Tan Tan Noodles Recipes

Steps:

• Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
• Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
• To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
• Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
• Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
• In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
• Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
• Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.

Steps:

• Heat sesame oil in a skillet over medium heat; add doubanjiang. Cook and stir shallots, garlic, and ginger until fragrant, about 30 seconds. Add ground pork; cook and stir until browned, about 3 minutes.
• Mix soy sauce, tahini, sake, miso paste, and tianmianjiang into pork mixture until evenly combined. Add chicken stock; bring to a boil. Mix rice vinegar and rayu into pork mixture; add spinach. Simmer soup over low heat for 10 minutes.
• Put noodles in a bowl of hot water to separate; drain. Mix noodles into soup and garnish with green onions and Thai chile peppers.

Steps:

• In a medium saucepan, with heavy bottom, heat the oil over moderate heat. Add the ginger and garlic and cook for about 3 minutes, or until they begin to turn golden brown. Watch carefully so they don't overcook. Add sesame oil, chili oil and the black beans. Cook 1 minute, stirring constantly. Add the green onions and cook 2 minutes. Stir in the chili paste, tamari and stir to create a smooth sauce. Add the peanut butter and tahini, again stirring to create smoth paste. Cook 1 minute, stirring constantly. If you want a really thick sauce, add an additional TBSP of peanut butter and tahini.
• Add the broth slowly and reduce the heat to low. Let the sauce simmer for a min of 15 minutes, as the flavors need to blend, and the broth thicken. Taste for spiciness - add more chili paste and chili oil if you want more heat. Saute ground beef, and when it is cooked through, spoon in some of the tan tan sauce and heat until liquid has been absorbed.
• The sauce can be made 24 hours ahead of time; cover and refridgerate. Just before serving, bring back to temperature, but don't boil.
• To serve: Place cooked noodles into individual serving bowls, top with beef, green onions, cilantro and peanuts. Ladle sauce over top.