VEGAN DAN DAN NOODLES – CHEZ JORGE
Dan Dan noodles, a Sichuan street food classic. This is a Taiwanese-style take. Numbingly spicy, nutty, and umami, this bowl is everything you wished in a bowl of vegan noodles, and more.
Provided by George L.
Categories Dinner
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2
Number Of Ingredients 17
Steps:
- Prepare the TVP. Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP. Combine with minced mushrooms.
- Cook the Minced "Pork" Topping. In a non-stick pan, heat up vegetable oil on medium-high heat and cook the TVP and mushrooms until most moisture evaporates. Add the garlic, ginger, soy sauce, Shaoxing wine, doubanjiang, and five spice. Cook together, occasionally stirring until golden-brown and crispy — this could take up to 10 minutes. Once crumbly and crispy, remove from the heat and set aside.
- Make the Spicy Sauce. Simply add all ingredients to a bowl and whisk to thoroughly combine. Note for a simplified version of the spicy sauce (as I've showed in recipe video): Heat up 4 tablespoons of neutral oil and pour it over 4 cloves of minced garlic, 2 tablespoons of red chili flakes, 1 tablespoon of sesame seeds, and 1-2 teaspoons of ground Sichuan pepper. Then finish with soy sauce, dark brown sugar, black vinegar, and peanut butter. Stir to combine.
- Prepare Toppings. For my Bok choy, I simply blanched them in lightly-salted boiling water for around 45 seconds. Prepare any additional toppings as desired. Other great toppings are crushed peanuts, thinly chopped scallions (not pictured), etc.
- Assemble the Bowl. Cook the noodles of choice according to package directions. Strain the noodles and reserve the cooking water. For each bowl, first add about 180 grams of noodles. Top the noodles with about 1/4 cup of its cooking water (still warm), followed by 4-5 tablespoons of spicy sauce, a few tablespoons of minced "pork," some Bok choy, crushed roasted peanuts, and any additional toppings. Lightly toss to emulsify. Enjoy immediately.
SPICY VEGAN DAN DAN NOODLES - DELICIOUS. MAGAZINE
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).
Provided by Henry Firth and Ian Theasby
Total Time 30 minutes
Prep Time 30 minutes
Yield Serves 2-3
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 547kcals , FatContent 22.9g (3.6g saturated), ProteinContent 17.8g, CarbohydrateContent 63.2g (8g sugars), FiberContent 8.5g
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