SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)
Tantanmen (dan dan noodles) is a Chinese noodle dish, and very popular in Japan. This contains some Chinese spices that are not very common but many Chinese supermarkets have them in the spices aisle.
Provided by Kristy Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 18
Steps:
- Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
- Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
- Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.
Nutrition Facts : Calories 561.1 calories, Carbohydrate 36.4 g, Cholesterol 65.2 mg, Fat 33 g, Fiber 4.8 g, Protein 27.9 g, SaturatedFat 8 g, Sodium 5122.3 mg, Sugar 4.3 g
VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
TAN TAN NOODLES
This lively, spicy noodle dish was one of our favorites at a restaurant in Vancouver. The restaurant is no longer there, but we have perfected the recipe, and it is fantastic!
Provided by Bhappys kitchen
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
- Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
- The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
- To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.
Nutrition Facts : Calories 862.3, Fat 44.7, SaturatedFat 10, Cholesterol 118.2, Sodium 3005.9, Carbohydrate 61.4, Fiber 7.1, Sugar 7.3, Protein 56.8
DAN DAN MIAN - SICHUAN SPICY NOODLES
I wouldn't classify it as burning, but it was pretty tasty! The original recipe from here: http://appetiteforchina.com/recipes/dan-dan-mian-sichuan-spicy-noodles calls for waaaay too much salt. On top of the salt in the soy sauce and chicken stock, it says to add 3 whole teaspoons. I only added 2 and if I make it again, I'll only put in 1/2tsp. The recipe below reflects this.
Provided by Andrew Mollmann
Categories One Dish Meal
Time 25m
Yield 5 bowls, 5 serving(s)
Number Of Ingredients 14
Steps:
- Combine pork and soy sauce in a small bowl and mix well.
- Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
- Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
- Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
- Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
- Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
- To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.
Nutrition Facts : Calories 509.1, Fat 17, SaturatedFat 3.6, Cholesterol 40.4, Sodium 2219.8, Carbohydrate 60.5, Fiber 5.1, Sugar 2.5, Protein 29.3
More about "spicy tan tan soup tantanmen or dan dan noodles food"
TAN TAN NOODLES (TANTANMEN RAMEN OR DAN DAN NOODLES)
From platingsandpairings.com
4.2/5 (37)Total Time 35 minsCategory SoupCalories 564 per serving
- Heat oil in a large saucepan over medium heat. Add ginger & garlic and cook until light golden, about 3 minutes.
- Add broth, peanut butter, tamari, tahini and chili paste. Stir to combine, reduce heat to low and simmer 15 minutes.
SPICY JAPANESE TAN TAN RAMEN - THE WOKS OF LIFE
From thewoksoflife.com
5/5 (38)Total Time 45 minsCategory Main Course, Noodle SoupCalories 931 per serving
- Combine the ground pork with the mirin and minced ginger. Set aside for 15 minutes to marinate.
- Meanwhile, in a medium bowl, make the tare for the soup base. Whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth. Set aside.
- Combine the chicken stock and oat milk in a pot, and bring to a simmer. Cover to keep warm. (Do not let this mixture go above a low simmer. If it boils, the milk may split, causing it to curdle.) Also bring a large pot of water to a boil for the leafy greens and the noodles.
- Heat a wok over medium high heat until it begins to smoke. Add 1 tablespoon of oil and the pork. Brown the pork until the bits of ground meat are crispy. Add the spicy bean sauce and minced garlic, and cook for another minute. Turn off the heat and set aside.
TANTANMEN IN 15 MINS, EASY TAN TAN RAMEN RECIPE
From honestfoodtalks.com
TANTANMEN: THE SPICY ROOTS OF THIS POPULAR RAMEN DISH
From tokyoramentours.com
TANTANMEN RECIPE (DANDAN NOODLES) - COOKING WITH DOG
From cookingwithdog.com
SPICY DAN DAN NOODLES RECIPE - SAVING ROOM FOR …
From savingdessert.com
DANDAN NOODLES (TANTANMEN RAMEN) - CLOSET COOKING
From closetcooking.com
DAN DAN NOODLES (SPICY SICHUAN NOODLES) | RECIPETIN …
From recipetineats.com
DAN DAN NOODLES: AUTHENTIC SICHUAN RECIPE - THE …
From thewoksoflife.com
BETTER THAN TAKEOUT DAN DAN NOODLES. - HALF BAKED HARVEST
From halfbakedharvest.com
TANTANMEN RAMEN | TRADITIONAL NOODLE SOUP FROM JAPAN
From tasteatlas.com
TANTANMEN // DAN DAN NOODLES - SOHN MAT
From sohn-mat.com
BEST EASY TANTANMEN RECIPE - SPICY RAMEN
From norecipes.com
DANDAN NOODLES - WIKIPEDIA
From en.wikipedia.org
DAN DAN NOODLES (SPICY SICHUAN NOODLES, 担担面) - RED HOUSE …
From redhousespice.com
TANTANMEN RAMEN - JAPANESE TANTAN NOODLES | WANDERCOOKS
From wandercooks.com
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)
From pinterest.co.uk
DAN DAN NOODLES - CHINA SICHUAN FOOD
From chinasichuanfood.com
TAN TAN NOODLES (TANTANMEN RAMEN OR DAN DAN NOODLES)
From in.pinterest.com
THE BEST DAN DAN MIAN DAN DAN NOODLES RECIPE & VIDEO
From seonkyounglongest.com
DAN DAN NOODLES RECIPE (担担面) - HOW TO COOK IN 4 EASY STEPS
From tasteasianfood.com
DAN DAN NOODLES RECIPE (DAN DAN MIAN, LOW CARB) - I HEART …
From iheartumami.com
INCREDIBLE TANTANMEN EASY TO MAKE AT HOME - CHOPSTICK CHRONICLES
From chopstickchronicles.com
DAN DAN NOODLES (DAN DAN MIAN) - CHINESE FOOD WIKI
From chinesefoodwiki.org
QUICK AND EASY TANTANMEN - AKA DAN DAN NOODLES - RECIPE BELOW
From youtube.com
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES) | RECIPE
From pinterest.com
TANTALIZING AND SPICY DAN DAN NOODLES - TASTE TOPICS
From tastetopics.com
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES)
From nononsense.recipes
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES) THE BEST …
From momentopanda.blogspot.com
TASTETORONTO | DAN DAN NOODLES
From tastetoronto.com
DAN DAN NOODLES (VEGETARIAN) - MIKLIA
From miklia.com
TAN TAN NOODLES (TANTANMEN RAMEN OR DAN DAN NOODLES)
From pinterest.ca
SPICY DAN DAN NOODLES - AHEAD OF THYME
From aheadofthyme.com
EASY DAN DAN NOODLES RECIPE – TAKES TWO EGGS
From takestwoeggs.com
TANTANMEN - MIKLIA
From miklia.com
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES) THE BEST …
From imagination-loves.blogspot.com
DAN DAN NOODLES | KATHY'S VEGAN KITCHEN
From kathysvegankitchen.com
SPICY TAN TAN SOUP (TANTANMEN OR DAN DAN NOODLES) - TF ANSWERS
From tfanswers.com
HOW TO MAKE SHIRUNASHI TATANMEN (SOUP-LESS DAN DAN NOODLE)
From whatjapaneats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love