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Healthy vegan recipes: Spicy Sichuan dan dan noodles

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Lucy Robson
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Ken Hom’s Vegan-friendly Sichuan Dan-Dan Noodles

The perfect meat-free, healthy Chinese recipe to try out mid-week, from professional chef and author Ken Hom

Finding inspiration for quick, easy to make mid-week meals that are also (and this is crucial) tasty can be a tricky business, especially if you are vegan or vegetarian, making it all too easy to fall into pattern of having the same quick and healthy dishes on rotation on weekdays. And, while those veg-heavy stir fries and noodles are cheap, effortless, washing up friendly and a great way to reduce food waste (you can literally throw everything you have left over in the fridge), they can be somewhat lacking in the taste department.

That’s where this healthy but delicious Chinese noodle recipe comes in. Sichuan (or Szechuan) cuisine is absolutely having a moment right now, and this meat-free version of the popular Sichuan dish is easy enough to try out at home.

’Dan dan’ noodles are traditionally served up in smaller portions, after a meal - the perfect street food dish, but according to chef Ken Hom, “this recipe can be easily a delicious part of any meal or a simple main dish.”

The recipe below is enough for four main meals and suggests vegetables to use but feel free to use your imagination and add your favourites. Enjoy!

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

  1. 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.  
  2. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
  3. Cook the noodles in a large pot of boiling water according to the pack instructions. 
  4. Once cooked, drain the noodles well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.

View more recipes from Stylist here.

Image: Ken Hom

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Lucy Robson

Lucy Robson is an SEO writer for Stylist.co.uk, who enjoys chasing trends and writing about books, film, TV and other lifestyle and feminist news.

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