Dan dan noodles are one of our most loved takeouts, and this dish manages to pack that epic flavour punch within a fraction of the time and ingredients. Easy.
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This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Pork Sausages
Chinese Five-Spice
Pak Choi
Spring Onions
Tahini
Dark Soy Sauce
Chilli Oil
Udon Noodles
Vegetable Oil
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
Serves
4
Pork Sausages
Chinese Five-Spice
Pak Choi
Spring Onions
Tahini
Dark Soy Sauce
Chilli Oil
Udon Noodles
Vegetable Oil
Unlock this free recipe
Check Out Speedy Mob
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
This recipe is a sneak peek of what to expect from Speedy MOB – a cookbook full of recipes that take just 12-minutes to prepare and serve.
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Step 1.
Get a large frying pan or wok over a high heat. Drizzle in a splash of neutral oil and then squeeze the sausages out of their skins straight into the pan. Add the five-spice powder and some salt and black pepper. Leave to fry for 5 mins, stirring occasionally to break up the meat, until crisp.
Step 2.
Meanwhile, slice the white stalks of the pak choi and separate the leaves but keep them whole. Finely slice the spring onions. Set both aside.
Step 3.
Dan dan sauce time. Use a fork to mix together the tahini, dark soy sauce and as much chilli oil as you can handle with 2 tablespoons of hot water in a small bowl.
Step 4.
Back to the sausage meat, add the noodles and pak choi stalks to the pan. Stir-fry, tossing everything together using tongs, for 1 minute, then pour in the Dan Dan sauce along with the pak choi leaves. Stir-fry for a further minute, then top the noodles with the sliced spring onions and divide between four bowls to serve.
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