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Donal Skehan
Lighter Dan Dan Noodles | DonalSkehan.com
  • light-meals

Lighter Dan Dan Noodles

January 14

This is a super-light version of the classic Sichuan street food dish that usually uses minced pork.

  • time 20mins
  • serves Serves 4
Method
  1. Toast the Szechuan peppercorns in a dry frying pan for 1 minute, then set aside. Add the oil to the pan and fry the ginger for 1–2 minutes, then add the soya mince and toasted peppercorns. Fry until the mince is crisp and dry.
  2. Blanch the greens in a saucepan of boiling water, then remove from the water with a slotted spoon, leaving the water to cook your noodles with. Add the greens to the mince and toss well, before adding the spring onions, rice wine and 1 tablespoon of the soy sauce.
  3. Cook the noodles in the boiling water for 2–3 minutes, then drain and divide between four bowls. Mix the rest of the soy sauce with the rice wine vinegar and chilli oil. Divide the greens and mince over the noodles, drizzle with the chilli sauce and serve.

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Ingredients

2 tsp Szechuan peppercorns, lightly crushed

2 tbsp sunflower oil

1in piece of ginger, peeled and grated

14oz soya mince

9oz Chinese greens such as pak choi, halved or quartered

4 spring onions, thinly sliced

1 tbsp Shaoxing rice wine

3 tbsp reduced salt soy sauce

14oz ramen noodles

1 tbsp rice wine vinegar

2 tbsp chilli oil

2 tsp Szechuan peppercorns, lightly crushed

2 tbsp sunflower oil

2.5cm piece of ginger, peeled and grated

400g soya mince

250g Chinese greens such as pak choi, halved or quartered

4 spring onions, thinly sliced

1 tbsp Shaoxing rice wine

3 tbsp reduced salt soy sauce

400g ramen noodles

1 tbsp rice wine vinegar

2 tbsp chilli oil

You'll Need

Frying pan

Saucepan

Slotted spoon

4
(1)
photo
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