Thick Tantanmen
This thick-bodied tantanmen is perfectly balanced between being spicy and rich.
Think of Tantanmen as a Japanese version of Chinese Dan Dan Noodles. Borrowing from Dan Dan, it's spicy...but not too spicy. The soup in this Tantanmen carries just enough heat, alongside a powerful richness.It's as comforting as it sounds.
They're generous with the toppings - you get a big mound of minced pork and a big mound of crunchy bok choy. There's also nuttiness coming from sesame seeds.
Don't sleep on the noodles either - they're thick and springy!
Video Instructions:
Written Instructions:
- Boil 430 ml of water
- Open lid (without removing completely), remove packets
- Place toppings in orange packet, red packet on top of noodles
- Pour boiled water up to line, seal lid, place silver blue packet on top (heating the soup)
- After 5 minutes, break up noodles, pour in silver blue packet, silver purple packet (2), mix soup and it's ready!
Feel free to use this timer!
End Result:
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