Easy Tantanmen Ramen for Late Nights
A rich, creamy Tantanmen ramen loaded with spicy peanut broth, savory ground meat, and fresh toppings. Deep, bold flavors in a quick, comforting bowl.
Equipment
Ingredients
Meat
ground meat (raw)
200 g
olive oil
5 ml
ginger (minced)
1 tsp
garlic (minced)
1 tsp
salt
1 pinch
black pepper
1 pinch
soy sauce
5 ml
chili oil
30 ml
Ramen and Broth
ramen noodles (dry)
200 g
chili oil paste
15 ml
peanut butter
30 g
soy sauce
45 ml
sugar
25 g
cooking cream
120 ml
chicken bone broth
400 ml
Toppings
corn
100 g
green onion (sliced)
2 pcs
red onion (pickled)
50 g
chili oil
10 ml
Instructions
Brown the meat
Heat a pan over medium heat, add oil and ground meat. Cook until browned and crumbly.
Season the meat
Add ginger, garlic, salt, black pepper, soy sauce, and chili oil to the meat. Stir and cook for a few minutes, then set aside.
Cook the noodles
Boil the ramen noodles according to the package instructions.
Prepare the broth base
In a pot, combine chili oil paste, peanut butter, soy sauce, sugar, and cooking cream. Stir until smooth.
Simmer the broth
Add chicken bone broth and simmer until the mixture thickens to a creamy consistency.
Char the corn
Grill or torch the corn until lightly charred.
Assemble and serve
Place noodles in a bowl, top with broth, meat, green onion, pickled red onion, charred corn, and a drizzle of chili oil.
Original recipe
Storage
Store broth and noodles separately. Reheat broth before assembling.
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