Authentic Vegan Dan Dan Noodles
Ingredients
- 125g thin chinese wheat noodles
- 35g tempeh, finely diced
- 2 tbs oil
- 2 dried shiitake mushroom, soaked, stems removed, finely diced
- 0.25 tsp roasted and ground sichuan pepper
- 0.5 tbs tianjin preserved vegetable
- 1 tbs light soy
- 1 tbs chopped dried red chillies
- 1 choy sum optional
- sauce—
- 0.25 tsp roasted and ground sichuan pepper
- 1 tbs chinese sesame paste
- 1.5 tbs light soy
- 1 tsp dark soy
- 2 tbs chilli oil
- *125g thin Chinese wheat noodles
- *35g Tempeh, finely diced
- *2 tbs oil
- *2 dried shiitake mushroom, soaked, stems removed, finely diced
- *0.25 tsp roasted and ground Sichuan pepper
- *0.5 tbs Tianjin preserved vegetable
- *1 tbs light soy
- *1 tbs chopped dried red chillies
- *1 choy sum OPTIONAL
- —SAUCE—
- *0.25 tsp roasted and ground Sichuan pepper
- *1 tbs Chinese sesame paste
- *1.5 tbs light soy
- *1 tsp dark soy
- *2 tbs chilli oil
Preparation
Notes:
I have read that sesame paste is a non-traditional addition most often found in Westernised versions of Dan Dan noodles. The recipe I've adapted is from a Sichuan based chef and it includes Chinese sesame paste so I have opted to include it.
Tianjin vegetable is a a type of fermented Chinese cabbage. It is the bomb. The flavour is absurdly punchy and savoury. You can find it at most Asian grocers. Ya Cai is an alternative. If neither are available simply leave out.
In a hot wok, add oil, chillies & Sichuan pepper. Stir fry 1 min. Add tempeh, shiitake, Tianjin vegetable, turn heat to high, add soy sauce - stir fry for 2 min. Set aside.
Combine sauce ingredients in a serving bowl. Boil noodles according to packet instructions adding in choy sum for final minute of cooking. Once done add noodles to serving bowl. Top with tempeh shiitake mince. Place blanched choy sum on the side. Mix well with chopsticks
