LEE KUM KEE

Ken Hom’s Vegan friendly Sichuan Dan Dan Noodles

Serves 4

Ingredients

 225g (8oz) whole wheat noodles
110g courgette, finely chopped
2 tbsp Shaoxing rice wine or dry sherry
1 tbsp groundnut or vegetable oil
1 tbsp peanut butter
1 tbsp sugar
450ml (16 fl oz) vegetarian stock
1 tbsp garlic, finely chopped
2 tsp fresh ginger, finely chopped

Method

1 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.
2 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.
PREP TIME: 15 MINS, COOKING TIME: 15 MINS
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