Noodles in a spicy sesame and chilli sauce topped with mince, preserved vegetables and peanuts. A popular street food dish from Sichuan cusine.
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Prep Time 15 minutesmins
Cook Time 10 minutesmins
Course Main
Cuisine Chinese
Servings 4
Ingredients
4portions fresh wheat noodles
Sauce
2tablespoontahini
4teaspoonslight soy sauce
2teaspoonsugar
3tablespoonschilli oilto taste
4clovesgarlicminced
4teaspoonsChinese black vinegar
6tablespoonshot water
Mince Topping
1teaspoonSichuan peppercorns
2tablespoonvegetable oil
250gvegan mince
40gSui Mi Ya Cai
2teaspoonShaoxing wine
2teaspoondark soy sauce
½teaspoonChinese 5 spice
¼teaspoonwhite pepper
½teaspoonsugar
Toppings
Pak Choior other leafy green
4tablespoonsroasted peanutscrushed
4spring onionsthinly sliced
200mlhot vegetable broth
Chilli oilto taste
Instructions
Add all the ingredients for the sauce to a bowl and mix well, set aside.
Prepare all the toppings so they are ready to assemble the dish. Once the noodles and mince are cooked then the dish should be assembled quickly. Steam the pak choi until tender, around 5 minutes. Crush the roasted peanuts and slice the spring onions.
While the noodles are cooking Heat a pan over medium-high heat, once hot add the Sichuan peppercorns to the pan to lightly toast for 30 seconds. Remove them from the pan and grind in a mortar and pestle.
Add the vegetable oil to the hot pan then fry the vegan mince until cooked and crispy. Once the mince is cooked add the rest of the ingredients and stir everything together. Continue to cook for a further minute then turn off the heat. Leave the mince topping in the pan to keep warm while you cook the noodles.
Cook the noodles according to packet instructions. Usually 3-4 minutes for fresh noodles and 5-6 minutes for dried noodles. Watch not to overcook, you want the noodles to still have a bit of a bite.
Once the noodles are cooked drain them. Now the dish can be assembled.
Start by adding equal portions of the sauce to the bottom of serving bowls. Next top with the noodles. Place the pak choi around the edge of the bowl. Pour 50ml of the vegetable broth over the noodles and pak choi. Now the toppings can be added. Add a generous portion of the mince and top with the peanuts and spring onions. Finally drizzle with extra chilli oil then serve. The noodles should be mixed with the sauce and topping before eating.
Notes
Shaoxing wine sometimes has added salt, if yours has salt consider adding less soy sauce to dishes.