Seungwoo Dad's Dry Tantanmen

Name: Seungwoo Dad's Dry Tantanmen
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Hong Kong noodles 2 servings (1 portion); Dry-style Tantanmen sauce, to taste; Minced meat, to taste; Bok choy 4 heads; Chili oil, a little (optional)

A dry tantanmen recipe made by stir-frying store-bought tantanmen sauce and minced meat until reduced, then using the residual heat of the hot noodles to cook bok choy before mixing and eating.

15 min Difficulty Very easy Noodles & bunsik

Main ingredients

Hong Kong noodlesTantanmen sauceMinced meatBok choy

Ingredients needed 1 servings

Hong Kong noodles 2 servings (1 portion)
Dry-style Tantanmen sauce, to taste
Minced meat, to taste

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Hong Kong noodles Tantanmen sauce Minced meat Bok choy

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Bok choy 4 heads

Chili oil, a little (optional)

Recipe

Wash the bok choy thoroughly under running water, trim the ends, and separate the leaves.
Boil plenty of water in a pot and add 2 servings of Hong Kong-style wonton noodles. Cook for 2 minutes and 30 seconds to 3 minutes.
Drain the cooked noodles in a sieve, but do not rinse them with cold water; keep them hot.
Heat a pan, add the minced meat, and stir-fry. Then, pour in the store-bought dry-style tantanmen sauce.
Stir-fry until the juices and moisture from the meat evaporate and a fragrant oil appears, reducing it to a thick sauce.
Spread the drained raw bok choy evenly on the bottom of the serving bowl.
Place the hot Hong Kong noodles, just drained, on top of the bok choy, allowing the residual heat from the noodles to wilt the bok choy naturally.
Generously spoon the prepared tantanmen meat sauce over the noodles. Optionally, drizzle a little chili oil to finish.

Prepare the bok choy, place it at the bottom of the bowl, and boil the Hong Kong noodles in boiling water for 2-3 minutes, then drain.
In a pan, combine minced meat and tantanmen sauce, stir-fry until dry and reduced.
Layer the hot noodles and stir-fried meat sauce over the raw bok choy, then mix well and eat.

Cooking tips

By placing the bok choy under the hot noodles without blanching it separately, its crispiness is maximized as it wilts from the noodles' residual heat.
Rinsing Hong Kong noodles with cold water can cause the sauce to slide off, so drain them and mix immediately while hot for the best flavor integration.
The stir-fried tantanmen meat sauce can be made in a larger batch, stored in an airtight container, and is also delicious served over udon noodles or rice.

Recommended for

Those looking for a unique, spicy, and savory mixed noodle dish without broth.
Those who want to create a high-quality meal as easily and quickly as ramen using store-bought sauce.
Those who want to enjoy the harmonious texture of crisp bok choy and chewy Hong Kong noodles.

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Seungwoo Dad's Dry Tantanmen

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Ingredients needed 🛒1 servings

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Main ingredients

Tags

Ingredients needed 1 servings

Recipe

Cooking tips

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