BOSH! x GRUBBY DanDan Noodles
- Super simple
- 0:20 m
- 17 ingredients
This dish wows the taste buds with its ginger, garlic and 5 spice. The noodles, meanwhile, are great at absorbing flavour and are super speedy. Trust us, you’ll love this recipe. It’s one of Ian’s all-time faves. Get your BOSH! x GRUBBY DanDan Noodles here.
Serves: 2
Ingredients
For the crispy mince
- 1 tbsp toasted sesame oil - plus extra if needed
- 125g chestnut mushrooms
- 225g smoked tofu
- 3 spring onions
- 1 tsp Chinese 5 spice
For the sauce
- 50ml water
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp chilli flakes
For the noodles
- Salt & pepper to taste
- 100g rice noodles
- 2 garlic cloves
- 1 thumb sized piece of fresh ginger
- 1 carrot
- 1 tsp Chinese 5 spice
To serve
- chilli oil for drizzling - (optional)
- 2 tbsp sesame seeds
Before you start
Large frying pan or wok | Saucepan | Mixing bowl | Sieve
Step 1
Prepare the vegetables and crispy mince
- Finely chop the mushrooms
- Peel and slice the carrot into thin matchsticks
- Pat the smoked tofu dry with kitchen paper
- Heat the sesame oil in the hot frying pan, then add the mushrooms and carrots with pinch of salt
- Finely crumble the smoked tofu into the pan, then fry everything together for about 10 minutes over a high heat, stirring regularly, until you are left with a crispy mixture (turn down the heat if you find it sticks to the pan too much)
- Add the sliced carrots to the pan when you are nearly there and continue frying
- Slice the spring onions and set aside
Ingredients
- 1 tbsp toasted sesame oil - plus extra if needed
- 125g chestnut mushrooms
- 225g smoked tofu
- 3 spring onions
- 1 carrot
Step 2
Meanwhile, cook the noodles and make the sauce
- Add the noodles to a pan of boiling water and cook as per the instructions on the pack
- Drain and rinse with cold water, and keep aside until needed
- Mix together all the sauce ingredients in a bowl (reduce the amount of chilli flakes if you’re not good with spice)
Ingredients
- 50ml water
- 2 tbsp tahini
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 1 tsp chilli flakes
- 100g rice noodles
Step 3
Return to the crispy mince
- Peel the garlic and ginger, and grate them directly into the pan
- Add the Chinese 5 spice
- Cook for 1 minute, adding a splash more oil to the pan if it looks too dry
- Pour in a third of the sauce and cook for 2 minutes until everything is nicely coated and the mince is well-browned
- Remove half the mince mixture and set it aside, and reduce the heat to low while the noodles finish cooking, if needed
- Transfer the cooked noodles to the pan and add most of the spring onion, keeping a handful back for garnish
- Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary
Ingredients
- 1 tsp Chinese 5 spice
- Salt & pepper to taste
- 2 garlic cloves
- 1 thumb sized piece of fresh ginger
- 1 tsp Chinese 5 spice
Step 4
Time to serve
- Divide the noodle mixture between 2 bowls
- Top with the reserved crispy mince
- Finish each portion with a drizzle of chilli oil (optional), sesame seeds and the remaining spring onion slices
Ingredients
- chilli oil for drizzling - (optional)
- 2 tbsp sesame seeds