These vegan dan dan noodles use wheat noodles, vegan mince, chili oil, sesame paste, preserved mustard greens, peanuts, and spring onions. They make a quick Sichuan-style dinner for two with a spicy sesame sauce.
Ingredients
- 2 garlic cloves finely chopped
- 10 g (¼ oz) fresh ginger finely chopped
- 300 g (10 ½ oz) fresh alkaline wheat noodles or 200 g (7 oz) dried
- 1 tablespoon canola rapeseed oil
- 100 g (3 ½ oz) vegan mince
- ½ teaspoon Chinese five-spice
- 60 ml (2 fl oz/¼) cup soy sauce
- 2 tablespoons sichuan preserved mustard greens sui mi ya cai, found at most Asian stores)
- 60 ml (2 fl oz/¼ cup) Chili oil
- 1 tablespoon sesame oil
- 2 tablespoons sesame paste
- ¼ teaspoon ground Sichuan peppercorns
- 1 teaspoon toasted white sesame seeds
- 50 g (1¾ oz/⅓ cup) roasted salted peanuts, crushed
- 2 spring onions scallions, sliced
Instructions
- Mix the garlic, ginger and 90 ml (3 fl oz) of water in a bowl, and set aside for about 10 minutes. Strain to remove the garlic and ginger, reserving the water.
- Cook the noodles according to the packet instructions until al dente. Heat a non-stick frying pan over medium heat until hot. Stir-fry the oil and vegan mince for about 3 minutes, breaking up into small pieces with a spatula, until it changes color and is cooked through. Stir in the five-spice and 1 tablespoon of the soy sauce and transfer the mixture to a bowl.
- Return the pan to the heat, add the sichuan preserved mustard greens and stir-fry for about 30 seconds, then transfer to a. separate bowl and set aside.
- Divide the noodles, remaining soy sauce, the garlic-ginger water, chilli oil, sesame oil, sesame paste, sichuan peppercorns and sesame seeds between two serving bowls.
- Divide the vegan mince mixture, preserved mustard greens, crushed peanuts and spring onion between the bowls. Mix everything well before serving.