Sesame Spicy Tantanmen (Chinese Creamy Sesame Chili Oil Noodle Soup)
Quick answer
Tantanmen is a noodle soup of Chinese origin that is defined by the combination of a creamy sesame-based broth and the sharp heat of chili oil.
What makes this special
- Sesame Spicy Tantanmen combines a nutty sesame-based broth with spicy chili oil and minced pork.
- Sesame paste fully dissolved in chicken stock creates the deep brown nutty broth
- Ground pork fried crisp separately with doubanjiang forms a salty topping layer
Key ingredients
Core cooking flow
- 1 Trim the bok choy and rinse away any grit, then drain it well so it blanches cleanly.
- 2 Heat a skillet over medium heat and add 1 tablespoon chili oil.
- 3 Add the ground pork and break it up finely with a spatula.
Tantanmen is a noodle soup of Chinese origin that is defined by the combination of a creamy sesame-based broth and the sharp heat of chili oil. This pairing creates a bowl of noodles that features nutty, spicy, and savory characteristics all at once. The preparation of the broth starts with a base of chicken stock. To this base, sesame paste is added and whisked thoroughly until it has fully dissolved into the liquid. The result of this process is a thick, tan-colored soup base that emits a prominent fragrance of roasted nuts. The meat topping for the dish is prepared separately by frying ground pork with minced garlic and fresh ginger. During this cooking process, doubanjiang, which is a paste made from fermented chili beans, is stirred into the pork to add saltiness and depth. The meat is cooked until it is well-browned and has a crumbly consistency, after which it is spooned over the noodles to provide a rich component to the final assembly. To balance the density of the broth, bok choy is blanched and added to the bowl, offering a crisp and vegetal element that provides a contrast to the liquid. Just before serving, a final drizzle of chili oil is applied to the surface of the soup, where it gathers in small pools and releases its aroma with the heat. The noodles are generally cooked until they are just short of being fully done, which allows them to maintain a firm and chewy texture while they remain submerged in the hot liquid. Each individual ingredient, from the sesame and chili to the fermented beans and pork, contributes its own specific layer of flavor. As these different elements gradually merge together in the bowl, the taste of the soup continues to develop and change while the meal is consumed slowly.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
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 of chicken stock first, whisking until fewer lumps remain.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Control
Warm 500 ml chicken stock 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.
- 6Heat
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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