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Dandan Noodles (Tantanmen Ramen)

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


  • 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


  1. Start cooking the noodles as directed on package.
  2. Meanwhile, mix the doubanjiang, peanut butter, ground sichuan peppercorns and ground white pepper and set aside.
  3. Meanwhile, bring the broth to a simmer, mix in 1/2 of the paste mixture, and remove from heat.
  4. 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.
  5. Mix the remaining paste mixture into the pork and cook until fragrant, about a minute, before removing from heat.
  6. 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!

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