Mushroom & tempeh dan dan noodles

Name: Mushroom & tempeh dan dan noodles
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1½ tbsp sunflower oil; 150 g packs shiitake mushrooms, finely chopped; 200 g block tempeh, coarsely grated; 4 salad onions, finely sliced; 190 g jar Cooks’ Ingredients Dan Dan Noodle Paste; 200 g packs Itsu Restaurant Ramen Original Noodles; 200 g pack British tatsoi, bases trimmed, leaves separated; 20 g roasted peanuts

Spicy dan dan noodles are a Szechuan street food staple, and this paste means you can have a tasy meal on the table in 30 minutes.

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VegetarianHealthyLow in saturated fatSource of fibre1 of your 5 a day5 plant varieties

Serves4
CourseLunch
Prepare10 mins
Cook20 mins
Total time30 mins

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1½ tbsp sunflower oil
2 x 150g packs shiitake mushrooms, finely chopped
200g block tempeh, coarsely grated
4 salad onions, finely sliced
190g jar Cooks’ Ingredients Dan Dan Noodle Paste
2 x 200g packs Itsu Restaurant Ramen Original Noodles
200g pack British tatsoi, bases trimmed, leaves separated
20g roasted peanuts

Heat 2 tsp oil in a large frying pan or wok over a high heat. Add the mushrooms, tempeh and two-thirds of the salad onions with a pinch of salt and stir fry for 4-5 minutes, until reduced in size and tinged golden.
Stir in half the dan dan paste and cook for 1-2 minutes, until coated and sticky. Tip out onto a plate and cover with an upturned bowl to keep warm.
Boil the noodles according to pack instructions. Meanwhile, return the frying pan or wok to the heat and add 1 tsp oil. Stir fry the tatsoi for 2 minutes, then add 1 tbsp water to the pan to steam and cook it through. Once the water has bubbled away, season with a little salt and spoon over 1 tbsp dan dan paste. Cook for 1 minute more to glaze in the sauce.
Toss the drained noodles with the remaining dan dan paste and ½ tbsp oil, then divide among 4 bowls. Top with the mushroom mince and some tatsoi. Sprinkle over the remaining salad onions and roasted peanuts, then serve.