Ground Dandan Noodles

Serves 4

1 hr



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


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.