Vegan Sichuan Dan Dan Noodles
Dan dan noodles are noodles from Sichuan originally served in a savory and spicy sauce, then topped with crispy pork and peanuts. Try this vegan version with courgette!
4 persons
Medium
15 minutes
Ingredients
Based on 4 persons
- 1 Tbsp groundnut or vegetable oil
- 110g courgette
- 1 Tbsp garlic
- 2 tsp fresh ginger
- 2 Tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 2 Tbsp Shaoxing rice wine
- 1 Tbsp peanut butter
- 1 Tbsp sugar
- 450ml vegetable stock
- 225g dried wheat noodles
- Finely chop the courgette, garlic and ginger.
- Heat oil in a wok or large frying pan over high heat. 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.
- Cook the noodles in a large pot of boiling water according to packet instructions and drain well. Divide the noodles into individual bowls and pour over the vegetable and sauce mixture. Serve at once.