Easy Tan Tan Udon (Tantanmen Recipe) - Cook With Dana (2024)

FAQs

Are tan tan noodles the same as Dan Dan noodles? ›

Tantanmen is the Japanese variation of sichuan noodles known as Tan Tan. It's also known as Dan Dan Ramen, which tends to be served with less broth than Tan Tan noodles.

Tan Tan Ramen contains a base of bouncy ramen noodles, topped with a spicy broth, cooked greens, and a deeply flavorful ground pork mixture. The broth is made from a flavorful base of spicy chiles, aromatics like ginger and garlic, along with miso and a delicious Sichuan toasted sesame paste.

To cook udon noodles, prepare a large pot of water. They already contain salt, so we do not need to salt the water (the same goes for soba noodles). Cook the noodles according to the package instructions.

COOKING STORE-BOUGHT UDON NOODLES

If cooking semi-dried (slightly flexible, shelf stable) udon, boil for 6-7 minutes before testing for tenderness; if cooking dried (brittle, shelf stable) udon, boil for 9-10 minutes. Test by plucking a noodle from the pot, plunging it in cold water, then biting.

In Sichuan restaurants in China, the dan dan noodle dish is more of a snack than a main and is usually served in a small bowl. The noodles are mostly immersed in a thick red broth made with chili oil, with a small amount of pork on top. The dish can sometimes be more soupy and very spicy, but it depends on the chef.

Make Dan Dan Noodles your Own

The sauce is just sesame paste, soy sauce, chili oil, Chinese black vinegar, and water. Adjust these ratios however you see fit. I honestly like a little more vinegar in the sauce but my husband doesn't so much so we end up meeting in the middle!

Tantanmen ramen is quite different from other ramen styles like Shoyu ramen for example. The main difference comes down to the spice level. Tantanmen ramen is typically a lot spicier than your more traditional ramens.

History of Tantanmen

It is the Japanese variation of the popular Sichuan street food called dandanmian (担担面), or dan dan noodles. For starters, the original Sichuan noodle dish doesn't involve a soup broth, but instead served with a spicy sauce topped with savory minced pork, preserved vegetables, and leafy greens.

At the end of the meal, it is alright to leave some unfinished soup in the bowl. You do not need to drink the whole bowl to be polite, although it is considered a compliment to the chef to do so.

To cook udon noodles, add noodles to a pot of boiling water and bring back to the boil. Stir noodles, add more cold water to the pot and bring back to boil again. Turn down the heat and cook noodles until tender. Drain noodles and run under cold water.

Why are my udon noodles soggy? ›

Udon noodles are thick and made with wheat flour. This means that they have gluten in them and can be prone to getting sticky, or even mushy when not cooked properly. If you want slurpable noodles with a nice bite and smooth texture, then you have to be careful not to overcook them.

If you're using dried udon noodles, be sure to soak them in warm water for at least 20 minutes before cooking. Udon noodles can be cooked in a variety of ways - boiling, stir-frying, or even deep-frying. Be sure to add some sort of flavouring to your udon noodles, whether it's a sauce, broth, or seasonings.

Udon served in a soup or sauce are enjoyed by using your chopsticks to lead the noodles into your mouth while making a slurping sound. The slurping enhances the flavors and helps cool down the hot noodles as they enter your mouth.

A variety of garnishes can then be added on top, the most popular of which being chopped spring onions, boiled eggs, grated mooli (or daikon) radish, bonito fish flakes, nori seaweed, and tempura batter pieces.

Add one packet of noodles per person to a pot of boiling water (approx. 500ml per packet). Cook for 2-3 minutes before draining. Add the cooked noodles to a bowl with udon noodle soup and serve with your favourite toppings.

Originally it was invented in Sichuan Province around 1841 and then spread in Chengdu. It is well known that it was named “Tantanmen” literally meaning “noodles being carried” because it was sold by being carried in a shouldering pole.

A Sichuan favorite, this popular Chinese dish features delicious lo mein noodles, all-natural* ground pork raised without antibiotics, earthy shiitake mushrooms, flavorful scallions and nutty toasted sesame seeds covered in a rich and savory brown sauce. Grab a bowl, today!

Mi Fen ( 米粉) (Rice Vermicelli)

Thin, brittle, and white, it's often sold dried and in blocks in the Asian foods section of supermarkets. This type of noodle doesn't really need to be cooked; it can be soaked in hot water for 10 minutes, drained, then added to broths and stir-fries.

What happened to Oriental Flavor ramen? Thanks for being such an avid fan of this flavor! The name Oriental Flavor has now been updated to Soy Sauce Flavor to better reflect the distinct flavor profile of this tasty dish. Despite the name change, the traditional flavor and recipe of this product have remained the same.