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!

Have you tried Central Vietnam’s spicy beef noodle soup? If you love pho (Vietnamese beef noodle soup) and looking for a fiery version, you will like its spicy cousin.

Vietnamese Spicy Beef Noodle Soup (Bun Bo Hue)

lbs pork knuckles

1½ lbs boneless beef shank

1½ lbs boneless pork shank

beef tendon

water

lemongrass (tender bottom parts only)

shallots onion

pineapple

chicken or mushroom bouillon powder

fish sauce

sea salt

shrimp paste (mắm ruốc or mắm tôm)

rock sugar

vegetable oil

shallot (finely diced)

lemongrass (finely diced bottom tender stalk only)

garlic (finely diced)

Fresh chilies (as much as you like)

Bun Bo Hue seasoning premix

sugar

lbs package dried extra-large rice vermicelli (usually labeled Bun Bo Hue noodles)

Vietnamese ham (chả lụa/giò lụa)

Pork blood cake

onions (thinly sliced)

Cilantro (thinly sliced)

Lemon/lime wedges

Bean sprouts

Banana blossom (thinly slice)

White/purple cabbage (thinly slice)

Mint leaves

water spinach (Rau Muống/Ong Choy)

Clean the bones and meat

To a large stockpot, add knuckles, boneless shanks and tendon. Add water to cover and bring the pot to a boil. When the pot reaches a rolling boil and impurities float to the top (about 5-7 minutes after boiling), turn off the heat. Place a colander in the sink and drain the contents of the pot into the colander. Thoroughly rinse bones/meat under cold running water and drain dry. Wrap up boneless pork shank into a tight bundle with twine for easier slicing later.

Prepare the stock

Wash the used pot thoroughly and return it to the stove. Transfer parboiled bones/meat to the pot and fill with 5 quarts of water. Smash the lemongrass stalks and tie them with twine. Peel the shallots/onions and slice the ginger into thick coins. All all to the stockpot. Bring the pot to a boil then lower heat to cook on a low simmer, covered, for 2 hours. Occasionally skim the surface of the stock to keep it clear.

Check for doneness and prepare meat

After one hour of cooking, pork knuckles should be done first. Check the knuckles for doneness by piercing it with a chopstick. When chopstick pierces through easily without resistance, knuckles are done. Remove and set aside. After 1-½ hours, beef and pork shanks should be done too. Check for doneness by piercing them with a chopstick. If there is no resistance and water runs clear, shanks are done. Remove and set aside with the knuckles. Beef tendons will cook the longest (about 2 hours). Once done, transfer tendon, shanks, and knuckles to the refrigerator to cool. For quicker cooling, place them in an iced bath. Chilling will firm up the meat and make it easier for slicing. Once chilled, cut knuckles into bite-size pieces if they are too big, and thinly sliced the shanks and tendon. Set everything aside as meaty toppings.

Strain and season stock

Remove all remaining solids (onions/shallots, ginger, lemongrass, and pineapple) from the stockpot. Season stock with chicken stock powder, fish sauce, sea salt, rock sugar, and fermented shrimp paste. Add a little at a time to your liking. For the fermented shrimp paste, it&#8217;s best to whisk it together with a bit of stock water to prevent clumps then pour it into the stockpot.

Make the sate sauce

In a small saucepan, heat up vegetable oil on medium-low heat. Add shallots and lemongrass. Pan fry for 10 seconds or until fragrant. Add garlic, your desired amount of chili peppers, and Bun Bo Hue seasoning packet next. Pan fry for 5 seconds then turn off the heat to prevent burning. If you can’t find Bún Bò Huế seasoning powder, substitute with paprika or similar red pepper powder. Season with fish sauce and sugar. Add sate sauce to the stock. For those with children or anyone who can&#8217;t handle spicy food, divide the stock before adding sate sauce, or simply add sate sauce to individual bowls instead.

Prepare the noodles

Cook the noodles for 20 minutes or until soft (disregard package instructions as I typically find that it&#8217;s never long enough). Place a colander in the sink and drain noodles into the colander. Rinse with cold water to prevent sticking.

Assemble and serve

Place a handful of noodles into a bowl. Add desired amount of sliced boneless shanks, pork knuckles/hocks, sliced Vietnamese ham (Cha Lua/Gio Lua) and pork blood cubes (if using). Ladle in hot broth. Garnish with sliced green onions and cilantro. Serve with a platter of fresh vegetables and lime/lemon wedges. You can also serve with a small bowl of shrimp paste and sate sauce on the side for further individual customizations.

https://www.youtube.com/watch?v=FSLvpKIvg0c

Grandma's in the kitchen to show us her authentic Bun Bo Hue recipe (Vietnamese Spicy Beef Noodle Soup).

