BOSH! x GRUBBY DanDan Noodles

Super simple
Super simple
Super simple
Super simple
0:20 m

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.

Start cooking ➞




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

Cost per portion


CO2e per portion

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