Wondering what to cook for dinner tonight and not afraid of a little spice? These Dan Dan noodles are super yum and really easy to make.
350g Quorn mince
2tsp Szechuan peppercorns
500ml vegetable stock
3 medium dried red chillis
3 garlic cloves
1 small bunch of spring onions
150g dried egg noddles
2tsp runny honey
2 medium bak choi
75ml vegetable oil
- Pre-heat your oven to warm your bowls. Blah blah blah…
- Heat your stock by bringing to the boil before turning down to keep at a simmer.
- Place a wok on a medium heat and crumble in the dried chillies. Toast for a minute… prepare to cough a lot. Add the vegetable oil & put most of the oil into a bowl to one side.
- Turn the heat up to high and add the Quorn mince. Stir fry for 10 minutes or until crispy.
- In the meanwhile, peel & finely slice the garlic. Trim & chop the spring onions and grind the peppercorns in a pestle & mortar. Cut the time into wedges for later.
- Tip the noodles into the boiling stock and separate them with tongs. Cook according to instructions.
- When the Quorn mince is cooked, add the honey and stir fry for another minute until it’s all covered and sticky. Pop the wok in the oven to keep it warm.
- Cut the bak choi into quarters lengthways and drop them in with the noodles for the last minute of cooking.
- When the noodles & bak choi are cooked, coop out a cupful of the water to keep and then drain in the colander. Tip the noodles, bak choi and cup of water back in the hot pan.
- Add the raw garlic, soy sauce, ground peppercorns and chilli oil until it’s spicy enough for your tasting and give a good mix together. Cover with a lid for a few minutes.
- Take your warmed bowls out of the over and spoon the Quorn mince over the noodles before garnishing with the chopped spring onions and lime.
Give it a whirl and let me know what you think or even better tag my in your pics!