Tantanmen
Spicy sesame ramen with seasoned minced pork.
Ingredients
- 200 g Fresh ramen noodles
- 200 g Ground pork
- 3 tbsp Chinese sesame paste
- 1 tbsp Pixian doubanjiang
- 2 tbsp Japanese soy sauce (koikuchi shoyu)
- 2 cloves Garlic
- 800 ml Chicken stock
- 1 tbsp Chili oil
- 2 Scallions (optional)
Method
- Mince the garlic and thinly slice the scallions.
- Fry the ground pork with the garlic and doubanjiang in a pan over medium-high heat until the pork is crisp and deeply coloured, about 5 minutes.
- In a pot, whisk the sesame paste and soy with the chicken stock until smooth, then warm through over medium heat into a creamy broth, about 5 minutes.
- Cook the ramen noodles in boiling water until just tender, about 4 minutes, then drain and divide between bowls.
- Ladle the broth over the noodles and top with the pork, chili oil, and scallion.
Tap “Start cooking” for live timers that flag what to get ahead on while something simmers.
About Tantanmen
Tantanmen is the Japanese ramen adaptation of Sichuan dan dan noodles, reworked into a bowl of soup rather than the drier, sauce-tossed original. The broth is built on Chinese sesame paste whisked into chicken stock with soy, giving it a creamy, nutty body, while heat and depth come from Pixian doubanjiang, the fermented broad-bean chili paste that anchors so much Sichuan cooking. Ground pork is fried hard with garlic and that chili bean paste until it turns crisp and deeply colored, then piled on top as a savory, crumbly crown. Chili oil finishes the bowl with a slick of fragrant heat.
The eating experience is rich and warming — a thick, sesame-heavy broth with a slow-building spice, tender ramen noodles, and the crunch and salt of the seasoned pork against it all. It is a cold-weather favorite and a ramen-shop staple, satisfying and substantial in a way that suits a proper lunch or dinner. What makes this version work is the two-part construction: the broth is warmed gently so the sesame paste stays smooth and creamy rather than splitting, while the pork is cooked separately to keep its crisp texture. Assemble it quickly once the noodles are drained, and eat it hot, tossing the topping through the broth as you go.
Tantanmen: frequently asked questions
How many calories are in Tantanmen?
A serving has about 746 calories — 39.6g protein, 48.9g carbs, 44.6g fat, 4.5g fiber. Figures are estimated from the ingredient amounts and will shift with your portions and brands.
Is it high in protein?
Each serving has about 39.6g of protein, roughly 21% of its calories.
Is Tantanmen gluten-free?
As written, no — it contains Fresh ramen noodles, Pixian doubanjiang, Japanese soy sauce (koikuchi shoyu). You'd need a certified gluten-free swap for those ingredients to make it gluten-free.
How long does Tantanmen take to make?
About 30 minutes start to finish, but only around 20 of those are hands-on — the rest is cooking time. In the Homecooked app the timers and parallel steps are sequenced for you so the hands-on part feels even shorter.
Do I need every ingredient to make Tantanmen?
The core ingredients are essential, but you can leave out scallions — they're optional and mainly there for extra flavor or finish.
How many servings does Tantanmen make?
This recipe makes 2 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.