Try this Spicy Tan-Tan Tantanmen recipe, or contribute your own.
Suggest a better description1. Bring a pot of water to boil for the noodles. In the meantime, heat up a sauté pan on medium high heat and add a drizzle of olive oil
2. Sauté the bamboo for a few minutes. Add the corn and sauté for another minute. Then, set aside
3. Mince the rehydrated wild mushrooms and sauté with a pinch of pink salt for 2-3min. Then, set aside
4. Cook the noodles in boiling water to package instructions and loosen the noodles with chopsticks occasionally (if using my handmade noodles from a previous episode, they will cook in 7min)
5. Heat up the veggie stock and kombu in the sauté pan (of in a stock pot if multiplying the recipe)
6. Add the sesame paste, sesame oil, rice vinegar, soy sauce, cane sugar, and 1 tsp chili oil to your serving bowl. Whisk to combine
7. When the broth comes to a boil, remove the kombu. Turn the heat off. When the broth is no longer boiling, add the cashew milk in while whisking
8. Pour the broth into the serving bowl. Strain out the cooked noodles and add to the bowl
9. Top the ramen with the bamboo, corn, wild mushrooms, fresh chopped green onion, Korean dried chili pepper threads, cashew ramen egg, and 1 tbsp chili oil
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Serving Size: 1 Serving (628g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 147 | ||
Calories from Fat: 47 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.2g | 7 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 1893mg | 65 % | |
Potassium 632.1mg | 17 % | |
Total Carbohydrate 24.1g | 7 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 21.2g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 147
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