Here’s one that the folks from Prima Taste in Hong Kong sent – thanks you! So Tan Tan – what is it? Wikipedia, if you please:
Tantan-men (担担麺). Japanese version of dan dan noodles, a Sichuan specialty. Ramen in a reddish, spicy chilli and sesame soup, usually containing minced pork, garnished with chopped scallion and chili and occasionally topped with the likes of spinach or Bok Choi (chingensai).
This sounds interesting, especially with rice vermicelli. Let’s check it out!
Detail of the side panels (click to enlarge). Unsure whether it contains meat. To prepare, add in sachet contents and fill to line with boiling water. Let steep covered for 3 minutes. Stir and enjoy!
Detail of the lid (click to enlarge).
The vermicelli block.
The soup base sachet.
A light powder.
A liquid sachet.
Has a spicy scent.
A vegetables sachet.
Spring onion and other bits.
Finished (click to enlarge). Added some barbecue pork I minced as well as spring onion. The vermicelli came out just right – 3 minutes did it justice. I used kitchen scissors to make two crosscuts through the noodles mid steeping – makes them more manageable. The broth is a savory and ultra rich foray into Japanese-Chinese fusion – spicy, tasty and a little hit of acrid vinegar. The vegetables that came with it were excellent. This is a very fine vermicelli cup! 5.0 out of 5.0 stars. EAN bar code 4897878170012.
A recipe for tantanmen from Cooking With Dog!