Tantanmen 担々麺
1 serving
A Japanese noodle dish, served dry or as a soup. It is based on the Sichuan dandanmian dish.
Ingredients
- 5 tsp. Vegetable Oil, divided
- 75 g Ground Pork, divided
- 2 tsp. Tianmian Sauce
- 5 tsp. Shoyu, divided
- 1 Tbsp. Neri Goma
- 1 tsp. Rayu
- 20 g Green Onion, stems only, minced
- 5 g Ginger, grated
- 5 g Garlic, grated
- 1/4 tsp. Sichuan Peppercorn, ground
- 2 tsp. Doubanjiang
- 3/4 c. Chicken Stock
- 3/4 c. Pork Stock
- 130 g Fresh Noodles, cooked
- 1 sprig Komatsuna, blanched
Instructions
Instructions
Marinate Meat
1.Mix together the tianmian sauce, soy sauce, and 50g of the ground pork.
Mix together the nerigoma and rayu in the serving bowl.
Prepare Nikumiso
3.Add 1 tsp. of the vegetable oil to a pan over medium high heat. Add marinated ground pork and stir-fry, breaking meat into small pieces, until cooked. Transfer to serving bowl.
Return pan to heat and add remaining vegetable oil, pork, scallion, ginger, and garlic. Stir-fry, breaking pork up into small pieces, until meat is fully cooked.
Add Sichuan pepper, shoyu, and doubanjian to pan, stir-frying until all liquid has evaporated and mixture begins to brown.
Add stock to pan and bring to a boil.
Pour broth into serving bowl, whisking to combine.
Add noodles to bowl, top with tantanmen and nikumiso, and garnish with blanched greens.