Vegan Friendly Sichuan Dan Dan Noodles By Ken Hom
Lee Kum Kee

Vegan Friendly Sichuan Dan Dan Noodles By Ken Hom

Serves 4
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Dan Dan noodles originate from the Sichuan province of China. It usually consists of a spicy sauce, chilli oil, vegetables, and meat, but for this versions, Ken Hom switches out the meat in favour of aubergines for a vegan/veggie friendly twist on a Chinese classic.

Thsi recipe is brought to you by world renowned chef, Ken Hom.

Ingredients

1 Tbsp groundnut or vegetable oil
110g courgette, finely chopped
1 Tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
 2 Tbsp Shaoxing rice wine or dry sherry
1 Tbsp peanut butter
1 Tbsp sugar
450ml vegetable stock
225g dried wholewheat noodles

Method

1 Heat oil in a wok or large frying pan over high heat.
2 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 medium heat.
3 Cook the noodles in a large pot of boiling water according to packet instructions and drain well.
4 Divide the noodles into individual bowls and pour over the vegetable and sauce mixture. Serve at once.
PREP TIME: 15 MINS, COOKING TIME: 15 MINS
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