There are many versions of these noodles, but in our opinion the best one is soupy, enriched with buttery sesame paste and speckled with amber flecks of chilli oil.
MAKES 4 SERVING/ TOTAL TIME 60 MINUTE
- 4 nests (200g) dried wheat noodles
- 2 cups (500ml) hot vegetable stock
- sliced spring onion (scallion),
- Vegan mince
- 2 teaspoons vegetable oil
- 4 garlic cloves, finely chopped
- 1cm ginger, finely chopped
- 1 shallot, very finely chopped
- 2 spring onions (scallions), chopped
- 1 tablespoon dark soy sauce
- 1 cup (80g) soy mince
- 1 teaspoon sesame oil
- 2 tablespoons tahini
- 2 teaspoons peanut butter – optional
- ½ teaspoon white sugar
- 1 tablespoon light soy sauce
- 2–4 teaspoons chilli oil
First, prepare the mince; pour the oil into a wok or frying pan over medium heat and fry the garlic, ginger and shallot until fragrant, about 3 minutes, then add the spring onions and dark soy sauce. Fry for 2 minutes before adding the drained soy mince and pepper, then continue frying for another 3–4 minutes so the mince is heated right through, and is starting to look dry and fluffy. Cover and set aside.
Cook the noodles according to the package instructions.
For the sauce, whisk the sesame oil, tahini, peanut butter (if using), sugar, light soy sauce, chilli oil and 1 tablespoon water into a smooth paste. Divide between four bowls.
Drain the noodles and divide between the bowls. Toss the noodles in the sauce, then pour ½ cup (125ml) hot stock into each bowl. Add a large spoonful of the mince mixture, then garnish with sliced spring onion, sesame seeds and more chilli oil, if desired.
366 Kcal, 34g fat, 8g saturated fat, 11g fiber, 4g protein, 11g carbs