Gluten Free Tan Tan Ramen
Tan tan ramen is a Japanese dish that consists of a creamy broth flavoured with a sesame tare and topped with spicy pork and chilli oil. For all of us gluten free folk, ramen noodles are a no go and we have to stick generally to rice noodles and soba noodles. This recipe is a gluten free take on the traditional tan tan ramen. It’s so delicious and satisfying, you’ve got to try it!
-For the pork
- Large knob of ginger, grated (aprox 1tbsp)
- 1tbsp Rice wine vinegar
- 1tbsp Chilli paste (doubanjiang, gochujang, or sambal)
- 2 Cloves of garlic
- 1⁄2tsp Sugar
- 200g Ground pork
– For the broth
- Bones from 1 chicken, or 2 chicken thighs.
- 700ml water
- 3 Cloves of garlic
- 3 Spring onions
- Thumb sized chunk of ginger
- 400ml Non-dairy milk (don’t use one that has a very strong flavour. I recommend soy, coconut, cashew, or gluten free oat milk)
– For the tare
- 1tbsp Tahini
- 1tsp Rice wine vinegar
- 2tsp Gluten free soy sauce
- 1⁄4tsp Sugar
- 1⁄4tsp fish sauce
- Chilli oil
- 2-3 portions of rice noodles
- Grilled greens of choice
- Toasted sesame seeds
- Start by making the broth. Fill a large pot with 700ml of water and to this add the chicken bones, garlic, ginger and spring onions. Place on a hob over high heat until the pot begins to boil. Once the pot is boiling reduce the heat to medium and allow to simmer for an hour and a half.
- Prepare your tare by simply mixing the ingredients together. I suggest adding the liquids to the tahini little by little as otherwise it will be hard to mix into the thick oily tahini. Set aside for later.
- Once there is just 30 minutes remaining on the broth prepare your greens for the top. I like to use grilled broccoli and pak choi but whatever you fancy will do.
- Cook your rice noodles to packet instructions. Once they are done drain, rinse with cold water and set aside.
- Make the sauce for the pork. In a small bowl mix together the chilli paste, rice wine vinegar, garlic, sugar, and ginger.
- Heat a frying pan on a hob over high heat and add a little oil. Add your pork to the pan and allow to brown. Once the pork is browning add the sauce you just made. Allow to cook until the sauce is coating all of the pork and is sticky.
- Remove all of the aromatics and the chicken bones from the broth. Add the milk to it and place back over the heat until it begins to boil.
- Place 2tsp of your tare into the bottom of each bowl. Add your milky broth into the bowl and mix slightly. Place your noodles into each bowl and top with the pork and your greens. Drizzle with chilli oil and sprinkle over some toasted sesame seeds.
About This Recipe
Tan tan ramen is a delicious Japanese ramen dish with creamy broth, sesame tare and spicy pork. It is in fact based on the Chinese noodle dish dan dan main. Both of the dishes incorporate spicy pork and sesame flavours. this dish was created by a chef from Japan who was born in Sichuan in China; probably why it is thought of as the Japanese version of the Chinese dan dan noodles.
Food from China and Japan can often be a bit tricky for people who don’t eat gluten as there is a lot of soy sauce and noodles used in many of the dishes. This recipe makes 2-3 delicious bowls of gluten free tan tan ramen by replacing the noodles with a thick stretchy rice noodle and the soy sauce with a gluten free one.
The traditional dish uses a chilli bean paste called doubanjiang, but if you can’t get a hold of this, I find that gochujang or sambal oelek are reasonable substitutes. You can also use smooth peanut butter instead of tahini if you are in a pinch. When it comes to the milk, the correct one to use is soy milk but to be honest I rarely have this in my fridge, so I like to use coconut or cashew milk.
Question: How can I make this vegan.
- The first thing you will need to alter is the base for the broth. Of course, the milk is already vegan but for the chicken broth portion you should replace it with a broth made from shitake, kombu and vegetables. I recommend using the broth from this recipe by feasting at home – just make sure you use a gluten free miso paste and veggie stock. To replace the meat, you can just use a vegan mince meat or crumbled firm tofu. Omit the fish sauce from the tare.
Question: Can I make the broth ahead of time?
- Absolutely! I actually think this is a great idea. I think I’ll start making my broth in large batches and freezing it, so I have some on hand at all times. Great idea!
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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