bohemianwanderer – This vegetarian haggis dan dan noodle dish serves four people and combines bold Chinese flavors with a plant-based twist. Preparation takes approximately fifteen minutes, while cooking requires around thirty minutes. The recipe balances spicy, nutty sauce with crisp vegetables and savory topping. It is designed to be served immediately while warm.
Begin by preparing the sauce. Place the light tahini, light soy sauce, chilli sediment and oil, and black Chinkiang vinegar into a large heatproof bowl. Mix thoroughly until smooth and well combined. Set the bowl aside while preparing the topping and noodles.
Heat the rapeseed oil in a wide saucepan over medium-high heat. Once hot, add the minced garlic and grated ginger. Cook for two minutes until fragrant, stirring constantly to prevent burning. Crumble the vegetarian haggis into the pan and stir frequently.
Cook the haggis for about eight minutes until it begins to brown in spots. Stir in the five spice powder, then add the dark soy sauce and hoisin sauce. Continue cooking for five more minutes until the mixture appears dry and slightly crisp. Add the shaoxing wine and stir briefly to combine. Remove from the heat and spread the mixture evenly in the pan to cool slightly.
Meanwhile, bring a large pot of water to a boil and cook the dan dan noodles according to the package instructions. Use plenty of water to prevent sticking. One minute before the noodles finish cooking, carefully remove a mugful of the cooking water and reserve it. Add the quartered pak choi to the pot and stir gently.
Allow the pak choi to cook for about thirty seconds until just tender. Remove it from the pot using a straining spoon or fork. Drain the noodles thoroughly once cooked.
Tossing the Noodles and Assembling the Final Dish
Transfer the drained noodles directly into the bowl containing the prepared sauce. Toss thoroughly using tongs or a spaghetti fork to coat evenly. Add the reserved noodle water one tablespoon at a time. Use between six and ten tablespoons to loosen the sauce until it becomes smooth and glossy.
Divide the sauced noodles evenly among four shallow bowls. Spoon the cooled haggis mixture generously over each portion. Arrange the cooked pak choi alongside the noodles. The contrast of textures enhances the overall dish.
Sprinkle the ground roasted peanuts evenly over the bowls. Add the finely sliced spring onions for freshness and color. Serve immediately while the noodles remain warm and the topping retains its texture.
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The finished dish delivers a rich, nutty sauce balanced by spice and acidity. The vegetarian haggis provides a hearty, savory element. Crisp vegetables and peanuts add contrast. This recipe offers a satisfying and flavorful meal suitable for sharing.
