A bowl of Black Sesame Dan Dan Noodles topped with bok choy, bean sprouts, minced meat, crispy garlic chips, and chopped green onions, with a pair of wooden chopsticks resting on top.

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Recipe Highlights

Black sesame tantanmen (dan dan noodles) first won me over at Double Happiness (ダブルハピネス), a Chinese-style restaurant in my hometown of Yokohama. While we look forward to eating their black sesame noodles every time we’re in Japan, this is my take on recreating their signature dish at home.

Here’s why I keep coming back to this recipe:

  • Quick to make, no hours-long simmer required
  • Savory, crunchy, fresh toppings in every bite
  • Serve hot or chilled—up to your preference how to serve this creamy soup
  • So good you’ll want seconds (or thirds!)

If you love Japanese ramen recipes, try my Miso Ramen Recipe, Hiyashi Chuka (Cold Ramen), and Easy Tonkotsu Ramen next!

A bowl of Black Sesame Dan Dan Noodles topped with minced meat, bok choy, bean sprouts, sliced green onions, garlic chips, and sesame seeds, with chopsticks resting on the bowl.

What is Black Sesame Tantanmen?

Tantanmen (dan dan noodles) traces back to China’s Sichuan province, where dandan mian (担担面) is served with a meat sauce seasoned with numbing Sichuan peppercorn.

When the dish made its way to Japan, it was adapted into Tantanmen (担々麺), now a staple style of ramen. The Japanese version tones down the heat with more broth, sesame paste, and mild chili oil.

This version uses black sesame paste, instead of white, for a unique color and flavor.

Ingredients for Black Sesame Tantanmen

Soup

  • Black sesame paste – buy online or make my Black Sesame Paste recipe
  • Unsweetened soy milk
  • Chicken stock
  • Seasonings – rice vinegar, soy sauce, sugar, kosher salt

Meat sauce

Noodles & toppings

  • Ramen noodles – look for medium-thick, wavy noodles
  • Shanghai bok choy
  • Bean sprouts
  • Green onions

Garnishes

Find the printable recipe with measurements below.

Jump to Recipe

How to Make Black Sesame Dan Dan Noodles

  1. Make the soup. Whisk black sesame paste into soy milk until smooth. Warm in a pot with the chicken stock over medium heat. Season with rice vinegar, soy sauce, sugar, and salt. For cold noodles, chill the soup in iced water.
  1. Cook the meat sauce. In a pan or wok, sauté grated garlic and ginger in toasted sesame oil until fragrant. Add the pork, sake, and black pepper. Once the pork is brown, stir in two bean pastes (tianmianjiang and doubanjiang), soy sauce, and sugar.
  1. Prep the toppings. Crush the peanuts and grind the sesame seeds. Julienne the white parts of the green onions and soak them in iced water. Slice the green parts into thin rounds.
  1. Blanch and boil in one pot. Bring a pot of water to a boil. Blanch the bok choy for 2 to 3 minutes. Add the bean sprouts in the last 10 seconds. Remove the vegetables, then cook the noodles in the same pot.
  1. Assemble hot or chilled. For the hot version, pour the soup over the noodles. For the cold version, chill the noodles in iced water first, then add the cold soup. Top with meat sauce, vegetables, and garnishes.
A hand stirs a dark, black sesame soup for Black Sesame Dan Dan Noodles in a stainless steel pot on a stovetop using a blue spatula.
Ground meat for Black Sesame Dan Dan Noodles being sautéed in a black skillet, some portions browned and caramelized, with a blue spatula stirring the mixture.
A hand uses a wooden pestle to grind black sesame seeds in a brown, ridged bowl for Black Sesame Dan Dan Noodles.
Bean sprouts are being blanched in boiling water using a mesh strainer, with leafy greens also visible in the pot for the toppings on Black Sesame Dan Dan Noodles.
A bowl of Black Sesame Dan Dan Noodles topped with minced meat, bok choy, bean sprouts, sliced green onions, garlic chips, and sesame seeds, with chopsticks resting on the bowl.
Namiko Hirasawa Chen

Nami’s Recipe Tips

Keep these tips in mind for the best results every time.

