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Aubergine & sesame dan-dan-style noodles

Aubergine & sesame dan-dan-style noodles served with chopsticks

Aubergine & sesame dan-dan-style noodles

Name: Aubergine & sesame dan-dan-style noodles
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: Chinese
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)

Cassie Best

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Serves 1

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.4 out of 5.5 ratingsRate

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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

Dairy-free

Egg-free

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal606
fat24g
saturates4g
carbs71g
sugars18g
fibre17g

high
protein19g
salt4g

Method

step 1

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.
step 2

Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min.
step 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.

Recipe from Good Food magazine, January 2022

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A star rating of 4.4 out of 5.5 ratings

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