Tantanmen – Peddler’s Noodles
Tantanmen (Peddler’s Noodles) is a spicy Japanese ramen dish based on a Szechuan dish of the same name. Dan dan is the name of the pole that the peddler would carry across his shoulders with the soup and noodles on each end. The broth is made from doubanjiang, sesame and miso, giving it a wonderfully spicy and savoury flavour. There’s nothing better than warming up next to a large bowl of this incredible ramen. Try it for yourself!
For the pork:
- 180g lean ground pork
- 1 clove garlic, pressed
- ½ tablespoon grated ginger
- 1 green onion, chopped
- 2 ½ tablespoons doubanjiang* (Chinese chili paste)
The soup base:
- 2 teaspoons tianmianjiang** (sweet soybean paste)
- 2 tablespoons tahini
- 2 tablespoons soy sauce
- 1 tablespoon red miso
- 1 tablespoon sake or shaoxing
- 1 teaspoon chili oil
- 1 tablespoon brown sugar
- 1 litre chicken or pork stock (homemade or the best quality storebought)
- ramen noodles
- bamboo shoots
- green onions, chopped
- boiled eggs
In a small bowl, combine the sake/shaoxing, soy sauce, miso, tianmianjiang and tahini and then set aside.
Heat a couple tablespoons of sesame oil in a wok on high heat. Add doubanjiang, garlic, grated ginger and a couple chopped green onions and cook for 30 seconds.
Add the ground pork and cook for about 3 minutes then stir in the sauce mix.
Pour in 1 litre of chicken stock and a couple teaspoons of chili oil, bring to a boil, then simmer for 10 minutes. Taste for seasoning and balance out with brown sugar.
Ladle the soup onto the cooked ramen noodles and top with green onions, some toasted sesame seeds, a drizzle of chili oil, bamboo shoots, a soft boiled egg, and a quarter sheet of nori. Now grab a pair of chopsticks and enjoy!
*doubanjiang is a Chinese chili paste made from fermented broad beans, soy beans and chilies. It’s also known as the soul of Szechuan cooking!
**tianmianjiang is also known as sweet bean paste and is similar to hoisin sauce.
When was the last time you bought an unknown ingredient at the market?