Yeo Kyung-ok's Sichuan-style TanTan Noodles
A spicy and savory Sichuan-style noodle dish where minced meat stir-fried in chili oil, rich peanut jam, and pungent malatang sauce harmoniously blend together.
Ingredients needed 1 servings
Recipe
Cooking tips
- If you have pickled vegetables commonly used in Chinese cuisine—such as 'ya cai' (zha cai)—wash them, remove excess moisture, and stir-fry them with the meat for an even more authentic flavor.
- For the authentic thick, concentrated taste of TanTan noodles, aim for a slightly dry broth rather than overly watery. Adjust water to about 250–300ml.
- Using just one pan—cooking the meat, blanching the cabbage, and making the broth—reduces cleanup and allows the savory essence of the meat oil to fully enrich the broth.
Recommended for
- Those who love the pungent heat of malatang paired with the rich, nutty depth of peanut butter.
- Home cooks looking to make restaurant-quality TanTan noodles with minimal steps.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
You might also like
- Aha Bujang's Soup Dandan Noodles
- Raymon Kim's TanTan Noodles
- Solo Cooking God's Stir-fried Dan Dan Noodles
- Seonkyoung Longest Authentic Dan Dan Noodles
- Lee Yeon-bok's TanTan Noodles
- Yeo Kyung-rae's Tan Tan Noodles
- Yeo Kyung-rae's Peanut Butter TanTan Noodles
- Maeil Matna Dan Dan Noodles
- Yeo Kyung-ok's Sichuan-Style Tofu Noodles Stir-Fry
- Chinese Witch's Sichuan-Style Kimchi Bibim Noodles
