Japanese-Inspired Chicken Tan Tan Men
with Udon Noodles, Bok Choy, Cabbage & Sriracha
- Soy
- Wheat
- Sesame
- Peanuts
The stars of this Japanese-style soup are the thick, chewy udon noodles that cook right in the broth (only one pot to clean!). It starts with ground beef and garlic seared in the pot, to which you'll add Szechuan paste, Sriracha, peanut butter, and soy sauce. Once you've added the noodles, just ladle it all out and finish with scallions and sesame seeds.
Ingredients
10 ounce
Chopped Chicken Breast
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
4 ounce
Bok Choy and Napa Cabbage
2 tablespoon
Szechuan Paste
(Contains: Sesame, Soy, Wheat)
1 tablespoon
Sesame Seeds
(Contains: Sesame)
6 ounce
Udon Noodles
(Contains: Wheat)
1 unit
Peanut Butter
(Contains: Peanuts)
2 unit
Scallions
1 teaspoon
Sriracha
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Wash and dry produce.
Thinly slice scallions, separating whites from greens.
Heat a large drizzle of oil in a medium pot over medium-high heat. Add scallion whites and bok choy and napa cabbage; cook, stirring occasionally, until veggies are browned and softened, 3-5 minutes. Season with salt and pepper.
Transfer to a plate.
Heat a drizzle of oil in pot used for veggies over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Season with garlic powder, salt, and pepper.
Transfer to a plate.
To pot used for beef, add Szechuan paste, Sriracha, peanut butter, half the soy sauce, 3 cups water, and 1 tsp sugar (5½ cups water and 2 tsp sugar for 4 servings). Bring to a boil, then reduce heat to low; whisk until everything is thoroughly combined. Cook, stirring occasionally, until slightly thickened, 2-4 minutes.
Taste and add as much remaining soy sauce as you like. Taste and season with salt and pepper if desired.
Increase heat under pot with broth to medium-high. Bring to a boil. Once boiling, add noodles to pot, using tongs to break noodles apart. Cook until tender, 1-2 minutes.
Divide broth and noodles between bowls. Top with veggies, beef, scallion greens, and sesame seeds and serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the tasty Szechuan-peanut-Sriracha broth combo, though some found it needed more depth or peanut flavor.
- Ease of prep: Quick and simple to make, with easy cleanup thanks to the one-pot cooking method.
- Suggestions: Consider toasting sesame seeds for extra flavor and adding more Sriracha or peanut butter to taste 🌶️.
- Portions: Some wanted more veggies and a more filling portion; others felt the noodle serving was small.
- Texture: The udon noodles were praised for their chewy, bouncy texture in the warming soup.
