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Spicy Almond Tantan Ramen with Chili Bean Ground Pork

A few months ago, we were browsing Youtube after a long day of noodle experimentation and we stumbled upon some videos of home chefs making noodle dishes from scratch. One particular dish that caught our eye was a homemade Tantanmen, which we’ve both eaten many times in our childhood.

For those who don’t know, Tantanmen is the Japanese version of a Sichuan Dan Dan noodle. Dan Dan noodles are normally dry noodles, but Tantanmen comes in a spicy chili soup and is normally made from a base of sesame paste. 

In an attempt to re-invent this dish, we asked ourselves if we could make a low carb version using ingredients we had in our kitchen.

One of our favorite low-carb snacks is almond butter so we decided to make our own version of Spicy Almond Tantan Ramen with almond butter base, immi low-carb noodles, and chili bean 🌶 ground pork.  

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Spicy Almond Tantan Ramen with Chili Bean Ground Pork

  • Author: Kevin Lee


  1. 1/2 cup of almond butter
  2. Handful of almonds
  3. 2 green onions
  4. 1 piece of ginger
  5. 4 cloves of garlic
  6. Soy sauce
  7. 1/4 lb of ground pork
  8. Dry sake
  9. Avocado oil
  10. Chili bean sauce (we use Lee Kum Kee)
  11. 1/2 quart of chicken bone broth
  12. 2 pieces of bok choy
  13. Chili oil 
  14. Pickled radish
  15. 1 serving of immi ramen noodles


  1. Scoop 1/2 cup of almond butter into a bowl.
  2. Put a small handful of almonds into a plastic bag and use a heavy object to crush them. Bonus points if you use a hammer like we did.
  3. Add the crushed almonds to the almond butter and mix together as well as you can. It’s a workout.
  4. Dice 2 green onions, the ginger, and the garlic. Set aside half of the ginger to be used later.
  5. Fry the green onions, ginger, and garlic with avocado oil on a pan for a few minutes.
  6. Add 200mL of soy sauce to the pan and simmer for 5 minutes. This is your tare.
  7. Strain the tare into another bowl and set aside.
  8. Take another pan and fry the ground pork with avocado oil. Add in a splash of the dry sake, 2 tbsp of soy sauce, and 2 tbsp of chili bean sauce. Stir fry on medium heat until the ground pork is fully cooked.
  9. Put a pot on the stove and boil 1/2 quart of chicken bone broth along with the other half of the ginger you set aside.
  10. While that is boiling, take a small pot and boil the 2 pieces of bok choy. They will cook quickly so remove them after a minute or they’ll get too limp. Nothing sadder than a limp bok choy leaf.
  11. Take out a serving bowl and put 4 tbsp of the mixed almond butter into the bowl.
  12. Pour the ginger chicken bone broth on top of the almond butter and stir together until fully dissolved.
  13. Pour in 1.5 tbsp of your tare and 1 tbsp of chili oil. Add in as much pickled radish as you’d like.
  14. Add in your immi ramen noodles. Feel great about the fact that you can eat delicious noods while staying healthy.
  15. Top with 2 bok choy leaves and the ground pork. 
  16. Enjoy!

Visual Recipe

Food Facts to get Rameducated

  • Almonds are 100% reliant on wild bees and honey bees for crop pollination. Almond growers will even rent bees for pollination which is one of the most costly issues for growers.
  • Sadly honey made from bees who have pollinated almond trees is bitter and can’t be consumed.