Prep

  • Do your mise en place before you start cooking – Cooking the meat sauce, blanching vegetables, and boiling noodles—all move fast in the same window. Having ingredients and condiments pre-measured, toppings pre-cut, and the soup base pre-mixed avoids scrambling.
  • Soak the white parts of the green onions – Fifteen minutes in iced water draws out the bitterness and keeps them crisp.
  • Blend your own sesame paste – My Black Sesame Paste recipe is ready with a food processor in 10 minutes.
  • Fry the garlic slowly – Follow my recipe and tips on How to Make Garlic Chips. Warm the oil gently in a pan so the slices turn golden. Burnt garlic has a bitter aftertaste.
A food processor bowl filled with thick, smooth black paste, viewed from above. The sharp metal blades in the center are surrounded by the dark mixture—just like when learning how to make black sesame paste (Kuro Neri Goma).
A Weck jar containing golden fried garlic chips.

Soup

  • Dissolve the paste first – I press the sesame paste against the side of the cup with a spatula. It blends into the soy milk without leaving grainy streaks.
  • Taste the soup before salting – Some chicken stocks run saltier than others, so check before adding more, especially when using table salt.
  • Adjust the soup consistency – Add more chicken stock for a thinner soup and increase the seasonings to match. My family likes a creamy soup, so I keep it as written.
A blue spatula stirs a thick, dark gray mixture—perfect for Black Sesame Dan Dan Noodles—in a clear glass measuring cup on a light wooden surface.
A hand stirs a dark, black sesame soup in a stainless steel pot on a stovetop using a blue spatula.

Noodles

  • Rest the ramen noodles – Leave them on a tray for a few hours before cooking. Resting develops the gluten structure for bouncier noodles.
  • Pull the noodles out early – Residual heat will finish cooking the noodles. Drain them 15 to 20 seconds before the package time for the perfect chew.
Hands separating and loosening a bundle of uncooked yellow ramen noodles over a metal tray, preparing them for a flavorful spicy shoyu ramen, with another bundle of noodles resting on the tray.
A mesh strainer holds cooked yellow ramen noodles above a pot of boiling water, with wooden chopsticks resting on the pot’s edge, ready to be transformed into flavorful Black Sesame Dan Dan Noodles.

Make Ahead Tips

  • Chill the soup first – For the cold version, refrigerate it the day before. I chill half and keep the rest hot—I like mine cold, but Mr. JOC prefers his hot.

Storage and Reheating Tips

To store and freeze: Store the soup and toppings in separate airtight containers.

  • The soup keeps for up to 4 days in the refrigerator or up to a month in the freezer—whisk well after thawing since the soy milk may separate.
  • Garlic chips are best kept at room temperature in an airtight container and used within a month. Refrigerating or freezing them will soften the crunch. I recommend adding a Desiccant Packet for extra freshness and crispness.
  • Fresh toppings like green onions and crushed peanuts keep for 3 to 4 days in the fridge and are best added just before serving.

To reheat: Warm the soup in a pot over medium heat. Cook fresh noodles right before serving.

A bowl of Black Sesame Dan Dan Noodles topped with ground meat, bok choy, bean sprouts, sliced garlic, and sesame seeds, with chopsticks resting on top. Nearby are small bowls of garlic chips, green onions, and a white napkin.

Variations

This recipe is flexible—here are a few ways to make this bowl your own.

  • Swap the protein. Ground chicken, turkey, or beef is a flexible stand-in for the pork.
  • Adjust the heat. I mix spicy and non-spicy doubanjiang to match my kids’ tolerance, then top with chili oil to taste. Up the heat by adding Sichuan peppercorn.
Doubanjiang | Easy Japanese Recipes at JustOneCookbook.com
  • Use black tahini. If you can’t get black sesame paste, black tahini, sold on Amazon, is a good substitute, although the flavor isn’t as deep.
  • Make it vegan. Use crumbled firm tofu instead of pork and vegetable stock instead of chicken stock. Check that your doubanjiang has no animal ingredients.

What to Serve with Black Sesame Tantanmen

These noodles are satisfying on their own, but classic sides turn them into a complete ramen shop meal.

