Quick Tantanmen Ramen

2 portions fresh ramen noodles
200g pork mince
Handful spinach
2 spring onions, sliced
1 thumb-sized ginger, sliced
2 garlic cloves, chopped
Vegetable oil

The Stock Base

500ml chicken stock
1 tablespoon chilli bean sauce
1 tablespoon light soy sauce
½ teaspoon Sichuan peppercorns

The Tare (Sesame Base)

2 tablespoons sesame paste (or tahini)
1 tablespoon light soy sauce
1 tablespoon sesame oil
1 tablespoon chilli oil (or shichimi oil)
1 tablespoon sesame seeds

PREPARATION

1. Heat a pot with a little oil and add ginger, garlic and spring onions, frying until lightly golden.
2. Add Sichuan peppercorns, chilli bean sauce and soy sauce, allowing them to caramelise briefly.
3. Pour in chicken stock, bring to a boil, then simmer for 20–30 minutes.
4. Strain the stock to create a smooth broth and keep warm.
5. In a bowl, mix sesame paste, soy sauce, sesame oil, chilli oil and sesame seeds to form the tare.

COOKING

1. Heat a wok or pan and cook the pork mince with oyster sauce and hoisin (optional) until browned and slightly crisp.
2. Bring a separate pot of water to the boil and cook the ramen noodles for 1–2 minutes until just tender.
3. Blanch the spinach briefly in the same water, then drain.
4. Place a spoonful of tare into each serving bowl.
5. Pour over the hot stock and mix to combine.
6. Add the cooked noodles, then top with pork mince and spinach.
7. Garnish with spring onions and serve immediately.

School of Wok Tips

• Keep the broth light—the richness comes from the sesame tare.
• Do not overcook the noodles; they should remain springy.
• Straining the stock gives a smoother, cleaner finish.
• Balance spice and nuttiness to taste.

FAQs

What is tantanmen?
It’s a Japanese adaptation of Sichuan dan dan noodles with a creamy sesame broth.

Is this dish very spicy?
It has a gentle heat, which can be increased or reduced to taste.

Can I make this vegetarian?
Yes, use vegetable stock and replace pork with mushrooms or tofu.