Tantanmen Ramen Recipe (Soupless - 汁なし坦々麺)

By No Recipes · 30 min

Ingredients

Instructions

1. Marinate 150 g ground pork with 2 teaspoons soy sauce, 1 tablespoon mirin and 1/4 teaspoon ground Sichuan pepper. Let it rest while you prepare the rest.
2. Grind 2 g katsuobushi and 1 tablespoon toasted sesame seeds to a powder with a mortar and pestle or a clean spice grinder.
3. In a bowl, combine the powder with 1 tablespoon Japanese sesame paste, 1 1/2 tablespoons soy sauce, 2 teaspoons evaporated cane sugar, 2 teaspoons rayu and 2 teaspoons toasted sesame oil. Whisk until smooth and lump-free, then whisk in 1/4 cup boiling water until uniform.
4. Bring a large pot of water to a boil for 260 g ramen noodles, timing them to finish with the pork.
5. Heat 2 tablespoons vegetable oil over medium-low heat. Add most of the 30 g scallions (save some for garnish) and cook until wilted and starting to brown at the edges.
6. Add 9 g ginger and 9 g garlic and cook until browned but not black.
7. Add 1 tablespoon Doubanjiang and stir into the oil until the oil turns bright orange and the mixture smells fragrant, about 20 seconds.
8. Add the marinated pork and break it into small crumbs with a spatula until cooked through and crumbly.
9. Drain the noodles well and place in a bowl. Stir the sauce, drizzle it over the noodles and toss to coat. Plate.
10. Divide the pork topping among the plates and garnish with the reserved scallions. Add fried onions if you like.

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