Sichuan style Dandan Noodles (Ramen Tantanmen) with a paste of chili beans and pork with peanut butter and broth and a spicy mouth that numbs the chili oil!
Windows are super popular these days and one of my favorite bowls for ordering in restaurants is the tantanmen windows. After some research I discovered that tantanmen ramen is based on Chinese dandan noodles, also called dandanmian, which are usually made from ground pork, chili oil and sichuan pepper served over the noodles with a common addition of peanut butter or sesame butter. The main ingredients here are doubanjiang (a Chinese paste of fermented chillies and beans) along with sichuan pepper where the chilli paste brings the spicy heat and saltiness and the sichuan pepper moth tingling and narcotic effect that complement each other perfectly! Sichuan Chili Oil enhances these properties even more by adding the fiery red color and peanut butter for great taste and creaminess! I like to use udon noodles for a bite, but ramen style egg noodles work well in these windows too! Next time you think about getting a bowl of ramen, remember that these delicious tantanmen noodles come together in less than 20 minutes, which makes it really tasty for dinner this week!
Dandan Noodles (Tantanmen Ramen)
Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4
Sichuan style Dandan Noodles (Tantanmen Ramen) with a chili bean paste and peanut butter pork and broth and spicy mouth-numbing chili oil!
- 8 ounces noodles (such as ramen noodles, udon noodles, etc.)
- 2 tablespoons doubanjiang (chili bean paste)
- 2 tablespoons peanut butter (or tahini)
- 1+ teaspoon Sichuan peppercorns, toasted and ground
- 1/2 teaspoon ground white pepper
- 6 cups chicken broth or pork bone broth
- 1/2 pound ground pork
- 1 tablespoon garlic, chopped
- 1 tablespoon ginger, chopped
- 2 green onions, sliced
- 2+ tablespoons Sichuan chili oil
- 1 teaspoon sesame oil
- Start cooking the noodles as directed on the package.
- Meanwhile, mix the doubanjiang, peanut butter, ground Sichuan peppercorns, and ground white pepper and set aside.
- Meanwhile, bring the broth to a simmer, mix in 1/2 of the paste mixture, and remove from heat.
- Meanwhile, cook the pork in a large saucepan over medium-high heat until browned, before adding the garlic, ginger, and the whites of the green onions and cooking until fragrant, about a minute.
- Mix the remaining paste mixture into the pork and cook until fragrant, about a minute, before removing it from heat.
- Divide the noodles between 4 bowls followed by the broth and top with the ground pork, Sichuan chili oil, sesame oil, and the greens of the green onions!
Note: Simmer chicken broth with 1-inch knob ginger, 2 cloves garlic, 1/2 teaspoon whole white peppercorns, 1 dried shiitake mushroom, and 2 slices bacon or ham for 20 minutes to infuse it with extra flavor!
Option: Top with veggies, steamed baby bok choy, bamboo shoots, toasted sesame seeds, soy-marinated eggs, etc.
Option: Add a pinch of sugar to balance out the spicy heat and saltiness.
Nutrition Facts: Calories 387, Fat 26g (Saturated 7g, Trans 0), Cholesterol 88mg, Sodium 1471mg, Carbs 50g (Fiber 3g, Sugars 3g), Protein 27g