Spicy vegan dan dan noodles

Spicy vegan dan dan noodles

These vegan dan dan noodles are from the new book Speedy BOSH! – a surprisingly easy Chinese recipe with incredible flavour. It wows the taste buds with its punchy flavours, and the noodles are great at absorbing flavour.

Spicy vegan dan dan noodles

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

  • Serves icon Serves 2-3
  • Time icon 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 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).

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

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
Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

  1. 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).
  2. Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.
  3. Mix all the sauce ingredients in a bowl with 50ml cold water.
  4. 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.
  5. 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.
  6. 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.

Nutrition

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

delicious. tips

  1. Look for Vivera Plant Mince or Clearspring Organic Soya Mince from Tesco, larger supermarkets and health food shops.

Buy ingredients online

Recipe By:

Henry Firth and Ian Theasby

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy dinner ideas

Sichuan beef noodles

“Noodles are my perfect craving at the end of an...

Save recipe icon Save recipe icon Save recipe

20-minute dinners

Tofu with caramel and sichuan pepper

”Tofu has been misunderstood by some as a bland rubbery...

Save recipe icon Save recipe icon Save recipe

Vegan dinners

Marinated tempeh and sesame noodles

Slices of vegan-friendly tempeh make this sesame noodle recipe as...

Subscribe to our magazine

Food stories, skills and tested recipes, straight to your door... Enjoy 5 issues for just £5 with our special introductory offer.

Subscribe

Unleash your inner chef

Looking for inspiration? Receive the latest recipes with our newsletter

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.