“Tantanmen is one of the more recent additions to the world of ramen. It is an interpretation/adaptation of a Sichuan Chinese Dan Dan noodle which is typically spicy and packed with flavor. Currently we are the only ramen restaurant in London to serve this dish and it is a delicious but quite heavy ramen.”
1. First make the sesame tare (a seasoning base for your stock.) Place all the ingredients in a food processor and blend until smooth.
2. Stir-fry the minced chicken in the hot oil until brown, add the other ingredients and carry on cooking until good and dry. Set aside.
3. For the eggs: mix together the soy, water and sugar, then marinate the eggs in this overnight if possible, but for at least three to four hours.
4. For the bamboo: stir-fry the bamboo in the sesame oil until dry, then add the remaining ingredients and cook until dry.
5. Before you begin to assemble, have everything ready and laid out, so you can work quickly. Have one pot ready with hot stock and another with boiling water, for cooking the noodles.
6. Divide the tare between the four bowls and divide the stock equally too, then whisk until the tare has made the stock creamy.
7. Cook the noodles, drain and divide between the four bowls. (We use fresh noodles and cook them for 20 seconds. If using packaged noodles, follow package directions.) Top with bean sprouts, bamboo, egg, ground chicken, bok choy and chives. Finish with as much chili as you dare, and serve.
Courtesy of Ross Shonhan of Bone Daddies.
Originally featured in Bone Daddies Recipes