BOSH! x GRUBBY DanDan Noodles
This dish wows the taste buds with its ginger, garlic and 5 spice. The noodles, meanwhile, are great at absorbing flavour and are super speedy. Trust us, you’ll love this recipe. It’s one of Ian’s all-time faves.
Get your BOSH! x GRUBBY DanDan Noodles here.
Serves
Ingredients
For the crispy mince
<item-todo-done>1 tbsp toasted sesame oil - plus extra if needed<item-todo-done><item-todo-done>125g chestnut mushrooms<item-todo-done><item-todo-done>225g smoked tofu<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>1 tsp Chinese 5 spice<item-todo-done>
For the sauce
<item-todo-done>50ml water<item-todo-done><item-todo-done>2 tbsp tahini<item-todo-done><item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp rice vinegar<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done>
For the noodles
<item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>100g rice noodles<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done>1 thumb sized piece of fresh ginger<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>1 tsp Chinese 5 spice<item-todo-done>
To serve
<item-todo-done> chilli oil for drizzling - (optional)<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done>
Before you start
Large frying pan or wok | Saucepan | Mixing bowl | Sieve
Prepare the vegetables and crispy mince
- Finely chop the mushrooms
- Peel and slice the carrot into thin matchsticks
- Pat the smoked tofu dry with kitchen paper
- Heat the sesame oil in the hot frying pan, then add the mushrooms and carrots with pinch of salt
- Finely crumble the smoked tofu into the pan, then fry everything together for about 10 minutes over a high heat, stirring regularly, until you are left with a crispy mixture (turn down the heat if you find it sticks to the pan too much)
- Add the sliced carrots to the pan when you are nearly there and continue frying
- Slice the spring onions and set aside
Meanwhile, cook the noodles and make the sauce
- Add the noodles to a pan of boiling water and cook as per the instructions on the pack
- Drain and rinse with cold water, and keep aside until needed
- Mix together all the sauce ingredients in a bowl (reduce the amount of chilli flakes if you’re not good with spice)
Return to the crispy mince
- Peel the garlic and ginger, and grate them directly into the pan
- Add the Chinese 5 spice
- Cook for 1 minute, adding a splash more oil to the pan if it looks too dry
- Pour in a third of the sauce and cook for 2 minutes until everything is nicely coated and the mince is well-browned
- Remove half the mince mixture and set it aside, and reduce the heat to low while the noodles finish cooking, if needed
- Transfer the cooked noodles to the pan and add most of the spring onion, keeping a handful back for garnish
- Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary
Time to serve
- Divide the noodle mixture between 2 bowls
- Top with the reserved crispy mince
- Finish each portion with a drizzle of chilli oil (optional), sesame seeds and the remaining spring onion slices