Name: Tantanmen - Aaron and Claire
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Tantanmen - Aaron and Claire

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Get the latest creative recipes, tips, and news from Aaron and Claire!Jump to RecipePrint Recipe1. Finely chop the garlic cloves and grate a small knob of ginger (1/2 tsp). Thinly slice the green onions, separating the whites and greens. Cut the bok choy in half (or a quarter) lengthwise.2. Chop the peanuts into small pieces.1. To make the sauce, in a small container, mix together the sugar, Chinese chili bean paste, oyster sauce, and sake.2. In a wok (or pan), add 1 tablespoon of chili oil. Heat it over medium heat. Once it’s heated, add the ground pork. Break up the pork. Cook until no longer pink. Add white parts of green onions, ginger, and garlic. Saute for 1 minute or until fragrant.3. Increase the heat to high. Pour in the sauce. Stir around and show me your wok skills.&nbsp;Once most of the liquid has evaporated and the pork is cooked through, turn the heat off. Set aside.1. In a separate container, mix together the peanut butter, chili oil, vinegar, soy sauce, and mirin. (If you have tsuyu, add 2 tablespoons of tsuyu instead of soy sauce and mirin.)2. Optionally, add Sichuan peppercorn-flavored oil.1. In a pot, mix together the water, soy milk, and chicken bouillon powder.2. Place it over low heat. Simmer until it gets warm. (Do NOT put a lid on.)1. Meanwhile, bring a pot to a boil. Once it starts to boil, blanch the bok choy for 1 minute. Remove and place them on a tray.2. To the same water, add a handful of mung bean sprouts. Blanch for 30 seconds. Take them out and place them on the tray. Set aside.3. In the same water, cook the noodles according to the package instructions. Shake off the excess water.1. Add half of the tare and half of the broth to each bowl. Stir to combine.2. Divide the noodles into the bowls. Try to spread the noodles as wide as you can. Top with mung bean sprouts, bok choy, pork, green onions, sesame seeds, peanuts, and Soft-Boiled Eggs. Drizzle with a little bit of chili oil. Enjoy~!2Get the latest creative recipes, tips, and news from Aaron and Claire!Japanese ramen ramen tan tan ramen tantanmenView 8 CommentsonHi Aaron and Claire, your instructions says to blanch the mung bean sprouts for 30 minutes. Is that supposed to be 30 seconds?ReplyonHi Aaron and Claire, is it okay if I replace soy milk with oat milk?ReplyonHi Aaron and Claire, what type of frozen noodles did you use?ReplyonCan you sub gochujang for the chinese chili bean paste if we don’t have it?ReplyonDefinitely deliciousReplyWe're Aaron and Claire!With us, you can cook like a PRO!POPULAR POSTSGet the latest creative recipes, tips, and news from Aaron and Claire!RECENT POSTSWe’re Aaron and Claire!With us, you can cook like a PRO!&nbsp;Get the latest creative recipes, tips, and news from Aaron and Claire!Get the latest creative recipes, tips, and news from Aaron and Claire!Copyright © 2023. Aaron &amp; Claire.

Get the latest creative recipes, tips, and news from Aaron and Claire!Jump to RecipePrint Recipe1. Finely chop the garlic cloves and grate a small knob of ginger (1/2 tsp). Thinly slice the green onions, separating the whites and greens. Cut the bok choy in half (or a quarter) lengthwise.2. Chop the peanuts into small pieces.1. To make the sauce, in a small container, mix together the sugar, Chinese chili bean paste, oyster sauce, and sake.2. In a wok (or pan), add 1 tablespoon of chili oil. Heat it over medium heat. Once it’s heated, add the ground pork. Break up the pork. Cook until no...

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