Tan Tan Ramen Recipe (Tantanmen Ramen)

Tan Tan noodles, also known as Dan Dan noodles or Tantanmen Ramen, is a popular Japanese noodle recipe. This spicy and savoury noodle features ramen noodles served in a rich, creamy broth made with chilli bean paste, milk, broth and chilli oil, topped with grounded meat. Finally garnished with ramen eggs and some blanched greens. Tan Tan noodles are the perfect choice for when you crave something warm and spicy in one dish bowl. By using simple ingredients this recipe can be put together in 30 minutes. Whether it’s for quick dinner, special gatherings or something for yourself, this recipe is a must try.

Tan Tan Ramen

This Tan Tan noodles is a Japanese adapted version of the classic Sichuan DanDan Mian is rich in flavours, so creamy and spicy, and all in one slurp-worthy bowl. This dish is perfect for those who love a little heat mixed with deep and complex flavours. You can make this restaurant worthy dish in your kitchen in no time and will be super addictive.

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About Tan Tan Ramen

Broth is the main star base, and has a depth of flavour by combining aromatic ingredients like chilli oil, chilli bean paste ( Toban Djan ), broth and milk. Minced chicken is typically cooked with ginger, garlic and chilli oil to add a crispy texture and intense flavour. To assemble, cooked noodles are placed in a ramen bowl, topped with spicy broth, minced meat and garnished with various options like eggs, bokchoy, spinach or coriander leaves.

Whether you love cooking or just want to try something tasty at home, then this ramen recipe is a winner! I had been thinking about making it for a long time. When my kids went to their grandmother’s home for a sleepover, I just made these Tan Tan noodles just for myself. It felt like a solo dinner date at home. I can’t explain in words when I took the first slurp from the bowl, it felt like a piece of heaven and happiness in one spoonful!

And honestly, if I open a restaurant one day it would definitely be a ramen spot! I would definitely add this tan tan noodles recipe to the menu. It’s not just delicious and it is one of the special recipes to me.

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WHY THIS RECIPE WORK

Ease of making : Tan tan noodles are easy to prepare at home compared to other ramen recipes because they require long broth simmering time for cooking. Whereas in this recipe, the broth can be easily made and assembled in less than 30 minutes.

Why I Love This Recipe – Ramen noodles is my absolute favourite recipe of all time. One day, when my kids went to their grandmother’s house for a sleepover, I decided to treat myself by making a cozy ramen night dinner at home. It felt like a solo dinner date at home. This is one of the recipes I’ve been waiting to try for a long time, so I just made it for myself! Just me, my bowl of ramen noodles and a movie to watch, how soothing and relaxing it is! It reminded me how important it is to take care of ourselves and even small things like having our favourite meal just for myself. It felt amazing, warm and comforting.

Comfort food : This rich, creamy and savoury ramen noodles is so comforting and satisfying during rainy weather or a hearty meal. It’s a soul soothing noodle in a bowl.

Versatile : Tan Tan noodle recipe is versatile and adaptable. You can even try vegetarian options like mushroom, paneer, tofu instead of meat. This noodle recipe is so flexible and easy to make on your own choice.

Ingredients

Toasted Sesame oil : It is used to toss the minced chicken. It adds a deep, nutty and rich flavour. For substitute try with peanut oil, or regular cooking oil.

Ginger and Garlic : Use finely chopped ginger and garlic to add a pungent, warm flavour to the chicken. You can also try with ginger,garlic powder or ginger garlic paste.

Minced chicken : In traditional, tan tan noodle recipes are made with ground pork. I have used minced chicken. Alternative options like tofu, tempeh, paneer can be used.

Ramen noodles : I have used soba noodles. You can use any noodles for your choices like udon noodles, rice noodles, wheat noodles, millet noodles.

Egg : Soft boiled eggs are authentic toppings for ramen. This is also one of the protein sources for noodles.

Chilli bean paste : Toban Djan, also known as doubanjiang, is a spicy and savoury chinese chilli bean paste. It is made from fermented broad beans, chilli peppers, soybeans, salt and flour. It is a staple ingredient in Sichuan cuisine. For alternatives, you can try to create the base using peanut butter, tahini paste, miso paste.

Seasonings : For seasoning, I have used vinegar, soy sauce, salt and sugar. The seasoning ingredients adds a umami flavour and helps to balance the overall taste. I have used brown sugar. You can even substitute with regular sugar, stevia or coconut sugar.

Chilli oil : Chilli oil and chilli crispy is the primary source of spice in this dish. It adds an aromatic and flavourful chilli flavour to the noodles. Other substitute options are chilli flakes, chilli sauce and hot sauce.

Chicken broth : Broth is the base and gives the overall flavour to the noodles. I have used homemade chicken broth cubes.

Milk : Milk provides the rich and creamy texture to the base. I have used unsweetened almond milk. Use any non flavoured milk like oat milk, cashew milk or soy milk for preparing the base. Also make sure the milk should be used at room temperature.

Toban Djan

You can use small amount of miso and chilli paste instead of toban djan. Chilli bean paste has added salt, so you might need to add some salt.

