Dan Dan Noodles With Miso Mushrooms, Chilli Garlic Peanut Sauce, Toasted Nuts & Spring Onions

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 a large frying pan. Fill your saucepan with boiling water from your kettle, place over a high heat and bring to the boil for the noodles. 

Crumble the tofu into roughly minced pieces. Dice the chestnut mushrooms into similar small chunks. Slice the pak choi into bite-sized pieces. Finely slice the spring onions, keeping the green and white parts separate. This is all your veg prep done.

STEP 2

Place your frying pan over a medium heat and add the peanuts. Dry fry the peanuts and walnuts (without oil) for 3-4 minutes or until nicely toasted, tossing occasionally so they don't burn. Set aside and roughly chop or crush the peanuts and walnuts by pressing down on them with a rolling pin or bottom of a heavy pan. Wipe the pan clean with kitchen towel.

STEP 3

Place your frying pan back over a medium-high heat and add a drizzle of oil (sesame oil works great, but any oil will do). Once hot, add the white parts of the spring onions and the crumbled tofu, cooking until the tofu starts to get crispy. 

Add the diced chestnut mushrooms and cook until everything is nicely browned. Toss in the sliced pak choi and cook until softened but still crunchy. 

Turn off the heat, then pour over two thirds of the dan dan sauce and mix everything well. Add some of the reserved noodle water until it's all nice and saucy.

NB: For a four person box you may need two frying pans in order to fry the tofu and mushrooms separately to brown off, before combing into one pan with the sauce.

STEP 4

Meanwhile, add the udon noodles to your saucepan of boiling water and cook for 5-6 minutes or until tender but al dente. Once they're ready, reserve a mugful of the starchy noodle water, then drain and rinse the noodles under cold water. Set them aside in a colander to drain while you wait for the mince to finish. 

STEP 5

Boil your kettle again, then set the colander with the rinsed udon noodles over the sink and pour the boiling water over them to heat them up. Drain well. 

STEP 6

To serve up, divide the cooked noodles between serving bowls. Top with the dan dan mince and drizzle over the remaining dan dan sauce. Finish with the spring onion and toasted peanut and walnut garnish. Enjoy!