Ground Dandan Noodles
Serves 4
1 hr
Average
Ingredients:
1 pack unMEAT Ground, thawed
1 tbsp oil
1 pc medium onion, sliced
3 cloves garlic, minced
2 tsp 5 spice powder
½ cup bell peppers (assorted colors), diced
½ cup chives or spring onion, chopped
2-3 bunches bokchoy, blanched and chopped
4-5 pcs rehydrated shiitake mushrooms, sliced
4-5 tsp vegan mayonnaise
4 tsp chili bean oil
200g uncooked eggless flat noodles (like linguini pasta), cooked according to package directions
DANDAN SAUCE
4 tbsp Chinese Sesame Paste
4 tbsp soy sauce
4 tbsp Chinese vinegar
3 pcs minced garlic
4 tbsp minced chives
1 tbsp corn syrup
1 tsp chili bean oil
How To:
1.Mix the sauce together by whisking in a clean bowl. Mix or whisk until it is lump free. The sesame paste will be a little bit hard to break up. Let this chill in the refrigerator for at least 30 minutes.
2.In a saute pan, heat oil. Saute onion, garlic and 5 spice powder for 2-3 minutes. Add the unMEAT Ground and toss. Add the bell peppers and about 2 tbsp of chives. Cook for 1-2 minutes. Set aside.
3.Assemble the dish by first placing 3- 4 tbsp of sauce at the bottom of the bowl. Place about 100g cooked noodles on top of the sauce. Top with the cooked unMEAT 5 Spice Ground, 2-3 tbsp blanched bok choy, 1 tbsp sliced shiitake mushrooms, 1 tbsp chives, 1 tsp vegan mayonnaise and ½ tsp chili bean oil.
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