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How to make a Sura Tanmen noodle

By on April 14, 2019

Just like the spicy Tantanmen (Dandan) noodle, Sura (pronounced sue-rah) tanmen is a type of Chinese noodle dish with bold flavors originating from the Sichuan and Hunan provinces of China.

Compared to the usual miso and pork broth based noodles, Sura tanmen soup is rather nutty, slightly sour and spicy but nothing children won’t eat.  Also known as the hot and sour noodle dish, it is usually eaten in springtime.

Here’s how to make a nice bowl of Sura Tanmen.

Ingredients:  (per serving)

1 pack                 noodles
1/3                      carrot cut in thin strips
1-2 pcs               shiitake mushrooms

5 pcs                   shrimps
5-7 pcs               thinly sliced pork belly strips
30-50 gr.           finely chopped scallions

30 gr                  bamboo shoots

1 egg
2 tablespoons        corn starch
3 tablespoons        soy sauce
2-3 tablespoons    Japanese chili oil (Rayu oil)   pronounced ruh-you
500-600 ml           chicken stock
2-3 tablespoons    sake (for cooking)

1 tbsp                       cooking oil

salt, pepper and vinegar to taste

Note:   Pre-cut bamboo shoots are available in packs at most supermarkets in Japan.  Add crushed tofu as desired.

Preparation

  1.  Cut shrimp to about 2 cm and season with salt and sake.  Sprinkle with corn starch and stir fry in oil.
  2.  Add the pork strips.  Season with salt, pepper, sake and a little soy sauce.
  3.  In a casserole, simmer carrots, bamboo shoots and scallions in 600 ml of chicken stock.
  4.  Add 3 tablespoons of soy sauce, 2 tablespoons of sake, and 1/2 teaspoon of salt.
  5.  Mix in stir-fried shrimp and pork.
  6.  Dissolve a bit of corn starch in water and slowly pour it in the soup.
  7.  Beat an egg and add it to the soup.
  8.  In a separate casserole, boil water and cook noodles exactly according to instructions on the pack.  You want your noodles as chewy as possible.
  9.  Put noodles in a bowl.
  10.  Season the soup with 3 tablespoons of vinegar and 2 tablespoons of Rayu oil.  Mix the soup
  11.  Pour the soup over the noodles, garnish with scallions a bit of vinegar and presto!

 

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