Dandan noodles full of sesame flavor

担々麺（Tantan men)

EXPLANATION

A delicious noodle dish with garlic and ginger flavored meat miso and rich sesame paste soup.

There are a lot of ingredients, but it is very simple to make.

I always make a lot of meat miso, and I store the leftovers in the freezer, put them on rice, or stir-fry them with vegetables.

The trick I learned from a Chinese chef is to turn off the heat before adding the sesame paste. Tenmenjan is usually used, but the point is that red miso and sugar are substituted.

甜麺醤(Tenmenjian) ：A sweet miso made by fermenting wheat flour with koji and seasoning with sugar and spices. This is a Chinese seasoning.

By the way, 甜麺醤(tenmenjian) is sometimes written as Sweetened Soybean Paste, but since it is originally made from wheat flour, soybean paste is a misinterpretation. In recent years, soybean-based 甜麺醤(tenmenjian) has also been manufactured.

NUTRITION FACTS

628 kcal Protein 24.2g Fat 26.3g Carb 75.6g Salt Equivalent 4.2g

INGREDIENTS

garlic 1g
ginger 1g
leek 20g
☆red miso 4g
☆sugar 3g
☆sake 3g
minced pork 50g
sesame oil 4g
bok choy 50g
☆chicken stock 3g
☆dark soy sauce 5g
☆light soy sauce 5g
☆sugar 6g
☆ground sesame 2g
☆chili bean sauce 2g
☆water 300g
sesame paste 18g
Chinese noodles (raw noodle) 110g

HOW TO COOK

➀Grate the garlic, and ginger. Cut the leek.

②Combine well with red miso, sugar and sake.

③Heat the sesame oil in a frying pan and fry the minced pork, garlic and ginger, wipe off the excess oil.　

④Add miso sauce into the pan and stir fry. Meat miso can be frozen, so it’s good to make a lot.

⑤Boil the bok choy until the stalks are soft. They are not boiled in salt or soaked in water.

⑥Combine chicken stock, dark soy sauce, light soy sauce, sugar, ground sesame, chili bean sauce, water and bring to a boil.

⑦Turn off the heat and dissolve the sesame paste.

⑧Boil the Chinese noodles and drain well. Some noodles are better washed once with cold water after boiling.

⑨Serve in a dish.

MEMO：When Chinese noodles (raw) are boiled, the weight change rate is 1.9 times.　

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