10 Minutes Tantanmen Ramen

Tantanmen Ramen is a delicious and quick-to-make dish that brings a taste of Japan right to your kitchen. It’s a spicy noodle dish that is rich and comforting, perfect for a busy weeknight meal. In just 10 minutes, you can whip up a bowl of this flavorful ramen that is sure to impress family and friends.

Why Make This Recipe

This Tantanmen Ramen is not only fast but incredibly satisfying. With a combination of creamy tahini, spicy chili oil, and savory broth, it provides a delightful experience for your taste buds. Plus, it uses simple ingredients that you can easily find at any grocery store. Whether you’re a ramen lover or just looking to try something new, this recipe is a great choice.

How to Make Tantanmen Ramen

Ingredients

• 3 tbsp Tsuyu, Japanese soup base sauce (or 2 1/2 tbsp soy sauce + 1/2 tsp hondashi)
• 2 tbsp tahini
• 1 tbsp chili oil
• 2 tbsp chili oil or regular cooking oil (adjust to your liking)
• 3 cloves garlic, chopped (approximately 1 tbsp)
• 1 oz ginger, chopped (approximately 1 tsp)
• 1 tbsp toban djan, Chinese chili bean paste
• 1 tbsp oyster sauce
• 1/2 lb ground pork, beef, chicken, or Impossible meat
• 3 tbsp rice wine
• 1 cup water
• 2 cups unsweetened soy, oat, or cashew milk
• 2 tsp chicken powder/bouillon
• 1 baby bok choy, cut at the bottom & separate each leaf
• Handful of beansprouts
• 2 portions fresh, frozen, or dried ramen noodles
• 1 to 2 green onions, chopped
• 1 ramen egg, cut in half
• Sesame seeds & sansho powder (optional)

Directions

1. Add all ingredients for tare (sauce) and whisk until smooth. Set aside.
2. In a medium pot, combine water, soy milk, and chicken powder. Cover and bring to a light simmer. Watch carefully to prevent boiling over. Also, bring another pot of water to boil.
3. Heat a large wok over high heat, add chili oil, garlic, and ginger. Stir-fry for 30 seconds until aromatic, then add toban djan and oyster sauce. Stir-fry for another 45 seconds to 1 minute.
4. Add ground meat (pork, beef, or chicken) and break it apart while stir-frying for about 1 minute. Splash with rice wine and cook for 3 to 4 minutes until there’s no moisture and meat is fully cooked. Remove from heat and keep warm.
5. Add a generous amount of salt to the boiling water, then add bok choy and blanch for 1 minute. Remove, drain, and set aside. Add beansprouts and blanch for 2 minutes, then remove, drain, and set aside.
6. Drop ramen noodles into the boiling water and cook according to package directions. If using fresh or frozen noodles, cook one portion at a time.
7. While the noodles are cooking, combine half of the tare and half of the hot broth in a serving bowl.
8. Drain the cooked noodles well (excess water will dilute the flavor) and add them to the bowl. Stir to coat the noodles evenly with broth and arrange nicely.
9. Top the ramen with beansprouts, bok choy, stir-fried pork, extra chili oil if desired, ramen egg, chopped green onions, sesame seeds, and sansho powder.

How to Serve Tantanmen Ramen

Serve the ramen hot in bowls, ensuring each serving is topped with the vibrant and colorful ingredients. This dish pairs well with a side salad or pickled vegetables for a complete meal.

How to Store Tantanmen Ramen

If you have leftovers, store the components separately in airtight containers. Keep the noodles, meat, and broth apart to maintain texture. They can be stored in the refrigerator for up to 2 days. Reheat each component before serving.

Tips to Make Tantanmen Ramen

• Adjust the level of chili oil to your spice preference.
• For a vegetarian version, use plant-based meat or tofu.
• Try adding other vegetables like mushrooms or spinach for extra nutrition.

Variation

You can customize Tantanmen Ramen by adding different proteins or vegetables. Swap ground meat for tofu for a vegetarian option or experiment with different types of noodles.

FAQs

1. Can I use instant ramen noodles?
Yes, instant ramen noodles work great! Just follow the cooking instructions on the package.

2. Is Tantanmen Ramen always spicy?
No, the spice level can be adjusted based on your preference. Use less chili oil or toban djan for milder flavors.

3. Can I make Tantanmen Ramen vegan?
Absolutely! Use vegetable broth and substitute ground meat with plant-based alternatives like mushrooms or tofu.

Tantanmen Ramen

A spicy and rich noodle dish from Japan that can be prepared in just 10 minutes, perfect for a comforting weeknight meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 600

Ingredients Method Notes

Ingredients

  

For the tare (sauce)

• 3 tbsp Tsuyu, Japanese soup base sauce (or 2 1/2 tbsp soy sauce + 1/2 tsp hondashi)
• 2 tbsp tahini
• 1 tbsp chili oil Adjust to taste
• 1 tbsp oyster sauce
• 1 tbsp toban djan, Chinese chili bean paste

For the broth and toppings

• 1/2 lb ground pork, beef, chicken, or Impossible meat
• 3 tbsp rice wine
• 1 cup water
• 2 cups unsweetened soy, oat, or cashew milk
• 2 tsp chicken powder/bouillon
• 1 baby bok choy, cut at the bottom & separate each leaf
• handful beansprouts
• 2 portions fresh, frozen, or dried ramen noodles
• 1 to 2 green onions, chopped
• 1 ramen egg cut in half
• to taste sesame seeds & sansho powder (optional)

Method

 

Preparation of tare

1. Add all ingredients for tare (sauce) and whisk until smooth. Set aside.

Broth preparation

1. In a medium pot, combine water, soy milk, and chicken powder. Cover and bring to a light simmer. Watch carefully to prevent boiling over. Also, bring another pot of water to boil.

Stir-frying ingredients

1. Heat a large wok over high heat, add chili oil, garlic, and ginger. Stir-fry for 30 seconds until aromatic.
2. Then add toban djan and oyster sauce, stir-fry for another 45 seconds to 1 minute.
3. Add ground meat (pork, beef, or chicken) and break it apart while stir-frying for about 1 minute.
4. Splash with rice wine and cook for 3 to 4 minutes until there’s no moisture and meat is fully cooked. Remove from heat and keep warm.

Blanching vegetables

1. Add a generous amount of salt to the boiling water, then add bok choy and blanch for 1 minute.
2. Remove, drain, and set aside. Add beansprouts and blanch for 2 minutes, then remove, drain, and set aside.

Cooking noodles

1. Drop ramen noodles into the boiling water and cook according to package directions.
2. If using fresh or frozen noodles, cook one portion at a time.

Assembly

1. While the noodles are cooking, combine half of the tare and half of the hot broth in a serving bowl.
2. Drain the cooked noodles well (excess water will dilute the flavor) and add them to the bowl. Stir to coat the noodles evenly with broth and arrange nicely.
3. Top the ramen with beansprouts, bok choy, stir-fried pork, extra chili oil if desired, ramen egg, chopped green onions, sesame seeds, and sansho powder.

Notes

Serve the ramen hot in bowls, ensuring each serving is topped with vibrant and colorful ingredients. This dish pairs well with a side salad or pickled vegetables for a complete meal.

Store leftovers separately in airtight containers. Keep the noodles, meat, and broth apart to maintain texture; they can be stored in the refrigerator for up to 2 days. Reheat each component before serving.

Adjust the level of chili oil to your spice preference. For a vegetarian version, use plant-based meat or tofu. Try adding other vegetables like mushrooms or spinach for extra nutrition.