Serve me noodles anytime and I’m a happy camper. This soupy version of Easy Japanese Dan Dan Men is literally one of my favorite go-to meals when I’m craving something warm, comforting and spicy. And it takes less than 30 mins to put everything together.
Originally, the dish is served with no soup and topped with spicy minced meat and pickled vegetable. This Japanese tan tan men uses unsweetened soy milk (sounds weird but it works!) which makes the broth extra rich and silky.
Ingredients:
1 bunch Boy Choy (Xiao Bai Cai) – slice half
1/2 cup beansprouts
4 cloves garlic – minced
1 small knob ginger – minced
2 stalks spring onion – finely chopped (separate white and green part)
2 pkts frozen fresh ramen
2 ramen lava egg
Spicy pork topping:
200g ground pork – 50% fat 50% meat
½ tsp sugar
1 tbsp spicy Chinese bean paste
1 tbsp oyster sauce
1 tbsp sake (replace with mirin if unavailable or just skip it)
1 tbsp chilli oil
Soup base:
2 tbsp peanut butter (creamy or chunky is fine)
1 tbsp chilli oil
1 tsp vinegar
1 tbsp soy sauce
1 tbsp of Tsuyu (substitute with soy sauce if unavailable)
1 tbsp mirin
¼ tsp Sichuan peppercorn oil (optional)
1 cup water
2 cups unsweetened soy milk
1 tbsp chicken powder
Serves 2
The line up for pork topping.
The line up for soup base.
Mix sugar, spicy bean paste, oyster sauce and sake together in a small bowl.
Heat chilli oil in a wok or frying pan over medium heat and add in ground pork.
Cook until the meat separates and no longer red then add in white part of spring onion, garlic, ginger and cook for another min until fragrant.
Turn up heat to high and pour in the sauce. Continue to toss until most of the liquid has evaporated. Set it aside.
Mix the ingredients for the soup base except water and soy milk in a small mixing bowl.
In a saucepan, add in water, soy milk, chicken powder and mix well. Bring to boil over low heat.
In another pot with boiling water, add some salt and oil into the water. Blanch bok choy and bean sprouts separately for 45 secs. Remove and set aside.
Cook the frozen ramen in the same pot of water according to package instructions.
In a serving bowl, place half of the soup base seasoning, half of the soy milk broth and stir well.
Add the noodles, pork topping, boy choy and beansprouts. Garnish with spring onion and sesame seeds. Add in ramen egg and drizzle with more chilli oil if desired. Serve hot.
- Xiao Bai Cai – slice half
- Beansprouts
- Garlic - minced
- Ginger - minced
- Spring onion – finely chopped (separate white and green part)
- Frozen fresh ramen
- Ramen lava egg
- Spicy pork topping:
- 200g ground pork – 50% fat 50% meat
- ½ tsp sugar
- 1 tbsp spicy Chinese bean paste
- 1 tbsp oyster sauce
- 1 tbsp sake (replace with mirin if unavailable or just skip it)
- 1 tbsp chilli oil
- Soup base:
- 2 tbsp peanut butter (creamy or chunky is fine)
- 1 tbsp chilli oil
- 1 tsp vinegar
- 1 tbsp soy sauce
- 1 cup water
- 2 cups unsweetened soy milk
- 1 tbsp chicken powder
- 1 tbsp of Tsuyu (substitute with soy sauce if unavailable)
- 1 tbsp mirin
- ¼ tsp Sichuan peppercorn oil (optional)
- Mix sugar, spicy bean paste, oyster sauce and sake together in a small bowl.
- Heat chilli oil in a wok or frying pan over medium heat and add in ground pork.
- Cook until the meat separates and no longer red then add in white part of spring onion, garlic, ginger and cook for another min until fragrant.
- Turn up heat to high and pour in the sauce. Continue to toss until most of the liquid has evaporated. Set it aside.
- Mix the ingredients for the soup base except water and soy milk in a small mixing bowl.
- In a saucepan, add in water, soy milk, chicken powder and mix well. Bring to boil over low heat.
- In another pot with boiling water, add some salt and oil into the water. Blanch bok choy and bean sprouts separately for 45 secs. Remove and set aside.
- Cook the frozen ramen in the same pot of water according to package instructions.
- In a serving bowl, place half of the soup base seasoning, half of the soy milk broth and stir well.
- Add the noodles, pork topping, boy choy and beansprouts. Garnish with spring onion and sesame seeds. Add in ramen egg and drizzle with more chilli oil if desired. Serve hot.
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