LEARN HOW TO MAKE THE ULTIMATE VEGAN SPICY TAN TAN RAMEN RECIPE (TANTANMEN)!
LAY HO MA! You could say that this bowl of noodles changed my life and inspired me to publish the first ever vegan ramen cookbook. I absolutely adore the combination of nutty, spicy, salty, and smoky flavours this amazing bowl of ramen noodles offers. If there is one bowl of ramen you need to try – it is definitely this vegan spicy tan tan ramen recipe (also called tantanmen or tantanmein or tan tan noodles). Join me in this episode and learn how to make it! One last thing, that cashew egg has become a bit of a signature recipe. I’ve received an abundant amount of feedback regarding how incredibly real it looks – and well, it actually tastes very real too! Be sure to check the link below to learn how to make your very own vegan ramen egg step by step. Let’s begin.
drizzle of olive oil
1/4 cup canned sliced bamboo
1/4 cup corn
fresh cracked pepper
1/4 cup dried wild mushrooms (rehydrated)
pinch of pink salt
1 bundle of dried ramen noodles (https://youtu.be/vPvLw5kDpm8)
2 cups veggie stock (https://youtu.be/AgvFmD6sz9I)
1 tbsp white sesame paste (Chinese style or tahini)
1 tsp sesame oil
1 tsp rice vinegar
1 tbsp soy sauce
1 tsp cane sugar
1 tsp + 1 tbsp chili oil (https://youtu.be/DUDKIcYltZA)
1/4 cup cashew milk (canned coconut milk will work too!)
1 stick green onion
1 tbsp korean dried chili pepper threads
1 cashew ramen egg (https://youtu.be/VG3Mo2oKILI)
1. 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
FREE E-BOOK + VEGAN RAMEN COOKBOOK HERE:
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Wil Yeung is a wedding and commercial photographer and videographer. He is also the advertorial photographer for insauga.com, contract photographer for the city of Mississauga, and the official Japan Festival Canada photographer. Join me on my channel for episodes on photography, entrepreneur motivation, and to learn to cook with absolute confidence!
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