Make this tantanmen for a warming and cosy lunch or dinner for your family, or to impress your guests at your next dinner party.
- Serves4
- Cook time20 minutes
- Prep time25 minutes
Ingredients
- 4 cups (1L) Coles Real Salt Reduced Chicken Stock
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) milk
- 1/3 cup (80g) peanut butter
- 2 tsp chilli paste or sambal oelek
- 1 tbs rice wine vinegar
- 1 tsp sesame oil
- 4 Coles Asia Thin Egg Noodle nests
- 1 bunch choy sum, cut into 6cm lengths, blanched
- 150g beansprouts
- 2 Coles Australian Free Range Eggs, soft boiled, peeled, halved
Meatballs
- 500g Coles Australian Pork Mince
- 1 tbs soy sauce
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 2 tsp chilli paste
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the meatballs, combine the pork mince, soy sauce, garlic, ginger and chilli in a large bowl. Roll 1 tbs portions into balls and place on a plate.
Step 2
Heat a lightly oiled wok or large non-stick frying pan over medium-high heat. Cook meatballs in batches, turning, for 5 mins or until brown all over and just cooked through.
Step 3
Combine the stock, soy sauce, milk, peanut butter and chilli paste in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until the mixture comes to a simmer. Stir in vinegar and oil.
Step 4
Meanwhile, cook the noodles in a saucepan of boiling water, following packet directions. Refresh under cold water. Drain.
Step 5
Divide noodles, choy sum and meatballs among serving bowls. Ladle over the soup. Top with the beansprouts and egg.
Recipe tip
If preferred, you can poach the meatballs in batches, in the broth, to cook them.
We used thin egg noodles and choy sum for this recipe, but you could use your favourite noodle and Asian green varieties.
Pork tantanmen recipe
Tantanmen is a noodle dish hailing from the Sichuan region of China. Both the dry and soup versions feature a generous helping of spicy pork mince cooked with chilli oil and Sichuan numbing pepper, which is spooned over the top of thin wheat noodles. The name ‘tantanmen’ literally translates to “carrying pole noodles” and refers to the long pole that street vendors would use to carry the noodles in China. When tantanmen was brought to the United States by Chinese immigrants, a new version was created. This variation had sesame or peanut paste stirred into the noodle sauce or broth, and it is this version of tantanmen that our recipe is based on.
How to make soy marinated eggs for your tantanmen
If you have extra time to add a bit of flair to your tantanmen ingredients, why not make soy marinated eggs to use as a topping? These eggs have a yolk consistency that is jam-like and carry a delicious umami flavour after soaking in a sweet soy marinade overnight. They’re to die for and are a perfect accompaniment to your tantanmen.
For the marinade, mix together 1/3 cup soy sauce, 1/3 cup mirin, 1/3 cup sake (or water) and 1 tsp sugar. Bring the mixture to the boil in a saucepan, and cook for a further 1 minute before taking it off the heat. Whisk the marinade during the cooking process to ensure the sugar dissolves.
To cook the eggs, bring water in a saucepan to a rolling boil and add the eggs. Set a timer for 7 minutes once the first egg is added to the water. Lower the heat to a simmer. Take the eggs out after 7 minutes and place them into an ice bath for 15 minutes. Peel the eggs and pop them in a Ziploc bag with the marinade. Store in the fridge overnight.
How to serve tantanmen
Instead of making meatballs, stir-fry the pork mince and use it as a topping. Other common toppings include soft boiled egg, blanched bok choy and bean sprouts, sliced spring onion, mushrooms, corn and a teaspoon of butter.
Now get cooking
Pork mince can be used to make other flavour-packed dishes like quick pork and noodle stir-fry, spicy pork noodle bowl, sticky pork stir-fry, and five spice pork lettuce cups. If you’re after other ways to use meatballs, check out these recipes for cheesy skillet baked meatballs and slow cooker spaghetti and meatballs. Obsessed with noodle soups? Try these ideas for Vietnamese-style chicken noodle soup and cheat’s ramen.
FAQs
Pork tantanmen
- Serves4
- Cook time20 minutes
- Prep time25 minutes
Ingredients
- 4 cups (1L) Coles Real Salt Reduced Chicken Stock
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) milk
- 1/3 cup (80g) peanut butter
- 2 tsp chilli paste or sambal oelek
- 1 tbs rice wine vinegar
- 1 tsp sesame oil
- 4 Coles Asia Thin Egg Noodle nests
- 1 bunch choy sum, cut into 6cm lengths, blanched
- 150g beansprouts
- 2 Coles Australian Free Range Eggs, soft boiled, peeled, halved
Meatballs
- 500g Coles Australian Pork Mince
- 1 tbs soy sauce
- 2 garlic cloves, crushed
- 2 tsp finely grated ginger
- 2 tsp chilli paste
Description
Make this tantanmen for a warming and cosy lunch or dinner for your family, or to impress your guests at your next dinner party.
Method
Step 1
To make the meatballs, combine the pork mince, soy sauce, garlic, ginger and chilli in a large bowl. Roll 1 tbs portions into balls and place on a plate.
Step 2
Heat a lightly oiled wok or large non-stick frying pan over medium-high heat. Cook meatballs in batches, turning, for 5 mins or until brown all over and just cooked through.
Step 3
Combine the stock, soy sauce, milk, peanut butter and chilli paste in a medium saucepan over medium heat. Cook, stirring, for 2 mins or until the mixture comes to a simmer. Stir in vinegar and oil.
Step 4
Meanwhile, cook the noodles in a saucepan of boiling water, following packet directions. Refresh under cold water. Drain.
Step 5
Divide noodles, choy sum and meatballs among serving bowls. Ladle over the soup. Top with the beansprouts and egg.