  • Gyoza – A classic ramen pairing. Dip the dumplings in sweet chili sauce like they do at Double Happiness.
  • Karaage – Japanese fried chicken adds a crunch that pairs well with the creamy broth.
  • Spicy Edamame – Refreshing, with a bit of a kick, these edamame are a great side for spice lovers.
  • Japanese Cucumber Salad – Cool, crisp cucumbers seasoned in tangy rice vinegar cleanse your palate between bites.
A white plate with golden-brown pan-fried dumplings, made from a classic gyoza recipe, arranged around a small bowl of soy dipping sauce, set on a wooden table.
A white ceramic plate containing spicy edamame.

FAQ

Where can I buy black sesame paste?

Most Japanese and Asian grocery stores carry black sesame paste in a jar. You can also find it on Amazon.

Can I use another kind of milk?

I recommend unsweetened soy milk here. Cow’s milk, almond milk, and oat milk overpower the black sesame. In a pinch, use lightly sweetened soy milk, though the taste will shift.

Is this black sesame tantanmen recipe a black sesame ramen recipe?

Yes —In Japan, kurogoma tantanmen (黒胡麻担々麺) or black sesame dan dan noodles are considered a type of ramen. Sometimes the dish is sold under “black sesame ramen” or “black sesame paste noodles” as well.

I’d love to hear how yours turned out! 💛 Please leave a star rating and comment below to share your experience. Your feedback not only supports Just One Cookbook but also helps other home cooks discover recipes they can trust.

Black Sesame Tantanmen (Dan Dan Noodles)

4.81 from 26 votes
by Namiko Hirasawa Chen
A bowl of Black Sesame Dan Dan Noodles topped with minced meat, bok choy, bean sprouts, sliced green onions, garlic chips, and sesame seeds, with chopsticks resting on the bowl.
This Black Sesame Tantanmen recipe comes together quickly for a comforting weeknight meal filled with rich, black sesame flavor. I'll show you how to build a creamy broth and cook the vegetables and noodles in one pot. Serve it hot or chilled!
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Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes

Ingredients 
 

Servings: 2

For the Soup

For the Meat Sauce

For the Toppings

Instructions

  • Gather all the ingredients.
    Overhead view of various ramen ingredients in bowls, including broth, ground meat, dry noodles, sauces, garlic, peanuts, green onions, and bean sprouts—all arranged neatly on a wooden surface and perfect for creating flavorful Black Sesame Dan Dan Noodles.

To Make the Soup

  • In a measuring cup or bowl, add ½ cup unsweetened soy milk and 1½ Tbsp black sesame paste and mix until smooth.
    Nami's Tip: Press the paste against the side of the cup to help it dissolve.
    Three-panel image: A blue spatula adds dark paste to a glass cup of liquid, stirs it in, and then blends it to create a smooth, dark grey mixture—perfect as a base for Black Sesame Dan Dan Noodles. The process is shown in clear glass measuring cups.
  • Transfer the sesame mixture to a pot and add 2 cups chicken stock/broth. Warm it over medium heat.
    Nami's Tip: Add more chicken stock for a thinner soup—my family likes it creamier.
    Two images: the left shows a liquid being poured from a measuring cup into a pot, preparing for Black Sesame Dan Dan Noodles; the right shows a yellow liquid being poured from a measuring cup into another pot, with two spatulas visible.
  • Add 1 Tbsp rice vinegar (unseasoned), 1 Tbsp soy sauce, and 1 tsp sugar.
    Nami's Tip: Increase the seasoning if you added more chicken stock.
    Three photos show hands adding liquid and granulated ingredients from small bowls into a pot on the stove, preparing the flavorful sauce for Black Sesame Dan Dan Noodles, and stirring everything together with a blue spatula.
  • Stir to dissolve the sugar, then taste the soup. Add up to ½ tsp Diamond Crystal kosher salt if needed. Heat until steaming, then remove from the heat.
    Nami's Tip: Stock saltiness varies by brand, so taste before adding all the salt.
    Left: A hand stirs a black sesame paste in a pot with a blue spatula, preparing the flavorful sauce base for Black Sesame Dan Dan Noodles. Right: A hand holds a small glass bowl of salt above the pot, ready to add it for the perfect seasoning.
  • For hot noodles: Cover the pot to keep warm.
    For cold noodles: Pour the soup into a glass measuring cup. Cool in a bowl of iced water, then refrigerate until ready to serve (keeps up to 24 hours). I chilled half for myself and kept the rest hot for Mr. JOC.
    Left: A Pyrex measuring cup with a greenish liquid up to the 300 ml mark, prepared as part of the Black Sesame Dan Dan Noodles recipe. Right: The same cup sits in a larger bowl filled with ice and water, cooling the liquid before it’s added to the noodles.

