Sesame Spicy Tantanmen (Chinese Creamy Sesame Chili Oil Noodle Soup)
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Sesame paste whisked into chicken stock turns the broth thick, tan, and nutty, and a spoonful of crumbly pork plus a drizzle of chili oil sit on top as separate layers of salt and heat.
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Doubanjiang, a fermented chili bean paste, gives that pork its savory backbone, and the pork is fried until its moisture is gone and the edges brown and crisp. Stirring the bowl gradually blends the chili oil into the sesame broth, changing the taste of the soup from the first sip to the last. Peanut butter can stand in for half the sesame paste, and the amount of doubanjiang sets the heat. The noodles come out a little before the package time so they stay firm in the hot soup. Blanched bok choy adds a crisp, green bite against all that richness.
Ingredients
Instructions
- 1
Trim the bok choy and rinse away any grit, then drain it well so it blanches cleanly.
Loosen the sesame paste with a small splash from the total 500 ml chicken stock first, whisking until fewer lumps remain.
- 2
Heat a skillet over medium heat and add 1 tablespoon chili oil.
Stir in the minced garlic and ginger for about 30 seconds, just until fragrant, keeping them moving so they do not burn.
- 3
Add the ground pork and break it up finely with a spatula.
Cook for about 5 minutes, until moisture evaporates, the meat looks crumbly, and the edges start browning and crisping.
- 4
Stir in 1 tablespoon doubanjiang and 2 tablespoons soy sauce, then fry for 1 minute more.
When the seasoning coats the pork evenly and the sharp salty aroma softens, lower the heat.
- 5
Warm the chicken stock remaining after loosening the sesame paste over medium heat until steam rises, then whisk in the loosened sesame paste. Do not boil it hard. Stir for about 2 minutes, until the broth turns thick and tan.
- 6
Boil the noodles a little short of the package time, and blanch the bok choy for 30 seconds so it stays crisp.
Place noodles in bowls, add broth, pork, and bok choy, then drizzle the remaining chili oil.
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