2 tsp sesame oil
1 small aubergine
cut into 1cm cubes
80g (1 nest) dried wheat noodles
½ tsp Chinese five-spice powder
1 small garlic clove
crushed
pinch of ground Sichuan peppercorns
1 tbsp tahini
or Chinese sesame paste
1 tbsp hoisin sauce
1 tbsp light soy sauce
2 tsp black rice vinegar
1-2 tsp crispy chilli oil
to taste
2 spring onions
thinly sliced
2 tsp toasted sesame seeds
(we used a mixture of black and white)
Step 1 Heat the sesame oil in a wok over a high heat and fry the aubergine for 5 mins until softened and starting to brown in places. Meanwhile, put the kettle on to boil. Cook the noodles in a pan of boiling water for a minute less than the pack instructions, then drain and rinse under cold running water to stop the cooking process.
Step 2 Add the five-spice powder, garlic and Sichuan pepper to the pan with the aubergine and stir-fry for 1 min.
Step 3 Mix the tahini, hoisin, soy, vinegar and chilli oil together in a bowl. Stir in 50ml hot water from the kettle, then pour the mixture over the aubergine and cook for another 1 to 2 mins until coated in the glossy sauce. Add the noodles and toss to coat, adding a splash more hot water if the sauce is too thick. Sprinkle with the spring onions and sesame seeds just before serving.
Serves 1
Easy
Prep: 15 mins
Cook: 15 mins
Try our spin on dan dan noodles – a street-food classic from the Sichuan province in China – for a vegan dinner packed with aubergine and rich, nutty sesame
Dairy-freeEgg-freeVeganVegetarian