Aubergine & sesame dan-dan-style noodles
Try our spin on dan dan noodles – a street-food classic from the Sichuan province in China – for a vegan dinner packed with aubergine and rich, nutty sesame
- Preparation:
- Cooking:
- Total:
- Serves: 1 person
Ingredients
- 2tsp sesame oil
- 1small aubergine, cut into 1cm cubes
- 80g (1 nest) dried wheat noodles
- ½tsp Chinese five-spice powder
- 1small garlic clove, crushed
- pinch of ground Sichuan peppercorns
- 1tbsp tahini or Chinese sesame paste
- 1tbsp hoisin sauce
- 1tbsp light soy sauce
- 2tsp black rice vinegar
- 1-2 tsp crispy chilli oil, to taste
- 2spring onions, thinly sliced
- 2tsp toasted sesame seeds (we used a mixture of black and white)
Instructions
Step 1
Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.Step 2
Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min. 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1-2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.