Explore our recipe app
Subscribe now and get access to exclusive recipes, meal plans, podcasts and more.
Saucy dan-dan-style noodles
Serves 2 - 3
Easy
Prep:
Cook:
Be inspired by the Sichuan dish – the noodles are usually served with pickled mustard greens, but here, a pop of ginger works well
Skip to ingredients
Units:
- ½-1 tbsp Sichuan peppercornstoasted and finely ground using a pestle and mortar
- 2 garlic clovesfinely grated
- 10g gingerfinely grated
- 1 tsp light brown soft sugar
- pinch of ground cinnamon
- 5 tbsp tahini
- 2 tbsp light soy sauce
- 2 tbsp chinkiang black vinegar(available online)
- ½ tbsp crispy chilli oil
- 250g dried wheat or egg noodles
- 250g pak choior choi sum
- salted peanuts, coriander leaves and pickled gingerto serve
Nutrition: Per serving (3)
- kcal529
- fat18g
- saturates3g
- carbs67g
- sugars5g
- fibre10ghigh
- protein19g
- salt2.42g
Method
step 1
Put the peppercorns, garlic, ginger, sugar and cinnamon in a medium bowl, and mix to combine. Stir in the tahini, soy sauce, vinegar and chilli oil. Don’t worry if the mixture is thick at this stage – it will be loosened with water later. Will keep chilled for up to a day.
step 2
Bring 2 litres salted water to the boil and cook the noodles for 3 mins until just tender. Add the pak choi and cook for 2-3 mins more until just wilted. Drain both and set aside, reserving 250-300ml of the water.
step 3
Whisk the reserved water into the sauce, a splash at a time, until glossy and loose – it will thicken as it sits, so don’t worry if it seems thin. Add the noodles and toss well. Serve in bowls topped with the pak choi, peanuts, coriander and pickled ginger.
