECIPE + DIRECTIONS HERE:
VEGAN SPICY TAN TAN RAMEN RECIPE + FULL DIRECTIONS HERE:
VEGAN COCONUT CHILI RAMEN RECIPE + FULL DIRECTIONS HERE:
CHILI OIL RECIPE HERE:
BLACK GARLIC OIL RECIPE HERE:
CASHEW RAMEN EGG RECIPE HERE:
*I purchased the chickpea miso from omfoods.com
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @mr_wilyeung
Wil's Recipes on Facebook: fb.me/mrwilyeung
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching: