Tantanmen (担々麺) derives from Chinese dan dan noodles, a typical dish of Sichuan. This ramen is served with a hot soup: velvety, tasty and spicy, it will win you over at the first taste!
Here's the tantanmen ramen recipe!
500 gr of chicken pieces (both thighs and wings are fine, the important thing is that there are bones in addition to the meat)
4 slices of sliced ginger + 1 grated piece
1 spring onion
3 cloves garlic
2 tablespoons sesame paste
rayu (chilli oil)
1 tbsp mirin
100 gr minced pork
3 tablespoons soy milk
1 spoon sake
4 tablespoons soy sauce
Prepare the broth by placing plenty of water, chicken, salt, 2 cloves of garlic, whole spring onion and ginger in a pot with high sides. Cook on low heat. Use a slotted spoon to clean the surface of the broth. Cook for at least 2 and a half hours: the broth must never boil over high heat and the pot must not be covered with a lid. Once ready, leave to cool at room temperature and then filter.
Heat the oil in a pan and fry the pork for a couple of minutes. Add 1 clove of garlic and grated ginger. Deglaze with sake and 2 tablespoons soy sauce. Keep aside.
Bring the water to the boil in a saucepan and cook the pack choi in it. Drain it and rinse it with cold water. Keep aside.
Heat the broth in a saucepan and add the soy milk. Keep warm.
In the bowl where the ramen will be served put: sesame paste, 2 tablespoons of soy sauce and mirin. Mix and add the broth.
Cook the ramen noodles and drain them. Add them to the bowl with the broth.
Garnish with pak choi, pork and rayu.