Spicy Dan Dan Noodles
Spicy Dan Dan noodles, a classic Chinese recipe with incredible flavour. It may not be much to look at, but this dish wows the taste buds with its ginger, garlic and 5 spice. The noodles, meanwhile, are great at absorbing flavour and super speedy. Trust us, you'll love this recipe.
Servings
Ingredients
For the noodles
<item-todo-done>1 tbsp toasted sesame oil - plus extra if needed<item-todo-done><item-todo-done>1 tsp Chinese 5 spice<item-todo-done><item-todo-done> thumb-sized piece of ginger<item-todo-done><item-todo-done>125g mushrooms - we used shiitake<item-todo-done><item-todo-done>200g plant-based mince<item-todo-done><item-todo-done>200g ramen noodles - or whichever noodles you prefer<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>2 garlic cloves<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the sauce
<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 - or balsamic vinegar<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tsp chilli flakes<item-todo-done><item-todo-done>50ml water<item-todo-done>
To serve
<item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done> chilli oil for drizzling<item-todo-done>
Ingredients
For the noodles
<item-todo-done>2 tbsp toasted sesame oil - plus extra if needed<item-todo-done><item-todo-done>2 tsp Chinese 5 spice<item-todo-done><item-todo-done> thumb-sized piece of ginger<item-todo-done><item-todo-done>250g mushrooms - we used shiitake<item-todo-done><item-todo-done>400g plant-based mince<item-todo-done><item-todo-done>400g ramen noodles - or whichever noodles you prefer<item-todo-done><item-todo-done>6 spring onions<item-todo-done><item-todo-done>4 garlic cloves<item-todo-done><item-todo-done> salt to taste<item-todo-done>
For the sauce
<item-todo-done>4 tbsp tahini<item-todo-done><item-todo-done>4 tbsp soy sauce<item-todo-done><item-todo-done>2 tbsp rice vinegar - or balsamic vinegar<item-todo-done><item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>2 tsp sugar<item-todo-done><item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>100ml water<item-todo-done>
To serve
<item-todo-done>4 tbsp sesame seeds<item-todo-done><item-todo-done> chilli oil for drizzling<item-todo-done>
Before you start
Large saucepan of salted water on a high heat l Frying pan on a high heat l Microplane or fine grater
Start with the mince
- Heat the sesame oil in the hot frying pan
- Finely chop the mushrooms and add them to the pan with pinch of salt
- Add the mince to the pan and fry for about 10 minutes, stirring regularly, until you are left with a crispy mixture (turn down the heat if you find it sticks to the pan too much)
- Slice the spring onions and set aside
Meanwhile, cook the noodles
- Add the noodles to the pan of boiling water and cook according to the packet instructions
- Drain and rinse with cold water
- Make the sauce by mixing together all the sauce ingredients in a bowl
Return to the mince
- Peel the garlic and grate it directly into the pan along with the ginger
- Add the Chinese 5 spice and cook for 1 minute, adding a splash more sesame oil if it 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 while the noodles finish cooking
- 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, sesame seeds and the remaining spring onion