This one is for all of you noodle lovers!
After watching Poh make it this on Masterchef Australia, I felt inspired to make my own too!
So here is my version of it! The tahini sauce adds such an unique creaminess and depth of flavour. These noodles were definitely juicy, and delicious! I hope you give this a go!
VEGAN DAN DAN NOODLES
August 2, 2020
Category
Asian
Breakfast
Lunch/Dinner
Meal type
Recipe type
Savoury
Persons
2
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Ingredients
- CHINESE BRAISED MUSHROOMS:
- ✅ 6-8 Shitake mushrooms
- ✅Chinese Braising stock: 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
- TAHINI SAUCE:
- ✅2 tablespoons tahini
- ✅ 2 teaspoon hoisin sauce (I found a vegan one at my local supermarket)
- ✅2 tsp Chinese black vinegar
- ✅2 cloves garlic
- ✅1/3 cup water
- ✅2 tablespoons soy sauce
- ✅ 1 bunch Asian green vegetables
- ✅ 200g wheat noodles
- ✅ Other condiments: chilli oil, spring onions, toasted sesame seeds
Instructions
- 1. Make the BRAISED MUSHROOMS: add in all ingredients and bring to a boil, then reduce to a simmer for 5 mins until mushrooms are tender & juicy. Remove the mushrooms and set aside to slice.
- 2. Make the TAHINI SAUCE: in a blender, add all ingredients and blend until smooth. Set aside.
- 3. Cook the noodles & vegetables: bring a pot of water to a boil, (optional add a pinch of salt) and cook the vegetables together the wheat noodles until noodles are tender. Drain and pop the noodles into your serving bowls.
- 4. Assemble: add the mushroom, tahini sauce, chilli oil, spring onions & sesame seeds onto the noodles. Toss and serve warm!
