Vegetarian Dan Dan Noodles

300g fresh wheat noodles (or dried/frozen wheat noodles)

The Tofu Topping

300g firm tofu, crumbled

50g preserved mustard greens (suimi yacai), finely chopped

2 garlic cloves, finely chopped

20g fresh ginger, finely chopped

1 tablespoon vegetable oil

1 teaspoon light soy sauce

1 teaspoon dark soy sauce

The Dan Dan Sauce

2 tablespoons crispy chilli oil

1 tablespoon sesame paste (or Chinese sesame paste/tahini)

1 teaspoon sesame oil

2 tablespoons Chinkiang black vinegar

2–3 tablespoons water (or light stock), as needed

To Finish

1 teaspoon toasted green Sichuan peppercorns, lightly crushed

2 spring onions, finely sliced

1 tablespoon chilli oil

2 tablespoons roasted peanuts, roughly chopped (optional)

PREPARATION

1. Dry-toast the green Sichuan peppercorns in a dry pan for 30 seconds until fragrant, then lightly crush them. Finely chop the garlic, ginger and preserved mustard greens.

In a bowl, whisk together the crispy chilli oil, sesame paste, sesame oil and Chinkiang black vinegar. Add a little water if needed to create a smooth, pourable sauce.

COOKING

2. Bring a saucepan of unsalted water to the boil.

3. Heat the vegetable oil in a wok over a high heat.

4. Add the crumbled tofu and cook for 2–3 minutes, allowing excess moisture to evaporate before stirring frequently.

5. Stir in the light soy sauce and dark soy sauce.

6. Add the preserved mustard greens and cook briefly.

7. Stir in the garlic and ginger during the final minute of cooking, just until fragrant, then remove the tofu mixture from the heat.

8. Cook the wheat noodles according to the packet instructions until just tender.

9. Drain the noodles and briefly rinse under room-temperature water to remove excess starch, then drain well.

10. Spoon the Dan Dan sauce into the bottom of each serving bowl and sprinkle over a little of the crushed Sichuan peppercorns.

11. Add the cooked noodles, then spoon the tofu mixture over the top.

12. Finish with the spring onions, a drizzle of chilli oil and the chopped peanuts, if using.

Toss well before eating.

School of Wok Tips

 Toasting the Sichuan peppercorns before crushing them releases their fragrant citrus aroma.

 Cook the tofu first to evaporate excess moisture, giving it a firmer texture that absorbs the seasoning better.

 Add the garlic and ginger towards the end of cooking to preserve their fresh flavour.

 Rinsing the cooked noodles removes excess starch, helping the rich sauce coat every strand evenly.

FAQs

What is preserved mustard green (suimi yacai)?

It's a traditional Sichuan preserved mustard stem that adds a distinctive savoury, salty and slightly fermented flavour to authentic Dan Dan noodles.

Can I use tahini instead of Chinese sesame paste?

Yes. Tahini is a good substitute, although Chinese sesame paste has a deeper, more roasted flavour.

Can I use pork mince instead of tofu?

Absolutely. Traditional Dan Dan noodles are made with minced pork, which can be cooked using the same method in place of the tofu.