What Is Tan Tan Udon?

Tan Tan Udon is a refreshing twist on the Japanese noodle dish Tantanmen. Instead of ramen noodles, this version uses thick, chewy udon served in a creamy chilled sesame broth and topped with spicy nikumiso (seasoned ground pork). It’s rich, nutty, slightly spicy, and perfect for hot summer days when you want something satisfying without a steaming bowl of soup.

This tan tan udon recipe is easy enough for a weeknight dinner but flavorful enough to feel like something you’d order at your favorite Japanese noodle shop.

Tantanmen vs. Dan Dan Noodles

Although the names sound similar, Tantanmen and Dan Dan Noodles aren’t exactly the same dish. Dan Dan Noodles originated in Sichuan, China, where street vendors carried their ingredients using a shoulder pole called a “dan dan.” Traditionally, the dish features wheat noodles with a spicy sauce, preserved vegetables, and seasoned ground meat.

When the dish made its way to Japan, it evolved into Tantanmen (担々麺). The Japanese word “men” simply means noodles, while “Tantan” comes from the original Chinese name. Japanese Tantanmen is typically served with a rich sesame broth, making it creamier and milder than its Sichuan counterpart. Tan Tan Udon follows the same idea but swaps ramen for thick udon noodles.

What Is Tan Tan Flavor?

If you’ve ever wondered what is tan tan flavor, it’s the combination of creamy sesame, savory ground meat, fragrant garlic and ginger, spicy chili bean paste, and a touch of sweetness. Japanese-style tan tan dishes focus on balancing richness with gentle heat rather than overwhelming spice.

This cold udon noodle recipe delivers those signature flavors in a refreshing summer dish. The chilled sesame broth coats every strand of chewy udon, while the warm nikumiso adds plenty of savory depth.

Ingredients

Nikumiso (Spicy Ground Pork)

Ground pork: 2.5 oz (about 70 g)
Onion (finely chopped): 3 tbsp
Garlic (grated): ½ tsp
Ginger (grated): ½ tsp
Doubanjiang (chili bean paste): 1 tsp
Tianmianjiang (sweet bean paste): 2 tsp
Sake: 1 tsp
Sesame oil: 2 tsp

Sesame Broth

Soy milk: ¾ cup
Sesame paste: 3 tbsp
Soy sauce: 1 tbsp
Vinegar: 1 tsp
Sugar: 2 tsp
Chicken bouillon powder: 1 tsp
Chili oil: 1 tsp (adjust to taste)

For Serving

Frozen or fresh udon noodles: 1 serving
Chopped green onion: 1 tbsp
Chili threads: As desired

Instructions

In a bowl, whisk together the soy milk, sesame paste, soy sauce, vinegar, sugar, chicken bouillon powder, and chili oil until smooth. Refrigerate while you prepare the remaining ingredients.
Heat the sesame oil in a frying pan over medium heat. Add the garlic, ginger, doubanjiang, and tianmianjiang, and cook for about 30 seconds until fragrant.
Add the chopped onion and cook until slightly softened.
Add the ground pork and stir until it is evenly coated with the seasonings.
Pour in the sake and cook for 2–3 minutes, allowing the alcohol to evaporate. Remove from the heat and let the nikumiso cool.
Cook the udon noodles according to the package directions. Drain and rinse thoroughly under cold running water, then drain well.
Pour the chilled sesame broth into a serving bowl. Add the chilled udon noodles, then top with the nikumiso, chopped green onion, and chili threads. Serve immediately.