NOW 20% OFF ALL TABLEWARE & GLASSWARE: CODE 20OFF | ...

Free Shipping from 99,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 99,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home DanDan Ramen met gehakt, pindas en sesam

Asian Noodle soup Minced meat Peanut Sesame Weeknight Spicy

DanDan Ramen combines the warmth of a spicy broth with seasoned minced beef, crunchy bean sprouts and a generous splash of peanut-sesame paste. The broth is nutty and gently spicy, the vegetables add freshness and bite. This dish is perfect for anyone who wants to impress with minimal fuss. Serve it hot in beautiful soup bowls so everyone at the table will be eager to dig in.

x_ckl_recipe_markerDanDan Ramen met minced beef, peanuts en sesame DanDan Ramen is a flavorful Asian noodle soup with spiced minced beef, fresh bean sprouts, spring onions and a rich peanut-sesame broth. Quick to make and perfect for weeknights or a cozy dinner. How to make DanDan Ramen with minced beef, peanuts and sesame? Main course Asian 4 servings 15 min 35 min

Mix the peanut butter, soy sauce, sesame oil, rice vinegar, chili paste and garlic in a bowl with 100 ml warm water until smooth. Warm water helps the peanut butter dissolve easily without lumps. This is the base of your broth, so make sure everything is well combined before you continue.
Heat a wok or large frying pan over high heat until very hot. Add the sunflower oil and cook the minced beef for 4 to 5 minutes, breaking it up, until crumbly and golden brown. Letting the meat brown properly over high heat creates caramelization that deepens the flavor. Then add the grated ginger, garlic and half of the spring onions and cook for another 2 minutes. Season with an extra splash of soy sauce and the chili flakes.
Pour the chicken stock into a soup pot and bring to a boil over medium-high heat. Stir in the peanut paste and reduce the heat to low. Let the broth simmer gently for 5 minutes so the flavors meld. Taste and adjust with extra soy sauce or rice vinegar if the balance isn't quite right.
Bring a large pot of water to the boil in a separate pan. Cook the ramen noodles for 3 to 4 minutes according to the package instructions. Drain and rinse briefly with cold water to stop the cooking. This keeps the noodles firm and prevents them from sticking together.
Add the pak choi to the simmering broth for the last 2 minutes. The bean sprouts don't need cooking: they go in raw into the bowl for extra crunch and freshness. Raw bean sprouts retain their crisp texture, which provides a nice contrast to the soft noodles.
Divide the noodles between bowls. Ladle the hot peanut-sesame broth generously over them so the noodles are well covered. Top with the spiced minced beef mixture and arrange the pak choi and bean sprouts alongside.
Garnish each bowl with the remaining sliced spring onions, one tablespoon of roasted peanuts and one teaspoon of toasted sesame seeds. Add a few drops of extra sesame oil to taste. Serve immediately, as ramen is best enjoyed piping hot.

Asian Noodle soup Minced meat Peanut Sesame Weeknight Spicy 400 g minced beef 200 g ramen noodles (fresh or dried) 1 liter chicken stock 4 tbsp peanut butter (natural, unsweetened) 3 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp chili paste (or sambal oelek) 3 cloves garlic, finely chopped 2 cm fresh ginger, grated 1 tsp chili flakes 1 tbsp sunflower oil 200 g bean sprouts 2 heads pak choi, cut into pieces 4 spring onions, thinly sliced 60 g roasted peanuts 2 tbsp sesame seeds, toasted Wok or large frying pan Soup pot Pot for noodles Mixing bowl Grater Cutting board Chef's knife Soup bowls Soup bowls soup-bowls Knives knives Chopping Board chopping-board Soup pan stock-pots Cookinglife Bowls Coastal Lines Ocean Beige ø 15 cm - 6 pieces Cookinglife Alessi Bowls All-Time ø 16.5 cm - 4 pieces - Guido Venturini - AGV29/3 Alessi ["bowl"] Cookinglife Soup Bowls / Bowls Rhythm & Lines ø 14 cm - 4 Pieces Cookinglife Kom Cosy & Trendy Bowls Baltic Peach ø 14 cm - 6 pieces Cosy & Trendy Kom Chinese tomato soup foodies-chinese-tomatensoep Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-rundvleesnoedelsoep Spicy Thai basil chicken wok foodies-pittige-thaise-basil-chicken-wok Quick spicy noodles with egg and sesame foodies-snelle-pittige-noodles-met-ei-en-sesam

Recipe

DanDan Ramen met minced beef, peanuts en sesame

DanDan Ramen is a flavorful Asian noodle soup with spiced minced beef, fresh bean sprouts, spring onions and a rich peanut-sesame broth. Quick to make and perfect for weeknights or a cozy dinner.

