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Home DanDan Ramen with minced meat, peanuts and sesame

DanDan Ramen with minced meat, peanuts and sesame

Asian Noodle soup Minced meat Peanut Sesame Weeknight Spicy

DanDan Ramen brings together a warming, spiced broth with seasoned minced beef, crunchy bean sprouts and a generous swirl of peanut-sesame paste. The broth is nutty and gently fiery, while the vegetables add freshness and texture. This dish is perfect for anyone who wants to impress without the fuss. Serve it piping hot in beautiful soup bowls so everyone at the table is instantly excited to dig in.

x_ckl_recipe_markerDanDan Ramen with minced meat, peanuts and sesame DanDan Ramen is a flavourful Asian noodle soup with seasoned minced meat, fresh bean sprouts, spring onion and a rich peanut-sesame broth. Quick to make and perfect for a weeknight dinner or a cosy get-together. How do you make DanDan Ramen with minced meat, peanuts and sesame? Main course Asian 4 servings 15 min 35 min

In a bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, chilli paste and garlic with 100 ml of warm water until smooth. The warm water helps the peanut butter dissolve easily without lumps. This is the base of your broth, so make sure everything is fully combined before moving on.
Heat a wok or large frying pan over high heat until very hot. Add the sunflower oil and fry the minced beef for 4 to 5 minutes, breaking it up until crumbly and golden brown. Getting a good colour on the meat over high heat creates caramelisation that deepens the flavour. Add the grated ginger, garlic and half of the spring onion and fry for another 2 minutes. Season with an extra splash of soy sauce and the chilli flakes.
Pour the chicken stock into a saucepan and bring to the 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 flavours can meld together. Taste and adjust with extra soy sauce or rice vinegar if the balance isn't quite right.
In a separate saucepan, bring a generous amount of water to the boil. Cook the ramen noodles for 3 to 4 minutes according to the packet instructions. Drain and briefly rinse under cold water to stop the cooking process. 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 any cooking — add them raw to the bowls for extra crunch and freshness. Raw bean sprouts keep their crisp texture, which gives a lovely contrast to the tender noodles.
Divide the noodles among the bowls. Ladle the hot peanut-sesame broth generously over the top so the noodles are well submerged. Spoon the seasoned minced meat mixture on top and arrange the pak choi and bean sprouts alongside.
Garnish each bowl with the remaining sliced spring onion, a tablespoon of roasted peanuts and a teaspoon of toasted sesame seeds. Add a few drops of extra sesame oil to taste. Serve immediately — ramen is best enjoyed scorching hot.

Asian Noodle soup Minced meat Peanut Sesame Weeknight Spicy 400 g minced beef 200 g ramen noodles (fresh or dried) 1 litre chicken stock 4 tbsp peanut butter (natural, unsweetened) 3 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar 1 tbsp chilli paste (or sambal oelek) 3 cloves of garlic, finely chopped 2 cm fresh ginger, grated 1 tsp chilli flakes 1 tbsp sunflower oil 200 g bean sprouts 2 heads of pak choi, cut into pieces 4 spring onions, thinly sliced 60 g roasted peanuts 2 tbsp sesame seeds, toasted Wok or large frying pan Saucepan for the broth Saucepan for the noodles Mixing bowl Grater Chopping 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 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-tomato-soup Vietnamese pho bo (beef noodle soup) foodies-vietnamese-pho-bo-beef-noodle-soup Spicy Thai basil chicken wok foodies-spicy-thai-basil-chicken-wok Quick spicy noodles with egg and sesame foodies-quick-spicy-noodles-with-egg-and-sesame

Recipe

DanDan Ramen with minced meat, peanuts and sesame

DanDan Ramen is a flavourful Asian noodle soup with seasoned minced meat, fresh bean sprouts, spring onion and a rich peanut-sesame broth. Quick to make and perfect for a weeknight dinner or a cosy get-together.

Course	Main course
Kitchen	Asian
Servings	4 servings

Preparation time

Preparation time	15 min
Total	35 min

Equipment

Wok or large frying pan
Saucepan for the broth
Saucepan for the noodles
Mixing bowl
Grater
Chopping board
Chef's knife
Soup bowls

Ingredients

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

How do you make DanDan Ramen with minced meat, peanuts and sesame?

In a bowl, whisk together the peanut butter, soy sauce, sesame oil, rice vinegar, chilli paste and garlic with 100 ml of warm water until smooth. The warm water helps the peanut butter dissolve easily without lumps. This is the base of your broth, so make sure everything is fully combined before moving on.
Heat a wok or large frying pan over high heat until very hot. Add the sunflower oil and fry the minced beef for 4 to 5 minutes, breaking it up until crumbly and golden brown. Getting a good colour on the meat over high heat creates caramelisation that deepens the flavour. Add the grated ginger, garlic and half of the spring onion and fry for another 2 minutes. Season with an extra splash of soy sauce and the chilli flakes.
Pour the chicken stock into a saucepan and bring to the 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 flavours can meld together. Taste and adjust with extra soy sauce or rice vinegar if the balance isn't quite right.
In a separate saucepan, bring a generous amount of water to the boil. Cook the ramen noodles for 3 to 4 minutes according to the packet instructions. Drain and briefly rinse under cold water to stop the cooking process. 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 any cooking — add them raw to the bowls for extra crunch and freshness. Raw bean sprouts keep their crisp texture, which gives a lovely contrast to the tender noodles.
Divide the noodles among the bowls. Ladle the hot peanut-sesame broth generously over the top so the noodles are well submerged. Spoon the seasoned minced meat mixture on top and arrange the pak choi and bean sprouts alongside.
Garnish each bowl with the remaining sliced spring onion, a tablespoon of roasted peanuts and a teaspoon of toasted sesame seeds. Add a few drops of extra sesame oil to taste. Serve immediately — ramen is best enjoyed scorching hot.

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The key to a great DanDan Ramen lies in balancing the broth. Peanut butter adds body and creaminess, rice vinegar brings acidity and sesame oil provides depth. Taste the broth before serving and adjust accordingly. For more heat, add extra chilli flakes or a drizzle of chilli oil. For a rounder, milder flavour, an extra tablespoon of peanut butter works wonders. Make sure to really brown the minced meat over high heat for the best result — that golden crust delivers a depth of flavour you simply can't get any other way. A properly hot wok makes all the difference here.

You can swap the minced beef for strips of chicken breast, tofu or a plant-based mince alternative. Pak choi can be replaced with spinach, broccoli or sugar snap peas — whatever you have to hand. The broth keeps well in the fridge for up to 2 days, but always cook the noodles fresh as they turn soggy quickly if left sitting in the broth for too long. You can toast sesame seeds yourself in a dry frying pan over medium heat in just 2 minutes. Stay close and shake the pan regularly, as they burn fast. Toasted this way, they taste far more intense than straight from the packet.

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