DAN DAN NOODLES

 

INGREDIENTS

1 packet of dried udon, ramen or soba noodles

1 cup TVP, soaked in 2.5 cups beef-style stock 

2.5 cups vegetable stock

500g mushrooms, diced

1 green capsicum, diced

1 shallot, diced

1 TSP black pepper, ground

chilli oil

1/3 cup sesame oil

6 cloves garlic, finely diced

1 TBSP chilli flakes

OR Substitute with store bought chilli oil to save time

hoisin sauce

4 TBS soy sauce

2 TBSP smooth peanut butter

1 TBSP molasses

2 TSP rice vinegar

1 garlic clove, minced

2 TSP sesame oil

1/4 TSP Chinese 5 Spice powder

1 TSP Sichuan peppers, ground

1 TBSP chilli bean paste (Toban Djan) or Sambal Oelek as a substitute

1 TBSP brown sugar

1 TSP of chilli oil

1/3 cup chicken-style stock

4 spring onions (scallions), finely sliced

Asian greens, steamed or pan-fried

INSTRUCTIONS

  1. Cook the noodles according to package directions. Drain and set aside.

  2. To make the chilli oil. Heat a large skillet over medium heat. Add the 1/3 cup sesame oil, the garlic, and chilli flakes. Cook, stirring occasionally for about 5 minutes. Remove from the heat and strain the oil into a heat proof bowl.

  3. Combine all hoisin sauce ingredients in a small bowl and mix well.

  4. In a medium pot, add the stock and 1/2 of the hoisin mixture. Bring to a simmer on medium heat. Turn to a low heat to keep it warm. Reserve the other 1/2 of the hoisin mixture for the TVP seasoning.

  5. In a separate pan, add 2 tablespoons oil and the soaked TVP. Season with a good hit of black pepper and cook until any excess liquid is drained and the TVP has browned slightly. Remove the TVP from the pan and set aside.

  6. In the same pan add 1 tablespoon oil along with the mushrooms, capsicum and shallots, and cook until any liquid evaporates and the mushrooms are golden (6-8 mins). Add the TVP back to the pan with the mushrooms and pour in the reserved hoisin sauce and mix well. Bring the mixture to a simmer and cook until the TVP begins to caramelise.

  7. Ladle the stock / hoisin broth into bowls, then add the noodles and a few spoonfuls TVP and mushroom mixture over the noodles. Top with steamed asian greens, spring onions and chilli oil (or Sriracha if you’re as hooked as we are).