Easy Tan Tan Udon (Tantanmen Recipe) - Cook With Dana (2024)

FAQs

What is the difference between Dan Dan and Tan noodles? ›

Tan Tan Ramen is quite similar to the original Chinese Dan Dan Noodles in that both dishes are spicy and include toasted sesame paste, ground pork, blanched greens, and noodles. The key difference is that Dan Dan Noodles is a drier dish, involving a sauce rather than a soup broth.

However, the most distinctive feature of tantanmen is the spicy soup made with chili oil and spicy bean paste called doubanjiang. The unique color of the soup broth comes mainly from the sesame paste and soy milk. The flavor of the broth is mellow so that the spiciness can come through.

Tantanmen ramen is quite different from other ramen styles like Shoyu ramen for example. The main difference comes down to the spice level. Tantanmen ramen is typically a lot spicier than your more traditional ramens.

Use Fresh Wheat Noodles: I use fresh wheat noodles (found in the refrigerated section of 99 Ranch) for the most authentic version of Dan Dan Noodles. Overcook Your Pork: Cvercook the pork so the fat completely renders and becomes extra crispy – this will add a layer of texture to your Dan Dan Noodles.

You can really use any kind of noodle, but a good egg noodle is probably best. If you are gluten-free, use your favorite rice noodles. Those will be great too! Drain the noodles, then add the broth and some of the sauce mix to that same pot.

Tantanmen is a descendant of the Sichuan Chinese dan dan mian. One look at its orange-reddish appearance will tell you that this is a spicy ramen. Other notable characteristics of the tantanmen include the use of sesame oil, and the small mountain of minced meat topping on it.

Japanese soup noodle style Tantanmen is said to be invented by Mr. Chen Kenmin, a Japanese chef born in Sichuan Province – the origin of Tantanmen by getting hints of Japanese-style ramen admired by Japanese people at Chinese Restaurants in Japan.

Tantanmen (Sesame-Based) Ramen

In its traditional Chinese form, this dish features a rich and spicy sauce made from ground Sichuan peppercorns, chile oil, sesame paste and minced pork. The heat and complexity of Sichuan flavors shine through, providing a robust, fiery and aromatic dressing for the noodles.

Even though tantanmen isn't as intense as Chinese Sichuan noodles, it is spicy compared to regular ramen. Most traditional ramen dishes have no real spicy heat and focus more on rich soupy broths for flavour.

How to make ramen in 5 minutes? ›

head in 5 minutes. Put your ramen in organic water. In a bowl, combine ramen seasonings, 8 Kewpie Mayo, peanut butter, garlic, spring onion, sesame oil and mix to combine. Pour the hot organic ramen water, add the noodles and give it a final mix.

Preparation. Bring 2½ cups of water to a boil in a small saucepan. Add the noodles and cook for 2 minutes. Add the flavor packet, stir, and continue to cook for another 30 seconds.

With a massively flavorful, spicy broth as its secret weapon, Tan Tan Ramen (Tantanmen) is a Japanese noodle soup that is certainly not for the faint of heart. The familiar aromatic combination of garlic, ginger, and scallions cozies up to the likes of miso, toasted sesame, peanuts, and Sichuan sesame paste.

Shoyu Ramen (Soy sauce-based)

“Shoyu” basically means soy sauce in Japanese. The soup consists of a vegetable and chicken foundation with a liberal injection of soy sauce. The soup is clear brown and has a light, herbal taste.

First of all, Japanese tantanmen is derived from Chinese dan dan noodles. Japans' version has sesame paste and is generally less spicy than the original Chinese one in Sichuan province. But here we're talking about a whole other, “new tantanmen”. It hails from Kawasaki City, Kanagawa.

“Dan Dan” refers to the type of carrying pole that street vendors would use to sell the dishes to pedestrians. The pole was carried on the shoulders of the vendor with two baskets on either side, one carrying the noodles and the other with the sauce. The name translates to “noodles carried on a pole.”

What do these dan dan noodles taste like? These noodles are spicy, savory, and nutty with a little hint of malty vinegar. They're full of flavor and so good.

Originally it was invented in Sichuan Province around 1841 and then spread in Chengdu. It is well known that it was named “Tantanmen” literally meaning “noodles being carried” because it was sold by being carried in a shouldering pole.

A Sichuan favorite, this popular Chinese dish features delicious lo mein noodles, all-natural* ground pork raised without antibiotics, earthy shiitake mushrooms, flavorful scallions and nutty toasted sesame seeds covered in a rich and savory brown sauce.