Tan Tan Noodles
Indulge in the bold and tantalizing flavors of Tan Tan Noodles, a classic Sichuan-style dish that perfectly balances spice, creaminess, and umami. This comforting bowl begins with tender Chinese wheat noodles topped with savory ground pork or chicken, all bathed in a rich, aromatic broth made from doubanjiang, toasted sesame paste, soy sauce, and a splash of chili oil for a fiery kick. Blanched greens like bok choy or spinach add a fresh, vibrant touch, while garnishes of green onions, toasted sesame seeds, and optional crushed peanuts provide layers of texture in every bite. Ready in just 35 minutes, this quick and satisfying recipe is perfect for recreating the magic of authentic Sichuan cuisine at home. Whether you crave comforting noodles or spice-packed broth, Tan Tan Noodles deliver a flavor explosion that will leave you craving more!
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Recipe Information
Ingredients
- 400 grams fresh or dried Chinese wheat noodles
- 200 grams ground pork or chicken
- 2 tablespoons neutral cooking oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon doubanjiang (spicy fermented broad bean paste)
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons toasted sesame paste or tahini
- 1 tablespoon peanut butter (optional, for creaminess)
- 3 tablespoons chili oil
- 2 cups chicken or vegetable broth
- 1 teaspoon sugar
- 2 cups bok choy or spinach
- 2 stalks green onions, sliced
- 1 tablespoon toasted sesame seeds
- 2 tablespoons crushed peanuts (optional)
Instructions
Cook the noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of neutral cooking oil in a skillet over medium heat. Add the ground pork or chicken and cook until browned, breaking it into small pieces. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil, garlic, ginger, and doubanjiang. Stir-fry for 30 seconds until fragrant.
Add the soy sauce, rice vinegar, sesame paste, peanut butter (if using), chili oil, chicken or vegetable broth, and sugar. Whisk until the sauce is smooth and well combined. Simmer for 5 minutes to allow the flavors to meld.
Blanch the bok choy or spinach in boiling water for 1-2 minutes. Drain and set aside.
Divide the cooked noodles into serving bowls. Ladle the hot broth over the noodles.
Top the noodles with cooked ground pork or chicken, blanched greens, green onions, toasted sesame seeds, and crushed peanuts (if using).
Serve immediately with additional chili oil on the side for those who enjoy extra heat!
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 6.5 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 218 mg | 17% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
