Vegan Dan Dan Mian - Spicy Sichuan Noodles
Portionen: 2
Preis pro Portion: 2,25 €
Dan Dan Mian Noodles
- 200 g Chinese wheat noodles
- 1-2 spring onions
- 200 g bok choy
Noodle Sauce
- 8 tbsp sichuan chili oil, see below for a simple recipe
- 2 tbsp soy sauce
- 2 tsp tahini
- 2 tsp sichuan pepper
- 1 tsp sugar
Vegan Minced Meat Topping
- 200 g tofu, more of a soft variety
- 80 g mushrooms
- 2 cloves garlic, pressed or finely chopped
- 3 tbsp soy sauce
- 2 tbsp sesame oil, alternatively vegetable oil
- 1 tbsp rice wine
- 1 tbsp sugar
- 1 tbsp hoisin sauce
For the minced meat topping, crumble the tofu. Finely dice or chop the mushrooms. Mix with the remaining ingredients and let marinate for 10-15 minutes.
For the noodle sauce, grind the sichuan pepper and mix it with the other ingredients. Divide between 2 large bowls. Cut away the woody end from the stalk of the pak choi and halve the individual leaves, depending on their size. Also cut the spring onion into thin rings and set aside.
Fry the tofu and mushroom mixture in a pan over medium to high temperature for a few minutes until most of the liquid has boiled away. Take off the heat.
Cook the noodles in a large pot of water according to the instructions on the packet until al dente. Add the bok choy about 2-3 minutes before the end of the cooking time. Drain everything and collect some of the cooking water.
Add about 4-5 tablespoons of hot cooking water to the sauce in each bowl. Now put the noodles on top. Place the vegan minced meat topping and the pak choi on top and sprinkle with the spring onions.
Mix the hot noodles directly with the sauce and toppings and enjoy.