To Make the Meat Sauce

  • Grate 1 clove garlic. Peel 1 inch ginger and grate it, measuring 1 tsp ginger with juice.
    Two close-up images show hands using a white ceramic grater to grate ginger, an essential ingredient when preparing flavorful dishes like Black Sesame Dan Dan Noodles. The left image shows the ginger being pressed, while the right shows it being moved in a circular motion.
  • Heat 1 Tbsp toasted sesame oil in a large frying pan over medium heat. Add garlic and ginger and cook, stirring frequently, until fragrant. Watch closely so they don't burn.
    Add 6 oz ground pork, breaking it into small pieces as it cooks.
    Left: Minced garlic being sautéed in oil in a black frying pan with a blue spatula, infusing the base with aromatic flavor for Black Sesame Dan Dan Noodles. Right: Raw ground meat being cooked in the same pan, partially browned, with the spatula nearby.
  • Add 1 tsp sake and ¼ tsp freshly ground black pepper and mix until incorporated.
    Two-panel image: Left, a hand adds liquid from a small bowl to cooking ground meat in a skillet—a key step when preparing Black Sesame Dan Dan Noodles. Right, a hand sprinkles ground black pepper over the partially browned meat.
  • Cook until the meat is no longer pink. Add 2 tsp tianmianjiang (sweet bean sauce), 1 tsp doubanjiang (spicy chili bean paste), 1 tsp soy sauce and 1 tsp sugar. Combine until the meat is evenly coated with the sauce.
    Two images show ground meat cooking in a skillet. The left image shows a hand adding spices, reminiscent of the flavorful seasonings used in Black Sesame Dan Dan Noodles, to the meat. In the right image, the meat is browned and thoroughly mixed with seasonings using a blue spatula.

To Prep the Toppings

  • Grind 1 Tbsp peanuts with a mortar and pestle, or crush them in a plastic bag with a rolling pin.
    Grind 1 Tbsp toasted black sesame seeds, leaving some unground for texture.
    Split image: Left shows peanuts being crushed in a ridged bowl with a wooden pestle. Right shows black sesame seeds being ground in a similar bowl—the perfect preparation for Black Sesame Dan Dan Noodles. Both images focus closely on the hands and ingredients.
  • Cut 1 head Shanghai bok choy lengthwise into quarters.
    Two images show hands slicing fresh bok choy on a wooden cutting board with a knife, preparing the vegetable to add to Black Sesame Dan Dan Noodles. The bok choy is green and white, and the person is carefully cutting it into smaller pieces for this flavorful dish.
  • Cut 4 green onions/scallions crosswise in half to separate the green and white parts. Cut the white parts in half lengthwise, then slice into julienned strips.
    Two close-up images show hands slicing green onions with a large knife on a wooden cutting board, preparing fresh garnishes for Black Sesame Dan Dan Noodles. The left image shows multiple onions being cut; the right image focuses on trimming the root end.
  • Soak in iced water for 15 minutes. Drain and set aside. Cut the green parts into thin rounds.
    Nami's Tip: Soaking removes the bitterness and makes them crisp.
    Left: Thinly sliced green onions soaking in a bowl of ice water—perfect for topping Black Sesame Dan Dan Noodles. Right: Hands chopping green onions with a large knife on a wooden cutting board.

To Blanch and Boil

  • Bring a pot of water to a boil. Add the bok choy and blanch it for 2–3 minutes (depending on its size). Add 2 oz bean sprouts to the same pot and cook for another 10 seconds. Remove both the bok choy and bean sprouts and drain completely.
    Split image: Left, a hand blanches bok choy and bean sprouts in boiling water, preparing fresh toppings for Black Sesame Dan Dan Noodles. Right, the blanched vegetables are drained in a basket over a pot.
  • Cook 12 oz fresh ramen noodles in the same pot according to the package instructions.
    Nami's Tip: Cook the noodles 15–20 seconds less than the package instructs. The residual heat keeps cooking them.
    Hands placing uncooked yellow noodles into a pot for Black Sesame Dan Dan Noodles; second image shows noodles cooking in boiling water with chopsticks stirring.
  • For hot noodles: Serve immediately in a ramen bowl.  
    Left: Cooked yellow noodles for Black Sesame Dan Dan Noodles being drained with a strainer over a pot. Right: Yellow noodles in a bowl being picked up with chopsticks.
  • For cold noodles: Soak the noodles in iced water until chilled and drain well. Transfer them to a large bowl.
    Close-up of yellow noodles being lifted from boiling water with a strainer, then transferred into a bowl of ice water—a crucial step in preparing Black Sesame Dan Dan Noodles.

