Vegan Dandan Noodles with Tahini Sauce
Ingredients
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
Braised mushrooms
- 6-8 Shiitake 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
Noodle components
- 1 bunch Asian green vegetables
- 200g wheat noodles
- chilli oil
- spring onions
- toasted sesame seeds
Preparation
In a blender, add all tahini sauce ingredients and blend until smooth. Set aside.
For braised mushrooms, add all ingredients to a pot, bring to a boil, then reduce to a simmer for 5 minutes until mushrooms are tender and juicy. Remove the mushrooms and set aside to slice.
Bring a pot of water to a boil, optionally add a pinch of salt, and cook the vegetables together with the wheat noodles until the noodles are tender. Drain and place the noodles into serving bowls.
Add the sliced mushrooms, tahini sauce, chilli oil, spring onions, and sesame seeds to the noodles. Toss and serve warm.
Tips
This recipe is straightforward despite appearing complex.
