Sichuan Vegan Dan Dan Noodles
Dan Dan noodles is a very popular Chinese spicy noodle dish. Here is Ken Hom's recipe that anyone can make at home.
This Spicy Dan Dan Noodles was originally a very popular Sichuan dish but you can find it lots of Chinese restaurants now.
This is Ken Hom's recipe for Lee Kum Kee, one of Hong Kong's most well-known brand of sauces. Not only is this very easy to make, it's hot, spicy umami flavour makes it a very delicious quick meal too. Using some ingredients that are quite easy to find in major supermarkets today, you can whip this up in no time.
Here are some substitutions if you can't find the sauces mentioned, you can use Sriracha instead of chilli garlic sauce, just add a bit of extra garlic if you use this. You can use any chilli oil, including the cult favourite chilli crisp.
In my pantry, I always have dried egg noodles at home and you can use these noodles as an alternative if you can't find the other type. If you can't find any Chinese noodles, you can also use spaghetti, but cooked beyond the al dente stage.
How to make vegan dan dan noodles
Preparation is key to make this quick Chinese noodle dish. Chop your courgette, ginger and garlic and leave aside until you are ready to cook. Rehydrate your dry noodles according to the packet instructions. I prefer the thicker noodles for an extra bite. Divide into portions in individual bowls, ready for the sauce topping.
Gather your sauces together when you are ready to cook. Start with some oil in a hot wok or frying pan. Add the garlic and ginger and stir fry for about 30 seconds until fragrant. Add the courgettes and stir fry for a minute or two. Add the sauces and stir to incorporate all the ingredients. Simmer for a few minutes. Spoon the sauce over the noodles and serve immediately.
Other vegetables you can use as a substitute for courgette are french bean, bak choy, broccoli or even carrots. I like to load up my sauces with lots of vegetables as the difference in texture and flavours adds to the flavours.
Give it a go and let me know if you do.
Here are some other recipe ideas for Chinese New Year
Sichuan Dan Dan Noodles
“This vegetarian version of the popular Sichuan traditional ‘dan-dan noodles’, is meatless and is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It is the sauces that gives this noodle dish its full bite of chillies, garlic and other seasonings without the heaviness. These noodles are usually served after a meal, making a tasty finale. But I think this recipe can be easily a delicious part of any meal or a simple main dish.” – Ken Hom
1 tablespoon groundnut or vegetable oil
110 g courgette (finely chopped)
1 tablespoon garlic (finely chopped)
2 teaspoons fresh ginger (finely chopped)
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons Lee Kum Kee chilli garlic sauce
2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon peanut butter
1 tablespoon Lee Kum Kee Premium dark soy sauce
1 tablespoon sugar
450 ml 16 fl oz vegetarian stock
225 g 8oz whole wheat noodles
Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
Serves 4