Another ramen review! This time some Tantanmen ramen. Tantanmen is a noodle dish that originated in China as dandan noodles. It's supposed to be very spicy but that isn't typically part of Japanese cuisine so Japanese versions of this dish tend to be vastly less spicy than the Chinese original.
The texture of these noodles was much like my first review of the tonkatsu ramen, thinner and less chewy. I liked them a lot. They were a nice noodle. The sauce packets were a powder and also an oil packet. The oil packet was supposed to be spicy...it wasn't spicy. I like spicy food a lot. I enjoy a lot of Korean foods that are spicy, including Korean fire noodles. So I was hoping this tantanmen ramen would be spicy but it was just...a hint of spice. Just a hint. The tiniest of hints. I was disappointed with that. The powder packet had little bits of meat in it which left the broth feeling a little chunky. It was nice but still oily.
I padded out the recipe with some bacon, a hardboiled egg and some stir fried veggies (carrots, nappa cabbage, enoki mushrooms, and bean sprouts). This tower of vegetables helped a lot as I (as usual) only ate half of the package.
I would purchase it again but I'm also going to attempt to find a stronger spicy ramen.
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