Quick Vegan Dan Dan Noodles
with Mushrooms & Asian Greens
Cooking time
10 minutes
Servings
2/4
Calories
570 /serving
Dan dan goes vegan gan! This classic Chinese restaurant noodle dish, usually known for its Sichuan peppers and porky profile, is getting a mellow and meatless makeover. Balance the palate with creamy tahini, stingy ginger and a sesame-based spice blend, plus shots of soy sauce and mirin swirled into the mix. Meanwhile, tender-crisp Asian greens and pre-sliced mushrooms add substance to fresh and springy Shanghai noodles. Only 10 minutes ’til chopstick time.
We will send you:
- 225g Asian greens (yu choy or gai lan)
- 15ml Ginger paste
- 1 Scallion
- 225g Sliced mushrooms
- 30ml Soy sauce (low sodium)
- 225g Fresh Shanghai noodles
- 15ml Mirin
- 30ml Tahini
- 12g Mellow Sesame spices (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)
Contains: Sesame, Soy, Sulphites, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper (S&P)
Total Fat
17 g
Saturated Fat
2 g
Sodium
1670 mg
Total Carb
88 g
Sugars
9 g
Protein
20 g
Fibre
6 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Remove the bottom ½ inch of the gai lan stems; cut crosswise into 1-inch pieces. Thinly slice the scallion crosswise, separating the white bottom and green top.
Boil the noodles & gai lan
Add the noodles to the pot of boiling water; stir gently to separate. Boil, 5 to 7 min., until al dente. In the final 3 min., add the gai lan. Drain and toss with a drizzle of oil to prevent sticking.
Sauté the mushrooms
Meanwhile, in a large pan, heat a drizzle of oil on medium-high. Add the ginger and sauté, 30 sec. to 1 min., until fragrant. Add the mushrooms and sauté, 2 to 4 min., until beginning to brown; season with ½ the spices and S&P.
Make the sauce
Meanwhile, in a small bowl, combine the tahini, mirin, soy sauce, 2 tbsp water (double for 4 portions) and the remaining spices.
Combine the noodles & serve
To the pan of mushrooms, add the noodles and gai lan, the white bottom of the scallion and sauce. Cook, stirring frequently, 1 to 2 min., until coated and combined. Divide the noodles between your bowls. Garnish with the green top of the scallion. Bon appétit!
