Spicy Veggie and Tofu Dan Dan Noodles

Name: Spicy Veggie and Tofu Dan Dan Noodles with Peanuts
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 200 Grams of Wheat noodles; 300 Grams of Spring cabbage; 50 Grams of Spring onion; 1 Pieces of Cucumber; 4 Pieces of Garlic cloves; 30 Grams of Ginger; 2 Tbsp of Vegetable oil; 2 Grams of Chinese 5 spice; 15 ML of Rice vinegar; 20 Grams of Sambal oelek; 20 Grams of Hoisin sauce; 20 ML of Soy sauce; 5 Grams of Brown sugar; 30 Grams of Peanut butter; 20 Grams of Tahini; 50 ML of Water; 300 Grams of Firm tofu; 2 Grams of Black salt; 15 Grams of Gochujang; 2 Tbsp of Vegetable oil; 60 Grams of Salted peanuts; 1 Tsp of Black pepper

with Peanuts

Dan Dan noodles originally come from the Chinese Sichuan region.

Cals 966 · Prot 50 · Carbs 103 · Fat 41

Vegan

30 min

Spicy Veggie and Tofu Dan Dan Noodles with Peanuts

Dan Dan noodles originally come from the Chinese Sichuan region.

Cals 966 · Prot 50 · Carbs 103 · Fat 41

Vegan

Ingredients

Noodles

Wheat noodles 10*11*

200 Grams

Spring cabbage

300 Grams

Spring onion

50 Grams

Cucumber

1 Piece

Sauce

Garlic cloves

4 Pieces

Ginger

30 Grams

Vegetable oil

2 Tbsp

Chinese 5 spice

2 Grams

Rice vinegar

15 ML

Sambal oelek

20 Grams

Hoisin sauce 3*9*10*

20 Grams

Soy sauce 9*10*11*

20 ML

Brown sugar

5 Grams

Peanut butter 1*9*

30 Grams

Tahini 3*

20 Grams

Water

50 ML

Tofu

Firm tofu 9*

300 Grams

Black salt

2 Grams

Gochujang 9*

15 Grams

Vegetable oil

2 Tbsp

Salted peanuts 1*

60 Grams

Black pepper

0.5 Tsp

Allergens

*10 Wheat, *11 Gluten, *3 Sesame Seeds, *9 Soya, *1 Peanuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	3819 / 966
Fats (g)	41.3
of which saturated (g)	5.1
Carbohydrates (g)	103
of which sugars (g)	14.1
Fibers (g)	12
Proteins (g)	50.4
Salt (g)	18.6

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and crush the garlic. Peel and grate the ginger. Finely slice the spring cabbage. Trim and finely slice the spring onion. Slice the cucumber and refigerate it until step 6.

2 Make sauce

Heat a large non-stick pan over a medium-low heat with a drizzle of vegetable oil. Once hot, add the ginger, garlic and 5 spice and fry for 1 min. Add the rice vinegar, sambal oelek (spicy!), hoisin sauce, soy sauce, brown sugar, peanut butter, tahini paste and water. Simmer for 1-2 min. Remove from the heat and set aside.

3 Boil noodles and cabbage

Bring a pot of salted water to the boil. Once boiling, add the noodles and cook for 3 min. After 3 min, add the shredded cabbage and cook for 1 min further. Once both are tender, drain and run under cold water to keep the noodles from sticking together. Set aside.

4 Prep tofu

Pat the tofu dry. Place the tofu, black salt and Gochujang paste (spicy!) in a bowl. Mash with a fork until the tofu resembles large crumbs. Alternatively, do this in a food processor.

5 Fry tofu

Heat a second large non-stick pan over a medium heat with a generous drizzle of oil. Once hot, fry the tofu for 4-6 min until crispy. Add the peanuts and season with pepper.

6 Assemble

Add the drained noodles and cabbage to the Dan Dan sauce. Reheat over a medium heat for 1 min and toss well. Divide the hot noodles among shallow bowls, top with the tofu and peanuts, and garnish with the sliced spring onion and cucumber.

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