spicy noodle recipe

These vegan dan dan noodles are from the new book Speedy BOSH! – a surprisingly easy Chinese recipe with incredible flavour. It wows the taste buds with its punchy flavours, and the noodles are great at absorbing flavour. This recipe is from Speedy BOSH! by Henry Firth and Ian Theasby (HQ, £22).

Spicy vegan dan dan noodles

tbsp sesame oil, plus extra if needed

mushrooms (we used shiitake), finely chopped

plant-based mince (see tip)

ramen noodles (or whichever noodles you prefer)

garlic

ginger

tsp chinese five-spice powder

spring onions, sliced

Chilli oil

tbsp sesame seeds

For the sauce…

tbsp tahini

soy sauce

tbsp rice vinegar vinegar

tbsp sesame oil

tsp sugar

tsp chilli flakes

Heat the sesame oil in a hot frying pan, then add the mushrooms and mince with a pinch of salt. Fry for about 10 minutes, stirring regularly, until you’re left with a crispy mixture (turn down the heat if you find it sticks to the pan too much).

Meanwhile, cook the noodles according to the packet instructions. Drain and rinse with cold water.

Mix all the sauce ingredients in a bowl with 50ml cold water.

Grate the garlic into the mince pan with the ginger. Add the chinese five-spice and cook for 1 minute, adding a splash more sesame oil if the mixture looks too dry.

Pour in a third of the sauce and cook for 2 minutes until the mince is slightly browned. Remove half the mince mixture and set it aside. Reduce the heat to low. Transfer the cooked noodles to the pan and add most of the spring onions. Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary.

Divide the noodle mixture among 2-3 bowls. Top with the reserved crispy mince, then finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onions.

These spicy pork noodles are gloriously savory, chewy and delicious, with perfectly crisp cabbage and plenty of sauce. And they're so quick to make!

Spicy Pork and Cabbage Noodles

dry ramen noodles

canola oil oil

pork

yellow onion, sliced

green cabbage or Napa cabbage, chopped into bite-sized pieces

garlic, minced

tamari or soy sauce

doubanjiang* (substitutions in notes)

mirin

brown sugar

sesame oil

green onion and toasted sesame seeds, for topping

Cook the noodles according to package directions. Drain and set aside.

Heat the canola oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the ground pork and break it up with your spoon to brown.

When the pork is mostly cooked, add the yellow onion and cabbage. Cook, stirring frequently, for about 5 minutes, or until the vegetables are mostly softened but still a bit crisp.

While the vegetables are cooking, whisk together the sauce ingredients in a small measuring cup or bowl: tamari, doubanjiang, mirin, brown sugar, and sesame oil.

Add the garlic and cook for an additional minute, or until fragrant. Pour in the sauce and add the noodles, then toss with tongs until everything is nicely coated in the sauce.

Serve topped with lots of sliced green onion and toasted sesame seeds, plus more doubanjiang if you like it extra spicy.

I have made this 3 times so far. Each was good with substitutions for the doubanjiang, but the last time, I ordered an authentic jar of it from Amazon.  The meal is AMAZING. I also use linguine because I prefer a firmer noodle. Otherwise its in normal rotation!

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Spicy vegan dan dan noodles

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The most viewed spicy noodle recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine