Ken Hom’s Vegan Dan Dan Noodles

Serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

Ingredients

1 tablespoon groundnut or vegetable oil
110g courgette, finely chopped
1 tablespoon garlic, finely chopped
2 teaspoons fresh ginger, finely chopped
2 tablespoons Shaoxing rice wine or dry sherry
2 tablespoons Lee Kum Kee chilli garlic sauce
2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
1 tablespoon peanut butter
1 tablespoon Lee Kum Kee Premium dark soy sauce
1 tablespoon sugar
450ml (16 fl oz) vegetarian stock
225g (8oz) whole wheat noodles

Method

Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger (or other vegetables of your choice) and stir-fry for 1 minute.
Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
Cook the noodles in a large pot of boiling water according to the pack instructions.
Once cooked, drain the noodles well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

Healthy vegan recipes: Spicy Sichuan dan dan noodles