Vegan friendly Sichuan Dan Dan Noodles by Ken Hom
What You Will Need
Ingredients
- 225g (8oz) whole wheat noodles
- 110g courgette, finely chopped
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp groundnut or vegetable oil
- 1 tbsp peanut butter
- 1 tbsp sugar
- 450ml (16 fl oz) vegetarian stock
- 1 tbsp garlic, finely chopped
- 2 tsp fresh ginger, finely chopped
Made with
Lee Kum Kee products
How to make it
Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger 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. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.
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