Name: Peddler’s noodles
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Serves 4
Cuisine: Chinese
Ingredients: sliced spring onion (scallion), sesame seeds and chilli oil, to serve; 2 teaspoons peanut butter – optional; 1 tablespoon dark soy sauce; 2 spring onions (scallions), chopped; ½ teaspoon white sugar; 1 tablespoon light soy sauce; pinch of white pepper; 4 nests (200 g) dried wheat noodles; 2 cups (500 ml) hot vegetable stock sliced; 2–4 teaspoons chilli oil; 1 cup (80 g) soy mince, prepared; 1 shallot, very finely chopped; 2 tablespoons tahini; 1 teaspoon sesame oil; 1 cm ginger, finely chopped; 4 garlic cloves, finely chopped; 2 teaspoons vegetable oil

Preparation info

Serves
4

Difficulty
Medium
Ready in
55 min

Appears in

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

About

Dan dan mian, or peddler’s noodles, are a favourite in my family, and in many Chinese restaurants. There are many versions of these noodles, but in my opinion the best one is soupy, enriched with buttery sesame paste and speckled with amber flecks of chilli oil. I like to perk mine up with a dollop of peanut butter, which is not traditional but lends the broth a marvellous nutty undertone. Eat piping hot… and slurping is mandatory.