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Cold udon noodles in a creamy sesame broth topped with spicy chili oil and beef.
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Cold Sesame Noodles (Hiyashi Tantan Udon)

With thick, springy udon noodles in a rich and nutty chilled sesame broth topped with spicy beef and chili oil, this Hiyashi Tantan Udon, or cold sesame noodles, is a mouthwatering summertime favorite in Japan.
Course Entree
Cuisine Japanese-Chinese
Level Beginner
Main Ingredient Beef, Noodles
Diet Dairy-Free
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 servings
Calories 606kcal
Author Marc Matsumoto

Equipment

Ingredients

Cold Sesame Soup

Spicy Beef Topping

  • 1 tablespoon toasted sesame oil
  • 10 grams garlic (1 large clove, grated)
  • 8 grams ginger (small knob peeled & grated)
  • ½ teaspoon ground Sichuan pepper
  • 2 teaspoons evaporated cane sugar
  • 150 grams ground beef
  • 1 tablespoon miso
  • 1 tablespoon doubanjiang
  • 1 tablespoon oyster sauce

For Serving Udon

  • 2 servings udon noodles
  • 1 scallion (greens thinly chopped)
  • 1 teaspoon toasted sesame seeds
  • Chili oil (to taste)
Grams + US Cups - US Standard

Instructions

  • To make the cold sesame broth, add the 3 tablespoons nerigoma to a bowl and add a few tablespoons of the ½ cup low sodium chicken stock. Stir the mixture until it forms a smooth paste, and then stir in a few more tablespoons of stock. Repeat until the mixture is smooth and pourable
    3 tablespoons nerigoma, ½ cup low sodium chicken stock
    Mixing sesame paste with chicken stock.
  • Add the remaining chicken stock, ½ cup soy milk, and ½ teaspoon salt, and stir until the salt has dissolved. Cover and refrigerate while you prepare the other components.
    ½ cup soy milk, ½ teaspoon salt
    Covering sesame soup with plastic to refrigerate and chill.
  • Bring a pot of water to a boil for the udon noodles.
  • Heat a frying pan over medium-high heat and add the 1 tablespoon toasted sesame oil, 10 grams garlic, and 8 grams ginger. Stir-fry for about a minute until it's very fragrant.
    1 tablespoon toasted sesame oil, 10 grams garlic, 8 grams ginger
    Frying garlic and ginger in a frying pan.
  • Add the ½ teaspoon ground Sichuan pepper and 2 teaspoons evaporated cane sugar and stir for a few seconds to combine.
    ½ teaspoon ground Sichuan pepper, 2 teaspoons evaporated cane sugar
    Ground Sichuan pepper and sugar in a frying pan.
  • Add the 150 grams ground beef and use the side of a spatula to break the meat up into small crumbles.
    150 grams ground beef
    Browning beef in a frying pan.
  • When the beef is cooked, add the 1 tablespoon miso, 1 tablespoon doubanjiang, and 1 tablespoon oyster sauce and stir-fry until the seasonings are evenly distributed. Turn off the heat and set the spicy beef aside while you boil the noodles.
    1 tablespoon miso, 1 tablespoon doubanjiang, 1 tablespoon oyster sauce
    Spicy beef for tantanmen.
  • Boil the 2 servings udon noodles according to the package directions, and when they're done cooking, drain them and chill under cold running water. Dump the noodles into a bowl of ice water to thoroughly chill the udon and then drain thoroughly, removing any remaining chunks of ice.
    2 servings udon noodles
    Chilling boiled udon noodles in ice water.
  • Divide the noodles between two bowls and then pour half of the chilled sesame broth over each bowl.
  • Top each bowl of Tantan Udon with half of the spicy beef, half of the 1 scallion, and sprinkle 1 teaspoon toasted sesame seeds dividing them between the two bowls. Finish the cold sesame noodles with a drizzle of your favorite Chili oil to taste.
    1 scallion, 1 teaspoon toasted sesame seeds, Chili oil

Video

Nutrition

Calories: 606kcal | Carbohydrates: 44g | Protein: 27g | Fat: 38g | Saturated Fat: 9g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 1672mg | Potassium: 558mg | Fiber: 4g | Sugar: 11g | Vitamin A: 333IU | Vitamin C: 9mg | Calcium: 166mg | Iron: 4mg