Tan Tan Noodles
This dish works perfectly on a cold winter's day. It does a great job warming up from the inside. Spicy, rich, sweet and salty, the many layers of flavors goes perfectly with a simple boiled egg and some blanched greens. This recipe yields about 6 bowls of noodle soup. If time is a limiting factor, feel free to substitute with dry garlic, onion and ginger powders. I recently updated this recipe using soybean paste instead of hot bean paste, since it would be easier to adjust the heat according to taste. I use homemade Sichuan Chili Oil to add heat, both while cooking and in the bowl.
- 1 inch ginger - chopped
- 4 cloves garlic - chopped
- 1/2 medium onion, chopped
- 1 hot chilli (chopped, optional)
- 1 tbsp cooking oil
- 1 tbsp sesame seed oil
- 3 tbsp Asian soy bean paste
- 1 tbsp Asian sesame paste
- 1/2-2 tbsp Hot Chili Paste (adjust according to taste, I used Sichuan Hot Chili Oil)
- 1 ½ to 2 lbs ground pork
- 1 tsp brown sugar
- 4 boiled egg
- 3 stalks green onion, finely chopped
- 1-2 tofu squares(medium firmness, diced)
- 1 cucumber (cut into thin long strips)
- ½ cup Cilantro - chopped
- 2lbs (wet weight) ramen noodles (or any of your favorite noodles)
- 2 cloves garlic, chopped
- ¼ medium onion, chopped
- 4 tbsp Asian sesame paste
- 5 tbsp soy bean paste
- 1/2-3 tbsp Hot Chili Paste (adjust according to taste, I used Sichuan Hot Chili Oil)
- 1 tbsp brown sugar
- 4 cups beef broth
- 4 cups chicken broth
- 4 tbsp Low sodium soy sauce (adjust according to taste)
- Using a pot that can be used for the soup, stir fry chopped onions, garlic, ginger and hot chilli pepper in cooking and sesame oil until fragrant.
- Add ground meat and stir fry until cooked through and lightly browned. May need to add some water to the meat to prevent burning.
- Turning heat down, add chili paste, soybean and sesame pastes.
- Fry until all liquid evaporates and all pastes well mixed with meat and fragrant.
- Add 1 tsp brown sugar and allow any water added to evaporate. Add some green onions to stir if preferred
- Remove meat from heat and set aside, leaving about 1-2 tablespoonfuls in the pot for the soup.
- Add chopped onion and garlic set aside for the soup, to the cooked ground meat. You may need to add some oil to prevent burning.
- Add Asian sesame paste, soybean paste and chili paste/chili oil to pan. Add brown sugar.
- Add about a cup of chicken broth to pan to remove any browned bits stuck to bottom of the pan.
- Add the remainder of chicken broth and beef broth.
- Feel free to add diced tofu here if using tofu.
- Once soup is boiled, add soy sauce to taste.
- Taste soup at this point, feel free to adjust with sugar, salt, garlic or onion powders here if preferred.
- Serve with any of your favorite noodles cooked according to package.
- Garnish with boiled eggs, prepared ground meat, green onions, cilantro or your favorite green veggies.