Course	Main course
Kitchen	Asian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Wok or large frying pan
Soup pot
Pot for noodles
Mixing bowl
Grater
Cutting board
Chef's knife
Soup bowls

Ingredients

400 g minced beef
200 g ramen noodles (fresh or dried)
1 liter chicken stock
4 tbsp peanut butter (natural, unsweetened)
3 tbsp soy sauce
2 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp chili paste (or sambal oelek)
3 cloves garlic, finely chopped
2 cm fresh ginger, grated
1 tsp chili flakes
1 tbsp sunflower oil
200 g bean sprouts
2 heads pak choi, cut into pieces
4 spring onions, thinly sliced
60 g roasted peanuts
2 tbsp sesame seeds, toasted

How to make DanDan Ramen with minced beef, peanuts and sesame?

Mix the peanut butter, soy sauce, sesame oil, rice vinegar, chili paste and garlic in a bowl with 100 ml warm water until smooth. Warm water helps the peanut butter dissolve easily without lumps. This is the base of your broth, so make sure everything is well combined before you continue.
Heat a wok or large frying pan over high heat until very hot. Add the sunflower oil and cook the minced beef for 4 to 5 minutes, breaking it up, until crumbly and golden brown. Letting the meat brown properly over high heat creates caramelization that deepens the flavor. Then add the grated ginger, garlic and half of the spring onions and cook for another 2 minutes. Season with an extra splash of soy sauce and the chili flakes.
Pour the chicken stock into a soup pot and bring to a boil over medium-high heat. Stir in the peanut paste and reduce the heat to low. Let the broth simmer gently for 5 minutes so the flavors meld. Taste and adjust with extra soy sauce or rice vinegar if the balance isn't quite right.
Bring a large pot of water to the boil in a separate pan. Cook the ramen noodles for 3 to 4 minutes according to the package instructions. Drain and rinse briefly with cold water to stop the cooking. This keeps the noodles firm and prevents them from sticking together.
Add the pak choi to the simmering broth for the last 2 minutes. The bean sprouts don't need cooking: they go in raw into the bowl for extra crunch and freshness. Raw bean sprouts retain their crisp texture, which provides a nice contrast to the soft noodles.
Divide the noodles between bowls. Ladle the hot peanut-sesame broth generously over them so the noodles are well covered. Top with the spiced minced beef mixture and arrange the pak choi and bean sprouts alongside.
Garnish each bowl with the remaining sliced spring onions, one tablespoon of roasted peanuts and one teaspoon of toasted sesame seeds. Add a few drops of extra sesame oil to taste. Serve immediately, as ramen is best enjoyed piping hot.

Cooking mode Prevents your screen from going to sleep

The key to a great DanDan Ramen is balance in the broth. Peanut butter gives body and creaminess, rice vinegar adds acidity and sesame oil gives depth. Taste the broth before serving and adjust. If you want more heat, add extra chili flakes or a splash of chili oil. For a rounder flavor, an extra tablespoon of peanut butter works wonders. Really brown the minced beef over high heat for the best result. That browned crust delivers flavor you can't get any other way. A very hot wok makes a difference here.

You can replace the minced beef with sliced chicken breast, tofu or a plant-based minced alternative. Pak choi can be swapped for spinach, broccoli or sugar snaps—use whatever you have on hand. The broth keeps well in the fridge for 2 days, but always cook the noodles fresh because they turn mushy if left too long in the broth. You can toast sesame seeds yourself in a dry frying pan over medium heat in 2 minutes. Stay with them and shake the pan regularly, as they burn fast. They taste much more intense than store-bought toasted seeds.