Tan Tan Men Recipe

Infuse oil

In a small saucepan combine neutral oil, smashed garlic clove, and scallion whites. Heat over medium-low until small bubbles form around the garlic (do not burn). Remove from heat and let sit 3 minutes to infuse.

Strain oil into a heatproof bowl over the crushed red pepper flakes and toasted sesame seeds. Carefully pour hot oil over the flakes to sizzle and bloom their aroma. Stir, season with 1 tsp salt, then cool. Remove and discard solids after 15 minutes (or leave some for texture). Reserve oil at room temperature.

Prepare miso-sesame base

In a small bowl whisk together white miso paste and tahini until smooth. Add soy sauce, mirin, grated ginger, minced garlic, and 1 tsp sesame oil. Mix into a smooth paste. Set aside.

Simmer broth

In a medium pot bring 6 cups chicken stock and 1 cup dashi to a gentle simmer over medium heat. Add crushed sichuan peppercorns and 1 tsp salt. Reduce heat to low and simmer 6 minutes to allow peppercorn aroma to infuse.

Temper the miso-sesame base by adding a ladle of hot broth to the paste and whisking until thin. Stir the tempered paste into the pot with the remaining broth. Taste and adjust seasoning with additional soy sauce or salt if needed. Keep warm on the lowest heat (do not boil once miso is in).

Cook aromatics

Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Add minced garlic and ginger and sauté 20–30 seconds until fragrant.

Add the ground chicken and break it up with a spatula. Cook until it begins to brown, about 4–6 minutes.

Stir in doubanjiang, soy sauce, Shaoxing wine, and sugar. Pour in 2 tablespoons chicken stock (or water) and continue cooking until the liquid mostly evaporates and the chicken is richly flavored, about 2–3 minutes.

If the mixture looks dry or you want a glossy finish, stir together 1 teaspoon cornstarch with 1 teaspoon water and add to the skillet; cook 30–60 seconds until thickened. Remove from heat and keep warm.

Cook noodles

Bring a large pot of water to a rolling boil. Add thin wheat noodles and cook according to package directions (usually 2–4 minutes for fresh; 4–6 minutes for dried) until al dente. Stir once or twice to prevent sticking. Drain and briefly rinse under hot running water to remove excess starch and warm the noodles.

Portion noodles between 3 bowls (about 4 oz noodles per serving). Ladle 2 cups of hot broth into each bowl, making sure to stir the broth pot so the miso-sesame base is evenly distributed.

Top each bowl with an even portion of spicy ground chicken (about 4 oz per bowl). Spoon 1–1.5 tablespoons of house chili oil over the chicken and around the broth. Sprinkle sliced chives and 1 tsp toasted sesame seeds per bowl. Add a pinch of crushed sichuan pepper or white pepper to taste.

Optionally place a halved soft-boiled egg in each bowl. Serve immediately and advise diners of shrimp presence in the kitchen (for allergy notice).