Maze Tantanmen Noodles Recipe
Served hot, full of deep flavour and so colourful, this is a delicious, uplifting dish. A dry noodle dish, mixed first with chopsticks to blend the ingredients.
- 150-200g egg noodles
- 2tsp toasted sesame oil
- 120ml Mizkan Sushi Seasoning
- 120g red cabbage
- 1/2tsp salt
- 2tbsp Mizkan Honteri
- 2tsp soy sauce
- 1tbsp oyster or mushroom sauce(V)
- 1tbsp red/dark miso
- 1tbsp sake
- 1tbsp toasted sesame seeds
- Half a cauliflower (100-150g)
- 200g minced pork or firm tofu(V)
- 3 spring onions (30g)
- 3-4 shitake mushrooms
- 2-3cm ginger
- 2 cloves arlic
- 1tbsp sake
- 1tbsp sunflower oil
- A handful of fresh coriander
- 1tbsp chopped chives
- Chilli powder or oil or Japanese Togarashi
- 1-2 boiled eggs
- Pickles: Shred the red cabbage and salt. Leave for 5-10 mins. Place in a jar & cover with Mizkan sushi seasoning. Leave 15mins. Keeps 1 week in fridge.
- Tantanmen sauce: Grind the sesame seeds with Honteri, soy sauce, Oyster sauce, red miso, sake & miso.
- Cauliflower mince: Grate or chop cauliflower finely. Chop shitake, spring onions, ginger & garlic. Pour sake over pork. If using tofu instead of pork, squeeze out excess water, before breaking it into a mince (no need for sake with tofu). Add oil to a pan, sauté ginger & garlic for 1 min. Add spring onion & Shitake, then cauliflower & pork or tofu. Cook for a few mins to cook pork, reduce heat, pour over tantanmen sauce. Remove from heat.
- Noodles: Cook the noodles in boiling water for a few mins. Check pack for time. Strain & place in a bowl. Drizzle sesame oil over & mix well.
- Serve: Add the cauliflower mince. Finish with toppings & garnishes. Enjoy!
Ingredients
- 150-200g egg noodles
- 2tsp toasted sesame oil
- 120ml Mizkan Sushi Seasoning
- 120g red cabbage
- 1/2tsp salt
- 2tbsp Mizkan Honteri
- 2tsp soy sauce
- 1tbsp oyster or mushroom sauce(V)
- 1tbsp red/dark miso
- 1tbsp sake
- 1tbsp toasted sesame seeds
- Half a cauliflower (100-150g)
- 200g minced pork or firm tofu(V)
- 3 spring onions (30g)
- 3-4 shitake mushrooms
- 2-3cm ginger
- 2 cloves arlic
- 1tbsp sake
- 1tbsp sunflower oil
- A handful of fresh coriander
- 1tbsp chopped chives
- Chilli powder or oil or Japanese Togarashi
- 1-2 boiled eggs
Method
- Pickles: Shred the red cabbage and salt. Leave for 5-10 mins. Place in a jar & cover with Mizkan sushi seasoning. Leave 15mins. Keeps 1 week in fridge.
- Tantanmen sauce: Grind the sesame seeds with Honteri, soy sauce, Oyster sauce, red miso, sake & miso.
- Cauliflower mince: Grate or chop cauliflower finely. Chop shitake, spring onions, ginger & garlic. Pour sake over pork. If using tofu instead of pork, squeeze out excess water, before breaking it into a mince (no need for sake with tofu). Add oil to a pan, sauté ginger & garlic for 1 min. Add spring onion & Shitake, then cauliflower & pork or tofu. Cook for a few mins to cook pork, reduce heat, pour over tantanmen sauce. Remove from heat.
- Noodles: Cook the noodles in boiling water for a few mins. Check pack for time. Strain & place in a bowl. Drizzle sesame oil over & mix well.
- Serve: Add the cauliflower mince. Finish with toppings & garnishes. Enjoy!