Dan Dan Noodles with Fresh Pickled Carrots.
June 2nd, 2012
This vegan spin on Dan Dan noodles is much fresher and lighter than the traditional dish. It works well for dinner and lunch.
Enough for four as a main.
Ingredients.
Sauce
- 2 tablespoons soy sauce
- 2 teaspoons dark soy sauce
- 3 tablespoons peanut butter
- 2 tablespoons black rice vinegar or balsamic vinegar
- 1 teaspoon chilli oil (or more to taste)
Noodles
- 400 grams fresh chinese noodles (check there isn't any egg)
- 1 carrot
- 1 teaspoon rice wine vinegar
- Salt
- Crushed roasted peanuts
- 1 spring onion (scallion)
Method.
Whisk together the sauce ingredients and set aside.
Either finely julienne or roughly grate the carrot. Combine it in a bowl with the vinegar and a pinch of salt and set aside. Finely slice the spring onion.
Prepare the noodles according to the packet instruction. Stir the sauce through the drained noodles. Serve with the pickled carrot, spring onion and peanuts.