Hacks

Cooking noodles : Boil a pot of water and cook the noodles of your choices according to the package instructions for a perfectly cooked noodle. Drain and keep it aside.

Cooking chicken : In a pan heat oil, add ginger, garlic, minced chicken and toss well. Add desired quantity of chilli bean paste and a spoon of vinegar and sugar.

Ramen egg : In a pot, bring water to boil and gently add the eggs. Set a timer for 6 minutes and cook them. After that remove and transfer the eggs to a bowl which contains ice cold water. Let it rest for 5 mins and then peel and cut the eggs.

Broth : In a saucepan, add a cup of water and add chicken stock cube. When it starts boiling, add a cup of almond milk. Turn it off. Your base broth is ready.

Soup base : In a bowl, add tahini, sugar, soy sauce, vinegar, chilli oil, chilli crisp. Mix everything well. No need to cook them. Taste and adjust the salt and spice level according to your choice. To this, slowly add the cooked broth mixture and stir until it is creamy.

Assembling : To the soup base, add cooked noodles, minced chicken and boiled eggs. Garnish with blanched greens like bok choy, spinach, coriander leaves or spring onion.

Tan Tan Ramen Recipe (Step by Step Pictures)

1)Heat sesame oil in a wok. Add in ginger, garlic and sauté for a minute.

2)Add in chicken mince and crumble them with a spatula and toss well.

3)Toss well until chicken is cooked.

4)This is the main ingredient, chilli bean paste.

5)Once the chicken gets cooked, add in the chilli bean paste and toss well.

6)Add in vinegar and sugar and toss well.

7)Cook on high heat for a minute and turn off heat. Seasoned chicken is ready.

8)Now mix the flavour base ingredients in a bowl.

9)Taste and adjust seasoning. Set this aside.

10)Take chicken stock in a sauce pan and bring it to a full boil. Add in soy milk or almond milk and bring it to a boil again. It should be hot.

Boil noodles in boiling water as per package directions. Strain and rinse with water to stop the cooking process. Set aside.

11)Now let’s assemble. This recipe will make 4 portions. Take 4 ramen serving bowl. Add ¼ of the flavour base in each bowl. Add in 250 ml of hot the broth little by little over the flavour base while mixing well.

12)This is your broth.

13)Now top with ¼ of boiled noodles.

14)Now add seasoned chicken over top of the ramen.

15)For Making soft boiled eggs. Bring water to a full boil. Once it boils, slowly lower in eggs one by one. Set timer for 6 minutes and let it boil. Meanwhile take cold water in a bowl, add in ice cubes into the water. Once the timer sets off, remove the eggs carefully from hot water and immerse in the cold water. Let it sit in the water for 2 minutes. Now gently peel off the skin and set aside.

Top with boiled egg, coriander leaves and chilli oil. Serve hot.

16)Serve hot.

Expert Tips

Use a good quality chilli bean paste, you can source it from online. ● You can prepare the sauce and broth in advance and store them in the fridge for later use.
While cooking noodles, in the same pan you can blanch green vegetables like spinach or bok choy.
If you’re a vegetarian, you can try using crumbled paneer or tofu instead of pork.
Don’t overcook the noodles. Read the instructions on the noodle packet for perfectly cooked noodles.
Give a good stir to ensure all the broth and toppings are evenly mixed.
While serving the tan tan noodles, drizzle extra chilli oil on top for added spice.
Adjust the amount of chilli oil and toban djan according to your taste.

Serving & Storage

Store the leftover noodles and broth separately in an airtight container in the refrigerator. It stays good for 3 days. Reheat them before serving. You can freeze the broth for up to a month.

Serve immediately to slurp the noodle bowl and the first bite will definitely blow you away and take you to heaven! Make sure to mix everything well before eating to combine all the delicious flavours.

While serving you can top it off with chopped scallions, chopped roasted peanuts or blanched green vegetables like bok choy, spinach. For crunchy texture, it can also be served along with chicken katsu.

FAQ

1 . Why do my eggs turn runny?

For a perfect soft boiled ramen egg, I will give a tip that worked for me. Cook the eggs in boiling water for exactly 6 minutes. Then immediately remove them and transfer the eggs to a bowl. Immerse them in ice cold water for 5 minutes. Now peel and cut for a perfect soft boiled ramen egg.

2. Can I use other noodles?

Yes, you can ! While ramen noodles are traditional, you can experiment with other noodle varieties like udon, rice noodles or millet noodles for a gluten free option.

3.Why is my broth separating and looking unappealing ?

This happens when you mix the broth with freeze soy or almond milk. Make sure the milk is warm or at room temperature before mixing with the broth mixture.

Variations

Vegetarian tan tan noodles : Substitute grounded meat with crumbled paneer, tofu and use vegetable broth. Also try with other vegetables like mushrooms, bell peppers for extra flavour.

Peanut base tan tan noodle : For a twist, prepare the soup base by mixing peanut butter, soy sauce, vinegar, chilli oil for a different nutty flavour.

Miso sesame ramen : This recipe is prepared using purple sweet potato noodles which adds a vibrant color. For the soup base, miso paste, tahini sauce and vegetable broth is used.

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