Nyam Recipes – Spicy minced beef with noodles

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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 realised there’s a range of cheaper but good quality places to eat spicy tantanmen at.

Being in Japan however it needed to be spicier so I decided to recreate it at home. It’s not exactly tantanmen but more of a spicy pork noodle dish but it’s got it’s own “nyam” flavour to it if I do say so myself.

Ingredients

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
Shichimi
Sriracha Sauce
Black pepper
White pepper
Salt
Red chillies
Green chillies
Paprika
Thyme

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.

How-to Recipe

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.