Spicy Dan Dan Noodles With Walnut Miso & Mushrooms, Tossed In Garlicky Peanut Sesame Sauce
Cooking instructions
Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.
STEP 1
Boil your kettle, then take out a saucepan and two frying pans.
STEP 2
Fill your saucepan with boiling water from your kettle and place over a medium heat. Once the water is bubbling, add the udon noodles to the pan and cook for 5-6 minutes or until tender but al dente.
STEP 3
Place a frying pan over a medium heat and add the peanuts. Dry fry the peanuts for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly crush the peanuts by pressing down on them with a rolling pin or bottom of a heavy pan. Meanwhile, finely slice the spring onions and separate the greens and whites.
STEP 4
Place the same frying pan back over a medium heat and add a drizzle of oil (use sesame oil if you have it, but any oil works well). Once hot, add the spring onion whites, fry for 1 minute to soften a little, then add the miso walnut mushroom mince and cook for 5 minutes or until any excess moisture has reduced and the mince has started to crisp up a little. Remove from the heat, add half of the dan dan sauce and stir through.
STEP 5
Remove the pak choi leaves from the base of the stem using your hands. Place your other frying pan over a medium heat and add a drizzle of oil. Once hot, fry the pak choi until tender, around 5 minutes. Season with a little soy or salt to taste.
STEP 6
To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining sauce. Finish with the spring onion and toasted peanut garnish and serve alongside the pak choi. Enjoy!
What's in your box?
Miso Walnut Mushroom Mince
Udon Noodles
Pak Choi
Dan Dan Sauce
Spring Onions
Peanuts
Ingredients / Allergens
Chestnut mushrooms, oyster mushrooms, pak choi, tofu (water, soya beans*, nigari), walnuts, spring onion, sesame oil, ginger, garlic, chilli, soy sauce, mirin, rice vinegar, peanut butter, udon noodles (wheat flour, sea salt)
For allergens please see ingredients in bold
Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Nutrition information | per person |
---|---|
Calories | 694kcal |
Protein | 35g |
Fat | 27g |
Saturated Fat | 3.6g |
Total Carbs | 87.7g |
Fibre | 14.5g |
Salt | 3g |