Introduction

Tan Tan Ramen is a flavorful, comforting dish inspired by the classic Sichuan noodles. This recipe combines a rich, spicy ground meat topping with a creamy, savory broth, perfect for warming up on a cozy night. It’s easy to prepare and customizable to your taste.

A white bowl with blue patterns contains three layers: at the bottom, pale yellow noodles covered partially by creamy light brown broth with red chili oil spots; on top, green leafy vegetables on the left side and dark brown crumbly cooked minced meat in the center; chopped bright green and white spring onions on the right side. To the front right of the bowl are light wooden chopsticks resting on a dark gray cloth. In the background on a white marbled texture surface, there is a small white bowl with chopped green onions and a pale green pot with a metal ladle inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces ground meat (can substitute any other ground meat)
1 tablespoon mirin
1 tablespoon ginger (minced)
1 tablespoon vegetable oil (or any other neutral oil)
1 tablespoon spicy bean sauce (Sichuan doubanjiang)
2 cloves garlic (minced)
2 tablespoons soy sauce
2 tablespoons sesame paste (can substitute peanut butter)
1 teaspoon rice vinegar
1/2 teaspoon sugar
1 tablespoon chili oil (preferably homemade)
2 cups chicken stock
2 cups unsweetened oat milk or soy milk
2 handfuls leafy greens (such as spinach, baby bok choy, or yu choy, trimmed and washed)
10-12 ounces fresh ramen noodles
2 scallions (chopped)

Instructions

Step 1: Combine the ground meat with the mirin and minced ginger. Set aside for 15 minutes to marinate.
Step 2: In a medium bowl, whisk together the soy sauce, sesame paste, rice vinegar, sugar, and chili oil until smooth to make the tare for the soup base. Set aside.
Step 3: In a pot, combine the chicken stock and oat milk, then bring to a low simmer. Cover to keep warm and avoid boiling to prevent the milk from curdling. Meanwhile, bring a large pot of water to a boil for the greens and noodles.
Step 4: Heat a wok over medium-high heat until it starts to smoke. Add the vegetable oil and marinated ground meat. Cook until the meat is browned and crispy. Add the spicy bean sauce and minced garlic, cooking for another minute. Turn off the heat and set aside.
Step 5: Add the leafy greens to the boiling water and blanch for 30 seconds to 1 minute. Remove, drain, and set aside. Return the water to a rolling boil and cook the ramen noodles according to the package instructions until tender yet chewy.
Step 6: Divide half of the sesame paste mixture into each serving bowl. Add the hot broth and stir to combine. Divide the cooked noodles between the bowls, then top with the cooked meat and blanched greens. Garnish with chopped scallions and serve immediately.

Tips & Variations

For a vegetarian version, substitute ground meat with crumbled tofu or textured vegetable protein.
Use peanut butter instead of sesame paste for a different nutty flavor.
Adjust the chili oil quantity to control the spice level to your liking.
Homemade chili oil enhances authenticity but store-bought versions work well too.

Storage

Store leftover broth and cooked meat separately in airtight containers in the refrigerator for up to 3 days. Keep cooked noodles and greens aside as they tend to become soggy. Reheat the broth gently on the stove and combine fresh noodles and toppings when serving for the best texture.

How to Serve

A white bowl with blue patterns filled with a creamy, light-orange broth holding wavy yellow noodles at the bottom. On top, a thick layer of dark brown, cooked minced meat sits in the center. To the left, there are bright green leafy vegetables with stalks visible, and to the right, chopped green onions with white parts mixed in. There are small red chili flakes scattered in the broth. The bowl is placed on a dark gray cloth, with a pair of light wooden chopsticks and a pale olive green spoon resting beside it, all set on a white marbled surface. In the background, a white bowl with some chopped green onions and a green fruit are slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk?

Yes, you can substitute oat or soy milk with any unsweetened plant-based milk such as almond or cashew milk. Avoid dairy as it might change the texture and flavor of the broth.

How spicy is Tan Tan Ramen?

The spice level depends on the amount of chili oil and spicy bean sauce used. You can easily adjust it by reducing or increasing these ingredients according to your heat preference.