How To make Tan Tan Noodles
1 tb Peanut oil
1/4 lb Sichuan preserved vegetables
-- rinsed and finely chopped 1 tb Finely chopped garlic
2 ts Rice wine or dry sherry
1 tb Chili bean sauce
1 tb Chinese sesame paste
-OR- peanut butter 1 tb Dark soy sauce
1 tb Sugar
2 c Stock (chicken or vegetable)
1/2 lb Chinese flat thin noodles
(dried or fresh, :
wheat or egg) Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
How To make Tan Tan Noodles's Videos
The Tastiest Tantanmen Ramen Recipe Ever! CiCi Li - Asian Home Cooking Recipes
Today we are going to make Tantanmen Ramen! This is the Japanese take on Sichuan Dan Dan Mian. The ramen is cooked until al dente. And it’s served in a spicy, creamy, and nutty soup base. Let’s get started with this super delicious Tantanmen Ramen Recipe!
Tantanmen Ramen Written Recipe:
Ramen Eggs Recipe:
Chili Oil Recipe:
日式擔擔拉麵做法, 中文影片:
Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
For the tare:
2 tablespoons soy sauce
6 tablespoons Japanese sesame paste
1 tablespoon rice vinegar
1 tablespoon chili oil
For the pork:
1 tablespoon avocado oil
½ pound ground pork
1 teaspoon minced ginger
2 garlic cloves, minced
1 tablespoon Sichuan Pixian Broad Bean Paste (Pixian Doubanjiang)
1 tablespoon soy sauce
1 tablespoon sake
For the soup:
2 cups unsalted chicken stock
2 cups unsweetened soy milk
Pinch of salt
For the noodles and toppings:
1 pound fresh ramen noodles
2 pieces Shanghai bok choy, halved
1 ramen egg, halved
1 tablespoon scallions, thinly sliced
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15 Minute Authentic RAMEN at Home! Soupless TANTANMEN (Shirunashi/Tsuyunashi Tantanmen)
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▶ TOOLS, USED IN MY VIDEOS (AFFILIATE):
KNIFE NO.1:
KNIFE NO.2:
RICE COOKER:
AIR FRYER:
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▶ 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:
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PRECOOKED RICE:
KIMCHI:
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KOREAN KNIFE CUT NOODLES:
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BLACK BEAN PASTE:
YEONDU:
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GOLD RAMYUN POT:
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TAN TAN RAMEN (en Menos de 30 Minutos) ????
#ramen #tantanramen #asmr
¡Recetita de ramen rápido ideal para hacer en casa!
Ingredientes para 2 personas:
- 200g de carne picada
- 2 ajos
- 1 trozo de jengibre
- 1cs de salsa de soja
- 1cs de Toban Djan (si lo sustituyes por gochujang, pon 1/2cs de gochujang en lugar de 1)
- 2cs aceite de oliva
- 2 huevos
- 140-160g de pasta
- 1 pak choi (puedes sustituirlo por espinacas)
Para el caldo:
- 500mL de bebida de soja
- 500mL de caldo de pollo
- 1/2cp de sal
- 2cs de salsa de soja
- 1cs de tahini
- 1cs de aceite de sésamo
- 1cs de vinagre blanco
Web con Recetas paso a paso:
Utensilios e ingredientes que utilizo habitualmente:
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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 | Spicy Sesame Ramen
Welcome to Kimono Mom's Kitchen! This is a cooking show by a Japanese mom and her daughter. Today we made Tantanmen, Spicy Sesame Noodles. It's easy to make with ingredients you can find anywhere in the world! Please give it a try! If you make it, please tag me and share it!
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Music: MusMus
Instant Noodle Tantanmen, SIMPOL!
Rich and creamy Japanese-style ramen made using only our favorite instant noodles! Must try to, Ka-simpol! ????????
INGREDIENTS:
Set A
2 tablespoons cooking oil
3 cloves garlic, minced
150 grams ground pork
1 tablespoon oyster sauce
1 tablespoon sriracha
Black pepper, to taste
Set B
2 packs instant noodles
3-4 cups water
Set C (Soup paste)
3 cups noodles stock, from set B
1 tablespoon soy sauce
1 tablespoon white vinegar
1 tablespoon peanut butter
Seasoning powder, from instant noodles
2 cups unsweetened soya milk
Set D (Garnish)
2 pieces chinese petchay (bok choy)
2 soft boiled eggs, halved
Meat: Fresh Options Meatshop
Cookware: Masflex Cookware
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