![]() Udon – Udon is a thick Japanese wheat noodle with a very springy texture that’s ideally suited for making cold sesame noodles.Oyster sauce – Oyster sauce adds contrasting savory and sweet tastes to the sesame noodle topping along with loads of umami.Other types of chili paste such as sambal oelek or sriracha can be substituted, but I like using Doubanjiang for this recipe because the fermented beans add a ton of umami and flavor. It’s where the topping gets its heat from, and if you’re into spicy foods, you can cut the amount of Doubanjiang back to suit your tastes. Doubanjiang – Doubanjiang is a Chinese chili paste made from fermented fava beans and chili peppers.You can learn more about the different types of miso here, but I’ve used yellow miso for this. Miso – Miso is a Japanese seasoning made from fermented soybeans and koji.You can avoid this issue by stir-frying lean ground beef with sesame oil, which will impart flavor without solidifying. That’s because ground pork has a ton of fat, which solidifies when chilled, giving the soup a gritty texture. Ground beef – I use ground pork for my hot Tantanmen recipe, but for the chilled version, I prefer using lean ground beef.I love the fragrance it adds to Tantanmen, but if you’re not into it, you can reduce the amount or exclude it. Sichuan pepper – Sichuan pepper isn’t related to black pepper or chili peppers, but the small red berries have a strong citrusy aroma and contain a compound that leaves a tingling sensation on your tongue.You can also add some minced scallion stems or onions to the mixture if you like. Aromatics – A mixture of grated garlic and ginger provides the oomph behind the spicy Tantanmen topping.Because it’s unrefined, it has a relatively low smoke point (similar to olive oil), so you need to be careful not to have the heat up too high, or it will burn. ![]()
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