How To make Tan Tan Noodles

Making Instant Tantanmen at Home ????

Original Video by Abigail Marquez

Serves 1
INGREDIENTS:

Meat Topping:
1/2 cup ground pork
2 cloves of garlic
1 tbsp oyster sauce
1/4 tsp chili flakes
1/4 tsp black pepper

Noodles:
1 pack of Shin Ramyun Spicy Gourmet
1/2 tbsp soy sauce
1/2 tbsp vinegar
1/2 tbsp peanut butter
1/2 cup soya milk

Toppings:
4-5 pcs. pechay leaves
Eggs (soft boiled)

--
Follow me on my socials!

Tiktok:
Instagram:
Facebook:

Tan tan ramen

Tan Tan Ramen (Tantanmen) is a rich and flavorful Japanese ramen noodle soup adapted from the famous Chinese Sichuan dan dan mian. It’s unique for both its savory topping and the spicy yet creamy soup broth. This hot bowl of ramen is too good to be missed! {Vegetarian and gluten-free options included}

RECIPE:

For the Soup Seasonings (Tare)
2 Tbsp Japanese sesame paste (neri goma) (substitute it with Chinese sesame paste or tahini, or make my Neri Goma recipe)
1 tsp miso (I use my favorite miso by Hikari Miso; most types will work, with the exception of Saikyo and Hatcho varieties; try different miso types to create a slightly different flavor for the soup broth)
1 Tbsp soy sauce
1 tsp rice vinegar (unseasoned)
1 Tbsp la-yu (Japanese chili oil) (store bought or make my quick and easy Homemade La-yu)

For the Pork Mixture
1 knob ginger (1 inch, 2.5 cm)
2 cloves garlic
1 Tbsp neutral-flavored oil (vegetable, rice bran, canola, etc.)
6 oz ground pork (for vegan/vegetarian, you can use meat alternatives or chopped mushrooms)
1 Tbsp sake (substitute it with Chinese rice wine or dry sherry)
1 Tbsp doubanjiang (spicy chili bean sauce/broad bean paste) (you can use either the spicy or non-spicy type, or use gluten-free doubanjiang)
2 tsp soy sauce

For the Soup Broth
1½ cups Chicken Stock/Broth (homemade or store bought) (plus more to dilute the broth, as desired; use salted or unsalted; you will adjust the salt level to taste in the final stage of seasoning the ramen broth)
1½ cups unsweetened soy milk (plus more to make the broth creamier, as desired)
kosher salt (Diamond Crystal; use half for table salt) (for seasoning the broth, to taste)

For the Ramen
1 head bok choy
2 servings fresh ramen noodles (I use medium-thick, wavy ramen noodles by Myojo)

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

Tantanmen 2.0: Hotter, Better, Fatter, Stronger

Hello noodle heads, hope all is well ????
It was time to take a break from all the fusion and off the wall recipes and just do something old fashioned. I really focused on plating and making these bowls look as good as they tasted. Please let me know if you give this recipe a try!

Noodle Specs:


Buy Type 2 Kansui here:


All music provided by TrackTribe

#ramen
#noodles
#tantanmen
#homemade
#cooking
#japanesefood

15 Minute Authentic RAMEN at Home! Soupless TANTANMEN (Shirunashi/Tsuyunashi Tantanmen)

???? ????Use code ANC to get $5 off of your first #Sakuraco box: or #TokyoTreat box: now! Experience Japan from the comfort of your own home!

▶ Get My COOKBOOK
▶ Get Written Recipes here!
▶ Subscribe Aaron & Claire
▶ Support This Channel!!
▶ Our Instagram

▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
INSTANT POT:

▶ PANTRY ESSENTIALS (AFFILIATE):
JAPANESE SESAME PASTE (neri goma):
CHINESE CHILI BEAN PASTE (doubanjiang):
SOY SAUCE:
OYSTER SAUCE:
MIRIN:
Sichuan Peppercorn Flavored Oil:
SESAME OIL:
CHICKEN BOUILLON POWDER:
HONDASHI:
KOREAN CHILI PASTE:
PRECOOKED RICE:
KIMCHI:
KOREAN SOYBEAN PASTE:
KOREAN CHILI PEPPER FLAKES:
KOREAN BEEF STOCK POWDER:
SHAOXING COOKING WINE:
DARK SOY SAUCE:
SSAMJANG:
FISH SAUCE:
KOREAN KNIFE CUT NOODLES:
SSAMJANG:
MSG:
BLACK BEAN PASTE:
YEONDU:
SHIN RAMYUN:
GOLD RAMYUN POT:
DANGMYEON(KOREAN GLASS NOODLES):
JOONGMYEON NOODLES:
KOREAN PANCAKE MIX:
KOREAN FRIED CHICKEN POWDER MIX:

#aaronandclaire #soborodon #ricebowl #recipes

How to Ramen: Episode 8, Tantanmen