Vegan Sichuan dan dan noodles

This vegetarian version of the traditional Sichuan dan dan noodles is lighter than the original. Use your imagination with any of your favourite vegetables like courgette or carrots, or even cucumber. It’s the sauce that gives this noodle dish its full bite of chillies, garlic and other seasonings, without the heaviness. These noodles are usually served after a meal, but this recipe can easily be a delicious part of any meal – or a simple main dish.

Serves 4

Prep: 15 minutes
Cook: 15 minutes

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
2 tbsp chilli garlic sauce 
2 tsp chilli oil
1 tbsp peanut butter 
1 tbsp premium dark soy sauce
1 tbsp sugar
450ml vegetarian stock
225g wholewheat noodles 

Heat a wok or large frying pan on high 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 on low.

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.

Source:  Ken Hom Recipe from The