Spicy vegan dan dan noodles

Name: Spicy vegan dan dan noodles
Prep time: 30 min
Total time: 30 min
Yield: Serves 2-3
Ingredients: 1 tbsp sesame oil, plus extra if needed; 125g mushrooms (we used shiitake), finely chopped; 200g plant-based mince (see tip); 200g ramen noodles (or whichever noodles you prefer); 2 garlic cloves; Thumb-size piece fresh ginger; 1 tsp chinese five-spice powder; 3 spring onions, sliced; Chilli oil for drizzling; 2 tbsp sesame seeds; For the sauce…; 2 tbsp tahini; 2 tbsp soy sauce; 1 tbsp rice vinegar or balsamic vinegar; 1 tbsp sesame oil; 1 tsp sugar; 1 tsp chilli flakes

Easy
October 2020

Easy
October 2020

Serves 2-3
Hands-on time 30 min

These vegan dan dan noodles are from the new book Speedy BOSH! – a surprisingly easy Chinese recipe with incredible flavour. It may not be much to look at, but it wows the taste buds with its punchy flavours. And the noodles are great at absorbing flavour.

This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).

Vegan recipes

Nutrition: per serving

Calories: 547kcals
Fat: 22.9g (3.6g saturated)
Protein: 17.8g
Carbohydrates: 63.2g (8g sugars)
Fibre: 8.5g
Salt: 3.3g

Nutrition: per serving

Calories: 547kcals
Fat: 22.9g (3.6g saturated)
Protein: 17.8g
Carbohydrates: 63.2g (8g sugars)
Fibre: 8.5g
Salt: 3.3g

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Ingredients

1 tbsp sesame oil, plus extra if needed
125g mushrooms (we used shiitake), finely chopped
200g plant-based mince (see tip)
200g ramen noodles (or whichever noodles you prefer)
2 garlic cloves
Thumb-size piece fresh ginger
1 tsp chinese five-spice powder
3 spring onions, sliced
Chilli oil for drizzling
2 tbsp sesame seeds

For the sauce…

2 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar or balsamic vinegar
1 tbsp sesame oil
1 tsp sugar
1 tsp chilli flakes

Method

Heat the sesame oil in a hot frying pan, then add the mushrooms and mince with a pinch of salt. Fry for about 10 minutes, stirring regularly, until you’re left with a crispy mixture (turn down the heat if you find it sticks to the pan too much).
Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.
Mix all the sauce ingredients in a bowl with 50ml cold water.
Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.
Pour in a third of the sauce and cook for 2 minutes until the mince
is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.
Divide the noodle mixture among 2-3 bowls. Top with the reserved crispy mince, then finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onions.