Main ingredients 🥩
Chinese noodleschili oilminced garlicminced green oniongreen chili peppersoy sauceminced porkpeanut butterdoubanjiangvinegarwrinkled Chinese cabbagepaddy straw mushroomcashew nuts
Lee Yeon-bok's TanTan Noodles
A recipe that recreates the rich, savory, spicy, and tangy flavor of Sichuan-style TanTan noodles using easily accessible peanut butter and doubanjiang.
🙋 Recommended for
- ⭐ Those who want to make restaurant-quality, rich, spicy, and tangy TanTan noodles at home
- ⭐ Those looking to enjoy a unique noodle dish using peanut butter and doubanjiang
Ingredients needed 🛒1 servings
- Chinese noodles 1 serving
- chili oil 2 tablespoons
- minced garlic 1 tablespoon
- minced green onion 1 tablespoon
- green chili pepper 1/2 tablespoon
- soy sauce 1/2 tablespoon
- minced pork 1 tablespoon heaping
- peanut butter 1 tablespoon heaping
- doubanjiang 1 tablespoon
- vinegar 2 tablespoons
- water 2 cups (about 300ml)
- wrinkled Chinese cabbage a little
- paddy straw mushroom a little
- cashew nuts a little
- sesame oil a little (optional)
Recipe 🍳
- Blanch the wrinkled Chinese cabbage, squeeze out excess water, then cut into bite-sized pieces. Chop the paddy straw mushrooms into suitable pieces. Coarsely chop the cashew nuts.
- Heat 2 tablespoons of chili oil in a pan. Add 1 tablespoon of minced garlic, 1 tablespoon of minced green onion, and green chili pepper. Stir-fry over low heat without burning to release aroma.
- Pour 1/2 tablespoon of soy sauce around the edge of the pan to enhance fragrance, then add a generous amount of minced pork and stir-fry together.
- Once the pork is cooked through, add 1/2 cup of water, 1 tablespoon of peanut butter, 1 tablespoon of doubanjiang, and 2 tablespoons of vinegar. Mix thoroughly to prevent clumping.
- After the seasoning is well blended, add the remaining 1.5 cups of water and bring the TanTan noodle broth to a boil.
- Once boiling, add the prepared wrinkled Chinese cabbage and paddy straw mushrooms and simmer for a short while.
- Place the boiled Chinese noodles into a bowl and generously pour the hot broth and solids over them.
- Top with chopped cashew nuts and drizzle a few drops of sesame oil according to taste to finish.
- Sauté garlic, green onion, and green chili pepper in chili oil to release aroma.
- Add soy sauce and minced pork and stir-fry together.
- Add a small amount of water along with peanut butter, doubanjiang, and vinegar, mixing until smooth.
- Pour in the remaining water and bring to a boil, then add wrinkled Chinese cabbage and paddy straw mushrooms.
- Pour the broth over boiled Chinese noodles, top with chopped cashew nuts and sesame oil as desired.
Cooking tips 💡
- Adding all the water at once may cause the peanut butter to separate and not blend smoothly, so it’s best to start with a small amount of water to create a smooth paste-like consistency.
- Adding sesame oil (sansho oil) at the end brings out the distinctive sharp, intense spiciness characteristic of Sichuan cuisine.
- If wrinkled Chinese cabbage is unavailable, you can substitute with Chinese spinach—its crisp texture pairs well.
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