Yeo Kyung-ok's Sichuan-style TanTan Noodles

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.