Vegan Dandan Noodles with Braised Mushrooms
Ingredients
Braised mushrooms
- 6-8 Shitake mushrooms
- 3 cups water
- knob of ginger
- 1 clove garlic
- 1 stick cinnamon
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- spring onion
- 1 teaspoon Chinese black vinegar
Tahini sauce
- 2 tablespoons tahini
- 2 teaspoons hoisin sauce
- 2 teaspoons Chinese black vinegar
- 2 cloves garlic
- 1/3 cup water
- 2 tablespoons soy sauce
Noodles and vegetables
- 1 bunch Asian green vegetables
- 200g wheat noodles
- 2 servings udon noodles (alternative)
Condiments
- chilli oil
- spring onions
- toasted sesame seeds
Preparation
Add all braised mushroom ingredients to a pot, bring to a boil, reduce to a simmer for 5 minutes until mushrooms are tender, then remove and slice them.
In a blender, add all tahini sauce ingredients and blend until smooth.
Bring a pot of water to a boil, optionally add a pinch of salt, and cook the vegetables and wheat noodles together until noodles are tender, then drain and place into serving bowls.
Add the sliced mushrooms, tahini sauce, chilli oil, spring onions, and sesame seeds to the noodles, toss everything together, and serve warm.
Tips
This dish may look complicated but it is really straightforward to prepare.
