Seungwoo Dad's Dry Tantanmen
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.
Ingredients needed 1 servings
Recipe
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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