VIETNAMESE SPICY BEEF NOODLE SOUP RECIPE (BUN BO HUE)
Serves 6-8

INGREDIENTS

Beef Bones/Meat

4 lbs beef bones (neck bones, spare ribs and/or oxtail)
2 lbs boneless beef shank
2 teaspoons fine sea salt
1 stick Vietnamese ham (Cha Lua/Gio Lua; slice thin)

Stock

4 liters water
3 stalks lemongrass (160 grams; discard rough outer leaves, trim of woody green leafy ends and stem; cut in half; lightly smash with mallet; use one rough outer leaf to tie lemongrass into a bundle)
2 small white/yellow onions (130 grams total; peel)
1 small chunk ginger (50 grams, lightly smash with mallet)
Quarter of very ripe pineapple (200 grams)

Pork Blood

1-1/2 lbs congealed uncooked pork blood
1 shallot (peel and lightly smash with mallet)
1 golf-ball size ginger (50 grams, lightly smash with mallet)

Stock Seasoning

1 tablespoon chicken stock powder
1 tablespoon fish sauce
2 tablespoons fine sea salt
3 tablespoons granulated sugar
1/2 teaspoon MSG (optional)

Sate/Chili Oil (Best to use a food processor to chop below ingredients)

1/3 cup annatto oil (can substitute with vegetable oil)
10 shallots (peel; finely chop)
2 lemongrass (discard rough green leaves and trim off stem; thinly slice then chop finely)
1 bulb garlic (finely chop)
2 tablespoons red pepper flakes
1 tablespoon chili powder
2 tablespoons fish sauce or 2 tablespoons shrimp paste (mam ruoc)

Noodles

2 14-oz package dried extra large rice vermicelli (usually labeled Bun Bo Hue noodles)

Vegetables/Garnishes

1/2 lb bean sprouts
1 small white/yellow onion (peel and thinly slice)
3 green onions (thinly slice)
Small bunch cilantro (roughly chop)
1 small banana blossom (remove rough outer leaves, slice thin and immediately place in water with juice of 1 lime/lemon to prevent darkening)
1 lime/lemon (cut into wedges)

INSTRUCTIONS

To a large stock pot, add beef bones, shank and salt (2 teaspoons). Cover with water and heat on high. When pot reaches a rolling boil and impurities float to the top, turn off heat. Drain contents of pot into a colander placed in the sink. Thoroughly rinse bones/meat under cold running water to remove all the surface impurities. Wash pot thoroughly. Transfer parboiled bones/meat to pot, fill with water (4 liters) and return to stove. Add lemongrass bundle, white/yellow onions, ginger, and pineapple. Heat on medium-high/low simmer for 2-1/2 hours.

Wash pork blood under cold running water. Place pork blood into a small pot. Fill with water. Add shallot and ginger. Heat on very low for 1 hour. The low heat will prevent the honey comb texture. After one hour, drain and rinse pork blood with cold running water. Cut into small cubes and set aside.

Back to the stock pot, remove all the solids. Thinly slice the shank (for easier slicing, chill shank in fridge for 30 minutes). Remove all the meat from the other bones and slice thinly. To the stock pot, season with chicken stock powder, fish sauce, sea salt, sugar and MSG (optional). Add cooked pork blood cubes to stock pot to soak up flavor.

Prepare the sate/chili oil. In a medium-size saucepan, heat up annatto oil. Add shallots and fry until water dries up and shallot become fragrant. Add half of the fried shallot to the stock pot. Back to the saucepan, add lemongrass. Pan fry until fragrant. Lastly, add garlic and pan fry until fragrant. Add red pepper flakes, chili powder and fish sauce/shrimp paste. Mix until thoroughly combined and heat on medium-low for 2-3 minutes. Turn off heat and set aside.

In a medium-size stock pot, cook the noodles for 20-25 minutes until soft (disregard package instructions of cooking for only 3-5 minutes. That's not long enough!). Drain noodles into a colander placed in the sink and rinse with cold water to prevent sticking.

To assemble, place noodles into bowl. Add meat and pork blood cubes. Ladle in hot broth. Add 1-2 teaspoons of sate. Garnish with bean sprouts, onion, green onions, cilantro and banana blossom. Serve with a wedge of lime/lemon and enjoy!

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Spicy vegan dan dan noodles

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Vietnamese Spicy Beef Noodle Soup (...

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