March 24, 2021

Chicken Tantanmen Ramen

Chicken Tantanmen Ramen

Chicken Tantanmen Ramen

This creamy, dreamy chicken tantanmen ramen is making me feel so cozy right now! The soup is made with a creamy paste with tahini, soy sauce, chili bean paste, tossed with milk, broth and topped with all the fixin’s.

Anything better, I think not?

It’s a DREAM! When all of these ingredient combine, it is just perfect.

What is Tantanmen Ramen?

Tantanmen is a Japanese inspired take on Sichuan Chinese Dan Dan Noodles (also known as dandanmian). Traditionally, Dan Dan Noodles are a made with a base of sichuan pepper, ground pork, sesame paste and more delicious spices, all stirred together with noodles.

For Tantanmen, it is made with sesame paste and soy milk for a creamy, dreamy and soup texture!

Chicken Tantanmen Ramen

What you’ll need

For your chicken topping:

  • Chicken
  • chili bean paste
  • soy sauce
  • sake

Broth and ramen:

  • tahini
  • soy sauce
  • rice wine vinegar
  • chili oil
  • chili bean paste
  • garlic
  • ginger
  • sugar
  • broth
  • milk
  • ramen noodles

All the toppings:

Chicken Tantanmen Ramen

How to Make Your Ramen

Heat a skillet with oil and add in your chicken. Ground it until it is all separated and browned for 5-10 minutes.

Add your chili bean paste, soy sauce and sake and cook for another 15-20 minutes throughout until the chicken has browned and is cooked through.

Make your broth paste. In a bowl, mix tahini, soy sauce, vinegar, chili oil, chili bean paste, garlic, ginger and sugar well and set aside.

Heat broth and milk. Slowly start adding in your broth paste and stir until dissolved. Set on low.

Make your ramen according to the package instructions in a separate pot. Next, assemble your bowl. Add in your broth, ramen noodles and top with your chicken, bok choy, green onions, soft boiled egg, chili oil and sesame seeds.

Chicken Tantanmen Ramen

Make it a MEAL! Some ideas & inspiration to serve with this dish:

Looking for more ramen ideas? Check Out The Below Recipes!

Chicken Tantanmen Ramen

Chicken Tantanmen Ramen

Chicken Tantanmen Ramen

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Ingredients

For the Chicken Topping

  • ½ pound ground chicken
  • 1 tablespoon neutral oil
  • 2 tablespoons chili bean paste (doubanjiang)
  • 4 tablespoons soy sauce
  • 2 tablespoons sake

For the Broth

  • ¼ cup tahini
  • 4 tablespoons soy sauce
  • 1 ½ tablespoon rice wine vinegar
  • 1 tablespoon chili oil
  • 1 tablespoon chili bean paste (doubanjiang)
  • 1 garlic grated
  • Pinch of sugar
  • 1 cup vegetable or chicken broth
  • 1 cup plant based milk (soy or almond)

For the Ramen & Toppings

  • Bok choy, green onions, soft boiled eggs, chili oil, sesame seeds
  • Maruchan GOLD ramen

Instructions

  • Heat a skillet with oil and add in your chicken. Ground it until it is all separated and browned for5-10 minutes.
  • Add your chili bean paste, soy sauce and sake and cook for another 15-20 minutes throughout until the chicken has browned and is cooked through.
  • In the meantime, make your broth paste. In a bowl, mix tahini, soy sauce, vinegar, chili oil, chili bean paste, garlic, ginger and sugar well and set aside.
  • In a pot, heat broth and milk. Slowly start adding in your broth paste and stir until dissolved. Seton low.
  • In a separate pot, make your ramen according to the package instructions. Next, assemble your bowl. Add in your broth, ramen noodles and top with your chicken, bok choy, green onions, soft boiled egg, chili oil and sesame seeds.
Tried this recipe?Mention @lindseyeats or tag #lindseyeats!

Chicken Tantanmen Ramen

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