VEGETARIAN DAN DAN NOODLES RECIPE RECIPES

Steps:

• For chilli oil, heat oil with ginger in a saucepan to 120°C-130°C. Place chilli flakes in a heatproof bowl, then pour hot oil over and leave for 24 hours before using (see note).
• Marinate tofu with light soy sauce, half the Shaoxing and season to taste with salt and pepper (15 minutes). Drain shiitake, reserving soaking water. Squeeze excess water from shiitake and slice off and discard stalks, then finely chop the caps and set aside.
• For dan dan sauce, heat chilli oil in a wok over medium heat. Add ya cai and spring onions, and stir-fry until fragrant (1 minute). Add marinated tofu, shiitake and remaining Shaoxing and stir-fry until fragrant (1-2 minutes). Add remaining sauce ingredients and reserved mushroom water; mix well. Bring to the boil and simmer for 5 minutes.
• Meanwhile, cook noodles according to packet instructions. Drain into a colander and rinse with hot water. Toss with oil to prevent sticking and divide noodles among serving bowls. Spoon over dan dan sauce and top with spring onions and extra chilli oil for chilli lovers.

Steps:

• Cook noodles in 4 quarts rapidly boiling water until tender, for 4 to 5 minutes. Drain in colander, rinse with cold water, and drain again. In bowl, toss noodles with 1 teaspoon sesame oil. Refrigerate.
• Lightly toast sesame seeds in dry skillet. In food processor, place 5 tablespoons seeds, plus ginger, garlic, white scallions, peanut butter, 1/2 cup water, soy sauce, vinegar, sugar, chili paste, pepper and remaining oil. Process until smooth. Sauce should be highly seasoned and pourable. Refrigerate.
• Divide noodles among 4 bowls, and pour sauce over them. Sprinkle scallion greens and remaining sesame seeds on top.