To Assemble the Tantanmen

  • For hot soup: Pour in the hot black sesame soup.
    Place the bok choy, bean sprouts, and meat sauce on top. Garnish with peanuts, sesame seeds, the green onions (both green and white parts), and garlic chips.
    Drizzle with up to 2 tsp la-yu (Japanese chili oil) per bowl and serve.
    Two side-by-side photos: on the left, broth is being poured over Black Sesame Dan Dan Noodles in a dark bowl; on the right, someone drizzles red sauce over a bowl of noodles with various toppings.
  • For cold soup: Pour in the chilled black sesame soup.
    Place the bok choy, bean sprouts, and meat sauce on top of the noodles. Garnish with peanuts, sesame seeds, green onions (both green and white parts), and garlic chips.
    Drizzle with up to 2 tsp la-yu (Japanese chili oil) per bowl and serve.
    Two images: One shows a hand adding bean sprouts to a bowl of Black Sesame Dan Dan Noodles. The other shows a bowl of ramen topped with ground meat, vegetables, fried garlic, and sauce being poured.

To Store

  • Store the soup and toppings in separate airtight containers. The soup keeps for up to 24 hours in the refrigerator or up to a month in the freezer.
    Garlic chips are best kept at room temperature in an airtight container and used within a week; refrigerating or freezing them will soften the crunch.
    Fresh toppings like green onions and crushed peanuts keep for 3 to 4 days in the fridge and are best added just before serving.

To Reheat

  • Warm the soup in a pot over medium heat, whisking occasionally, until steaming—the soy milk may separate, so whisk well.
    Cook fresh noodles according to the package instructions and assemble as directed.
    For the cold version, no reheating needed—just cook fresh noodles, chill them in iced water, and serve with the cold soup.

Notes

Ingredients
  • Noodles: Fresh tantanmen noodles in package is sold at Japanese grocery stores. For gluten free, you can get GF noodles on Amazon.
  • Black sesame paste: Find 100% pure black sesame paste sold at Japanese grocery stores and on Amazon. You can also make my Black Sesame Paste recipe at home with a 3-cup food processor. Another option is black tahini sold on Amazon, although it’s less flavorful.
  • Doubanjiang: Use the spicy or non-spicy type or the gluten-free kind. You can find the non-spicy type online.
  • Garlic chips: You can make these at home with my Garlic Chips recipe.
  • La-yu: Find it at a Japanese grocery store or make it yourself with my Homemade La-yu recipe.
Variations
  • Adjust the heat. I mix spicy and non-spicy doubanjiang to match my kids’ tolerance, then top with chili oil to taste. Up the heat by adding Sichuan peppercorn.
  • Swap the protein. Ground chicken, turkey, or beef is a flexible stand-in for the pork.
  • Use black tahini. Swap in black tahini, sold on Amazon, though the flavor won’t be as deep.
  • Make it vegan. Use crumbled firm tofu instead of pork and vegetable stock instead of chicken stock. Check that your doubanjiang has no animal ingredients.
  • Make it gluten-free. Use rice noodles, gluten-free soy sauce, and gluten-free doubanjiang. Skip the tianmianjiang and add a pinch of sugar to compensate.

Nutrition

Calories: 788kcal, Carbohydrates: 77g, Protein: 30g, Fat: 39g, Saturated Fat: 9g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Cholesterol: 64mg, Sodium: 1132mg, Potassium: 659mg, Fiber: 5g, Sugar: 6g, Vitamin A: 2631IU, Vitamin C: 36mg, Calcium: 196mg, Iron: 3mg

The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.

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Editor’s Note: This post was originally published on August 8, 2018, and republished with clearer instructions and extra helpful tips on August 2, 2026.