Sichuan Dan Dan Noodles
“This vegetarian version of the popular Sichuan traditional ‘dan-dan noodles’, is meatless and is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It is the sauces that gives this noodle dish its full bite of chillies, garlic and other seasonings without the heaviness. These noodles are usually served after a meal, making a tasty finale. But I think this recipe can be easily a delicious part of any meal or a simple main dish.” – Ken Hom
Ingredients
- 1 tablespoon groundnut or vegetable oil
- 110 g courgette finely chopped
- 1 tablespoon garlic finely chopped
- 2 teaspoons fresh ginger finely chopped
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons Lee Kum Kee chilli garlic sauce
- 2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
- 1 tablespoon peanut butter
- 1 tablespoon Lee Kum Kee Premium dark soy sauce
- 1 tablespoon sugar
- 450 ml 16 fl oz vegetarian stock
- 225 g 8oz whole wheat noodles
Instructions
- Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
- Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Garnish with some spring onion slivers. Serve at once.
Notes
Serves 4.