Tantan Ramen (担々麵) Easy Spicy Ramen Recipe

sesame paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is lower in calories, while peanut butter is more accessible.

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey offers a leaner option, while ground beef is often less expensive.

chili oil

🥗Healthier: olive oil with chili flakes

💰Cheaper: homemade chili oil

Homemade chili oil can be made at a lower cost.

ramen noodles

🥗Healthier: whole wheat noodles

💰Cheaper: spaghetti

Whole wheat noodles add fiber, while spaghetti is a more common substitute.

Start by grinding 1 tablespoon of toasted sesame seeds in a stone mortar and pestle.

Add the ground sesame seeds to a serving bowl along with 1 and 1/2 tablespoons of tahini, 1 teaspoon of chili oil, and 1 teaspoon of toasted sesame oil; mix well to combine.

Blanch mustard greens in boiling water until vibrant green and wilted; chill in cold water but do not drain the boiling water.

Trim the root end off the mustard greens and cut into bite-sized lengths.

Chop the green leaves of the scallion stems after trimming them.

Grate 1 large clove of garlic and 5 grams of ginger into a bowl.

Prepare the scallion stems by cutting a slit down the center, removing the core, and slicing into thin threads before mincing them.

Marinate 25 grams of ground pork with 1 teaspoon of soy sauce and 2 teaspoons of Tianmian sauce; stir lightly to keep it crumbly.

Heat 1 teaspoon of vegetable oil in a pan over medium-high heat and add the marinated ground pork; stir-fry while crumbling it until fully cooked and liquid is evaporated.

Transfer the cooked pork to a bowl and add 1 tablespoon of vegetable oil to the pan along with the garlic, ginger, scallion stems, and remaining ground pork; stir-fry until cooked through.

Add 1/4 teaspoon of ground Sichuan pepper, 1 tablespoon of soy sauce, and 2 teaspoons of doubanjiang; stir-fry until liquid evaporates and ingredients start to caramelize, about 4-5 minutes.

Pour in 1 and 1/2 cups of low sodium chicken stock and bring to a rolling boil for about a minute.

Start boiling the ramen noodles in the same pot used for the mustard greens; cook according to package instructions, about 3 minutes for fresh noodles.

Pour the broth mixture into the serving bowl with the tare and whisk together to emulsify.

Drain the noodles and add them to the soup, folding them to create a flat platform for toppings.

Top with blanched mustard greens, niku miso topping, and garnish with chopped scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens