What ingredients are used in Japanese Tan Tan Ramen Noodles?

Tan Tan Ramen closely resembles Sichuan Dan Dan noodles, therefore making its ingredients list read like a mash-up of both Chinese and Japanese cuisines. Tan Tan Ramen contains a base of bouncy ramen noodles, topped with a spicy broth, cooked greens, and a deeply flavorful ground pork mixture. The broth is made from a flavorful base of spicy chiles, aromatics like ginger and garlic, along with miso and a delicious Sichuan toasted sesame paste.

What is the Difference between Chinese Dan Dan Noodles and Japanese Tan Tan Ramen Noodles?

Chinese Dan Dan Noodles and Japanese Tan Tan Ramen Noodles are both spicy noodle dishes, but they have distinct differences in their ingredients and preparation. Dan Dan Noodles use Sichuan peppercorns, ground pork, and a savory sauce, while Tan Tan Ramen features a creamy sesame-based broth, ground pork, and chili oil.

What noodles are a good substitute for ramen?

There are a few good substitutions for ramen noodles out there, if you happen to have trouble finding them. Or, maybe you’ve got others on hand that you need to use up. Either way, rice noodles, vermicelli, or angel hair spaghetti work well in place of ramen noodles.

Easy Japanese Tan Tan Ramen Recipe (spicy!)

Japanese Tan Tan Ramen

Print Recipe

Inspired by the spicy Sichuan dish, Dan Dan Noodles, Japanese Tan Tan Ramen is a broth-filled noodle soup with crunchy veggies, loads of aromatics, spicy chilies, and flavorful ground pork. This flavor-packed recipe comes together easily, in less than 30 minutes.

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Units Scale

12 to 16 ounces ramen noodles (see note)
3 tablespoons cooking oil of your choice, divided
16 ounce bag of classic coleslaw mix
1 bunch scallions, chopped, white and green parts separated
1/3 cup peanut butter or tahini
1/4 cup soy sauce, plus more for serving
1.5-inch knob of fresh ginger, peeled and roughly chopped
5 garlic cloves
2 heaping tablespoons white miso paste
1 tablespoon chicken, vegetable, or beef stock concentrate (such as Better Than Bouillon)
1 teaspoon toasted sesame oil
1 tablespoon store-bought chili crisp (should be spicy, but add to taste)
1 pound ground pork
1 tablespoon sesame seeds
1 cup milk or half and half
Salt as needed

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Instructions

Prepare the ramen noodles in salted water according to package directions. Drain and rinse thoroughly with cold water. Set aside for now.
Add two tablespoons of the oil to a large pot over medium heat. When it’s hot, add the coleslaw mix and scallion whites and cook until it’s charred, tender, and browned – about 4 to 5 minutes, string occasionally. Transfer to a plate/bowl for now.
Meanwhile, make the broth base. In a blender combine the peanut butter (or tahini), soy sauce, ginger, garlic, miso, stock concentrate, sesame oil, chili crisp, and a few tablespoons of water. Blend on high until well mixed, and mostly smooth-ish.
Add another tablespoon of oil to the pot, along with the pork and sesame seeds. Cook the pork until it’s browned, about 4 to 5 minutes, stirring only occasionally. Add the broth base mixture (every last drop!) and cook for one minute more.
Add the cooked slaw to the pot, along with 3 cups of water and 1 cup of milk (either regular or soy). Bring to a simmer. Let the soup cook for about 5 minutes, to reduce slightly and intensify in flavor. Taste and season with salt as needed.
To serve, divide the ramen noodles among four bowls and top with the pork/cabbage/broth mixture. Top with the scallion greens and serve with soy sauce.

Notes

Note: If you purchase packets of ramen noodle soup, just be sure to dispose of the flavor packets, or save them for another time, as we don’t need those for this recipe.

Find it online: https://mykitchenlittle.com/2024/08/15/japanese-tan-tan-ramen-recipe/