AUBERGINE & SESAME DAN-DAN-STYLE NOODLES

Aubergine & sesame dan-dan-style noodles image

Try our spin on dan dan noodles - a street-food classic from the Sichuan province in China - for a vegan dinner packed with aubergine and rich, nutty sesame

Provided by Cassie Best

Categories Dinner

Time 30m

Number Of Ingredients 13

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Ingredients

2 tsp sesame oil
1 small aubergine, cut into 1cm cubes
80g (1 nest) dried wheat noodles
½ tsp Chinese five-spice powder
1 small garlic clove, crushed
pinch of ground Sichuan peppercorns
1 tbsp tahini or Chinese sesame paste
1 tbsp hoisin sauce
1 tbsp light soy sauce
2 tsp black rice vinegar
1-2 tsp crispy chilli oil, to taste
2 spring onions, thinly sliced
2 tsp toasted sesame seeds (we used a mixture of black and white)

Steps:

Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.
Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min. 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1-2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.

Nutrition Facts : Calories 606 calories, Fat 24 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 18 grams sugar, Fiber 17 grams fiber, Protein 19 grams protein, Sodium 4 milligram of sodium