Tantanmen is one of my favourite mince meat dishes and I used to eat it a lot while living in Japan, even with udon noodles. Once I discovered mince in my noodles, I discovered a range of cheaper but good quality places to eat spicy tantanmen at.
Being Japan however it needed to be spicier so I decided to recreate it at home. I’m pretty proud of this recipe as it tastes similar to the dish, but it’s got it’s own “nyam” flavour to it if I do say so myself.
- ½ Onion
- 1 Garlic
- 2 Spring Onions
- 2 teaspoons of Soy Sauce
- Beef or Pork Mince 500g
- 1 Pack of Dried Udon or Soba noodles
- Sriracha Sauce
- Black pepper
- White pepper
- Red chillies
- Green chillies
Note: The noodles can be either dried udon or soba as they taste better. For this recipe, I used store bought dry udon noodles which were a little bigger than soba but feel free to change depending on your diet.
- First things first, the mince needs to be browned for 15 minutes.
- It’s important to make sure the soy sauce and sriracha is not thick. Make into a dipping sauce not a broth as the mince can absorb that.
- Add the seasoning and spices to a separate pot. The chillies and spring onion cannot be missed. Chop them up as soon as possible and add to the seasoning mix and stir for a minute.
- Once the mince has browned, add them to the pot and stir well. In addition add the sauce.
- Add the noodles to a seperate pot with only a little salt and white pepper to add it’s flavour.
- Serve in a bowl as pictured above.