Black Sesame Tantanmen (Dan Dan Noodles)

By Namiko Hirasawa Chen · justonecookbook.com

45 minServes 2

A creamy black sesame noodle soup with spiced ground pork, blanched vegetables, and crispy garnishes; served hot or cold.

prepBring a pot of water to a boil (for blanching and noodles).
120 ml unsweetened soy milk	Mix soy milk & black sesame paste until smooth	Add stock, warm over medium heat	Stir in vinegar, soy sauce & sugar; taste & season with salt	Heat until steaming, remove from heat; keep warm or chill	Pour soup over noodles; top with vegetables & pork sauce	Garnish with peanuts, sesame seeds, green onions & garlic chips	Drizzle with la-yu per bowl and serve
1½ Tbsp black sesame paste
480 ml chicken stock/broth (plus more, to taste)
1 Tbsp rice vinegar (unseasoned)
1 Tbsp soy sauce
1 tsp sugar
½ tsp Diamond Crystal kosher salt (to taste)
15 ml toasted sesame oil	Heat sesame oil, cook garlic & ginger until fragrant	Add pork, break into pieces, cook until no longer pink	Add sake & black pepper, mix until incorporated	Add bean sauces, soy sauce & sugar, coat meat evenly
1 clove garlic, grated
1 tsp ginger with juice, grated
170 g ground pork
1 tsp sake
¼ tsp freshly ground black pepper
2 tsp tianmianjiang (sweet bean sauce)
1 tsp doubanjiang (spicy chili bean paste)
1 tsp soy sauce
1 tsp sugar
1 Tbsp peanuts (roasted; or use walnuts), ground	Grind peanuts & sesame seeds, leaving some texture
1 Tbsp toasted black sesame seeds, ground
1 head Shanghai bok choy, cut lengthwise into quarters	Blanch bok choy 2–3 min, add bean sprouts, cook 10 sec	Remove vegetables, drain; cook noodles per package, 15–20 sec less	Drain noodles; for cold, soak in iced water & drain well
55 g bean sprouts
4 green onions/scallions, white parts cut in half lengthwise then julienned
4 green onions/scallions, green parts cut into thin rounds
340 g fresh ramen noodles
2 Tbsp fried garlic chips
4 tsp la-yu (Japanese chili oil, to taste)

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