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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!
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:
- Bok choy
- green onions
- soft boiled eggs
- chili oil
- sesame seeds
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.
Make it a MEAL! Some ideas & inspiration to serve with this dish:
- How To Make Homemade Chili Oil – GREAT as a topping!
- Crispy Chicken Sambal Party Wings
- Shoyu Ahi Tuna Tataki
- Potstickers with Chili Oil
- Seared Ahi Tuna with Toasted Sesame Dressing
Looking for more ramen ideas? Check Out The Below Recipes!
- Ginger Scallion Chicken Ramen Noodles
- Ramen Noodle Stir Fry
- Umami Miso Mushroom Ramen
- Cold Coconut Spicy Ramen
- Mapo Tofu Ramen
- Cheesy Miso Ramen Ciao E Pepe
- Kimchi Ramen Stew
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.
