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Donal Skehan
Cheat’s Dan Dan Noodles | DonalSkehan.com
  • real-time-recipes

Cheat’s Dan Dan Noodles

October 15

If you are looking for a dish that’s fast, punchy and a little bit messy this is the one for you!  This is a homemade take on the classic Dan Dan Noodles

  • serves Serves 4
  • time 30 mins

Method

  1. 1. Slice your mushrooms and place a pan over a medium high heat. Add the sesame oil and sliced mushrooms and begin to fry - this will take a few minutes so whilst you’re waiting, trim the broccoli, pak choi and chop the coriander.
  2. 2. Add the Pak choi, turn the mushrooms in the pan, add a splash of water and fry for a further few minutes. Then add the hoisin, Five spice, sesame oil and shaoxing rice wine. Stir to combine and keep warm.
  3. 3. Get a pan of water on to boil to cook the noodles, according to the packet instructions. Just before the noodles are cooked, add in the broccoli.
  4. 4. Now, mix all the ingredients for the sauce together and set aside.
  5. 5. Finely slice the cucumber and spring onions and bash the peanuts in a pestle and mortar.
  6. 6. Drain the noodles and veg
  7. 7. To serve divide the sauce between four bowls. Pile the noodles and broccoli on top of the sauce then add the mushrooms and garnish with the sliced cucumber, coriander and peanuts. Drizzle with chilli crisp oil, if using. To eat, mix everything together and dig in!

Ingredients

about 2 1/2 cups sliced mixed mushrooms 
about 1 cup tenderstem broccoli, chopped into bite-sized pieces
2 heads pak choi, finely sliced
2 tbsp sesame oil
2 tbsp hoisin sauce
Pinch of Chinese five spice
3 tbsp Shaoxing rice wine 
12 oz egg noodles

For the sauce
4 tbsp tahini
1 tbsp smooth peanut butter
4 tbsp light soy sauce
2 tbsp Chinkiang (black rice) vinegar
Splash of water to loosen the sauce, if needed

To serve
1/2 cucumber
3 spring onions
2/3 cup roasted, salted peanuts 
Large handful of coriander, chopped
Chilli crisp oil, optional

250g mixed mushrooms

100g tenderstem broccoli, chopped into bite sized pieces

2 heads pak choi, finely sliced

2 tbsp sesame oil

2 tbsp hoisin sauce

Pinch Chinese 5 spice

3 tbsp shaoxing rice wine

350g egg noodles

For the sauce

4 tbsp tahini

1 tbsp smooth peanut butter

4 tbsp light soy sauce

2 tbsp Chinkiang (black rice) vinegar

Splash of water to add if you need to loosen the sauce

To serve

½ cucumber

3 spring onions

100g roasted, salted peanuts

Large handful of coriander

Chilli crisp oil, optional