Toasted Chilli Tan Tan Ramen

, from Issue #84. May, 2019
Photography by Kate Battersby.
Toasted Chilli Tan Tan Ramen

If you’re time-poor, store-bought dried egg noodles work well too.

Serves: 4


2 whole dried chillies
2 tablespoons neutral oil
1½ tablespoons sesame oil
2 cloves garlic, crushed
½ teaspoon dried chilli flakes
2 tablespoons tomato paste
4 cups water
2 cups vegetable stock
16 brown mushrooms
2 tablespoons rice wine vinegar
3 tablespoons tamari soy sauce
2 tablespoons fish sauce
1 tablespoon mirin
1 teaspoon raw sugar
1 small bunch gai lan, stems halved lengthways
4 eggs
Egg Noodles (see recipe below) or 280-gram packet purchased dried noodles
To serve
2 tablespoons sesame seeds, toasted
togarashi for sprinkling
⅓ cup crispy fried shallots
Egg Noodles
2 cups plain white flour
1 teaspoon each sea salt and baking soda
1 tablespoon water
2 eggs


Toast the chillies in a large saucepan over a medium heat for 2-3 minutes. Add both oils, the garlic, chilli flakes and tomato paste and fry gently for 5 minutes. Add the water, stock and mushrooms and bring to a simmer. Stir in the rice wine vinegar, tamari, fish sauce, mirin and the sugar. Cover and simmer for 10 minutes. Add the gai lan and cook for 2 minutes.

Add the eggs to a saucepan of boiling water and cook for 6 minutes, then remove and place in a bowl of cold water before peeling and slicing in half.

Add the egg noodles to a large saucepan of boiling water and cook for 3-4 minutes. Drain and divide among four deep bowls.

To serve: Reheat the broth then ladle over the noodles. Top with gai lan, eggs, sesame seeds, togarashi and shallots.

Egg Noodles: Place the flour and salt in a large bowl and whisk to combine. In a small bowl, dissolve the baking soda in the water. Crack in eggs and whisk for 30 seconds. Make a well in the centre of the flour and pour in the egg mixture. Use your hands to bring everything together to form a dough; it’s meant to be quite dry, but should hold together with no crumbs still in the bowl. If needed, add a teaspoon of water to help it bind. Keep kneading for 3-4 minutes then cover with a damp tea towel. Set aside for 45 minutes.

Knead the dough again for 5 minutes until smooth. Return the tea towel and rest for 30 minutes. Place the dough on a well-floured bench and divide into two; place one piece back under tea towel until ready to use. Use a rolling pin to flatten the dough to approx 1cm thick. Sprinkle with flour then feed through a pasta roller to 2mm thick. Repeat with the second piece. Sprinkle sheets of dough with flour then slice thinly with a sharp knife. Gently shake noodles to separate then spread out on baking paper and sprinkle with extra flour until ready to use. Serves 4