Authentic Asian Sauces

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Vegan friendly Sichuan Dan Dan Noodles by Ken Hom

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    15mins

  • Cooking

    15mins

30 minutes Lunar New Year Vegetarian

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

Premium Dark Soy Sauce 150ml

Soy Sauce

Premium Dark Soy Sauce
Chilli Garlic Sauce 190g

Concentrated ingredient sauce

Chilli Garlic Sauce
Chiu Chow Chilli Oil 170g

Concentrated ingredient sauce

Chiu Chow Chilli Oil

How to make it

  1. 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.
  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. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once.