Dandan Noodles (Tantanmen Ramen)

Sichuan style Dandan Noodles (Tantanmen Ramen) with a chili bean paste and peanut butter pork and broth and a spicy mouth-numbing chili oil!

Ramen is super popular these days and one of my favourite bowls to order at restaurants is tantanmen ramen. After doing a bit of research I found that tantan-men ramen is based on Chinese dandan noodles, aka dandanmian, which typically consists of ground pork, chili oil and sichuan pepper served over noodles with a common addition being peanut butter or sesame butter. The key ingredients here are the doubanjiang (a Chinese fermented chili and bean paste) along with the sichuan pepper where the chili paste bring the spicy heat and saltiness and the sichuan pepper brings the moth tingling/numbing effect that perfectly complement each other! The sichuan chili oil further enhances those properties and adds the fiery red colour and the peanut butter adds an amazing flavour and creaminess! I like to use udon noodles for some bite but ramen style egg noodles also work well in this tantanmen ramen! The next time you think about running out for a quick bowl of ramen remember that these tasty dandan noodles comes together in less than 20 minutes making it really nice for weeknight meals!

Dandan Noodles (Tantanmen Ramen)

Prep Time:5 minutes Cook Time:15 minutes Total Time:20 minutes Servings: 4

Sichuan style Dandan Noodles (Tantanmen Ramen) with a chili bean paste and peanut butter pork and broth and a spicy mouth-numbing chili oil!

ingredients

8 ounces noodles (such as ramen noodles, udon noodles, etc.)
2 tablespoons doubanjiang (chili bean paste)
2 tablespoons peanut butter (or tahini)
1+ teaspoon sichuan peppercorns, toasted and ground
1/2 teaspoon ground white pepper
6 cups chicken broth or pork bone broth
1/2 pound ground pork
1 tablespoon garlic, chopped
1 tablespoon ginger, chopped
2 green onions, sliced
2+ tablespoons sichuan chili oil
1 teaspoon sesame oil

directions

Start cooking the noodles as directed on package.
Meanwhile, mix the doubanjiang, peanut butter, ground sichuan peppercorns and ground white pepper and set aside.
Meanwhile, bring the broth to a simmer, mix in 1/2 of the paste mixture, and remove from heat.
Meanwhile, cook the pork in a large saucepan over medium-high heat until browned, before adding the garlic, ginger and the whites of the green onions and cooking until fragrant, about a minute.
Mix the remaining paste mixture into the pork and cook until fragrant, about a minute, before removing from heat.
Divide the noodles between 4 bowls followed by the broth and top with the ground pork, sichuan chili oil, sesame oil and the greens of the green onions!

Note: Simmer chicken broth with 1 inch knob ginger, 2 cloves garlic, 1/2 teaspoon whole white peppercorns, 1 dried shiitake mushroom and 2 slices bacon or ham for 20 minutes to infuse it with extra flavour!
Option: Top with veggies, steamed baby bok choy, bamboo shoots, toasted sesame seeds, soy marinated eggs, etc.
Option: Add a pinch of sugar to balance out the spicy heat and saltiness.