Spicy Vegetarian Dan Dan Noodles

Number of servings: 2-3

Cooking time: 2 hours

Preparation time: 1 hour

Ingredients

For the homemade noodles:

• 200 g all-purpose flour

• 1 large egg (or 60 ml water for vegan version)

• ½ tsp salt

• 1 tsp sesame oil

For the mushroom “mince”:

• 1 tsp ginger, minced

• 200 g mushrooms (shiitake, oyster, or cremini), finely chopped

• 100 g firm tofu, crumbled

• 2 tbsp light soy sauce

• 1 tbsp dark soy sauce

• 1 tbsp Chinese black vinegar (can be substitute with balsamic vinegar)

• 1 tsp sesame oil

For the broth:

• 2 tbsp smooth peanut butter (can substitute with tahini)

• 1–2 tbsp dark soy sauce

• 1 tbsp chilli oil (adjust to taste)

• 2 tsp black vinegar or rice vinegar

• 1 tsp sugar or maple syrup

• 500 ml vegetable stock

• Salt to taste

For toppings:

• Chopped spring onions

• Blanched greens (bok choy, spinach, or kale)

Method

1. Make the fresh egg noodles

In a large mixing bowl, combine flour and a pinch of salt. Add sesame oil. Beat one whole egg and add it to the flour.

Use your hands to bring the mixture together. If the dough feels too dry, add 1 tablespoon of water. Continue kneading until it forms a firm dough — it should feel dry but hold together.

Wrap in cling film and rest in the fridge for 30 minutes.

Once rested, knead again for 5 minutes until smooth. Cut into smaller pieces using a paring knife. Flatten each piece with a rolling pin, then pass it through the thickest setting of your pasta machine. Fold into thirds and roll again. Continue rolling, adjusting the dial thinner each time, until you can see your hands through the sheet.

Lightly dust with flour, then pass through the spaghetti cutter attachment. Toss immediately with flour to prevent sticking.

2. Prepare the mushroom and tofu mince

Heat oil in a frying pan over medium heat. Add the minced ginger and stir fry for about 2 minutes until fragrant.

Add the finely diced shiitake mushrooms and cook, stirring continuously, until softened and lightly browned.

Add the crumbled firm tofu and continue cooking until excess moisture evaporates.

Season with dark soy sauce, light soy sauce, rice vinegar, and sesame oil. Cook for 10 minutes to allow the flavours to develop, then set aside.

3. Make the quick Dan Dan broth

In a saucepan, heat up the vegetable stock. Stir in peanut butter, soy sauce, chilli oil, black vinegar, and maple syrup. Whisk well and bring to a boil.

4. Assemble the Vegetarian Dan Dan Noodles

Cook noodles until they float. Add the cooked noodles into Season Ramen Bowl. 

Ladle over 3 scoops of the hot broth and mix lightly to coat.

Top with the mushroom and tofu mince. Add blanched bok choy on the side.

Garnish with sliced spring onions and finish with an extra drizzle of chilli oil before serving.

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