Dan Dan Noodles

ricebowltales.com

Teresa

200 noodles

400g firm tofu

150g portobello mushrooms

150g green beans

4 slices ginger

1 red chilli

250g pak choi or any green vegetables

1 large bunch of coriander

crushed roasted peanuts or toasted sesame seeds

subheading: For the Dan Dan Sauce:

2 tbsp tahini

2 tbsp Chinese chilli paste in oil (adjust spiciness according to personal preference)

2 tbsp sesame oil

2 tbsp light soy sauce

½ tsp ground Sichuan pepper

½ tsp Chinese five spice powder

¼ tsp Shiitake mushroom seasoning (or 1 tsp organic umami Yondu or Maggi liquid seasoning)

1 tbsp balsamic vinegar

1 tbsp sugar

1 tbsp chilli oil

1 tbsp oil (heat up to pour over the above ingredients to bring out the flavour of the ground five spice & Sichuan pepper)

1 cup noodle water to add in at the end

subheading: For the Stir-fry sauce:

1 tbsp Toban Djan (chilli bean sauce)

1 tbsp vegan Hoi Sin sauce (I used Lee Kum Kee vegan Peking duck sauce)

1 tbsp vegan Oyster sauce

1 tbsp light soy sauce

4 tbsp dark soy sauce

1 tbsp sesame oil

1 tbsp wine

½ tsp five spice powder

¼ tsp shiitake mushroom seasoning (or 1 tsp organic umami Yondu or Maggi liquid seasoning)

1 tsp sugar

Cornstarch slurry : 1 tbsp corn flour mix with 1 tbsp water

Directions at ricebowltales.com

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