A Vegan Called Bacon

Just a quick post to share my latest obsession: a 10 minute, super-spicy lunchtime noodle dish, loosely based on Dan Dan Noodles.  I love spicy food, but the exciting insight (for me, at least) is the idea of putting sesame paste in noodles.

The sauce uses sichuan peppers, dried red chillis, tahini (sesame paste), and chilli oil. The type of chilli oil is a crucial detail. It should be dark red, with a thick layer of sediment:

It’s totally inauthentic because (a) I use green vegetables instead of meat; and (b) there appears to be some debate on the authenticity of sesame paste.  I took my inspiration from a recipe in Fushcia Dunlop’s wonderfully readable and fascinating gastro/travel book Shark’s Fin Soup and Sichuan Pepper, so I’m assuming it’s a least slightly authentic.

If you don’t like a punchy heat accompanied by a numbing sensation in your mouth, cut out the sichuan pepper and use one tablespoon of chilli oil - it’s still tasty.

Inauthentic Vegan Dan Dan Noodles

Ingredients

1tsp whole sichuan peppers
4 dried red chillis, snipped in half, seeds discarded
A handful of green veg, chopped small (I’ve used spring greens, french beans, cabbage..)
A packet of instant noodles, flavouring discarded
3 tbsp light soy sauce
2 tbsp chilli oil (with plenty of sediment)
1 tbsp tahini (sesame paste)

Method

Get the noodles boiling.

Heat 1tbsp oil in a wok on a medium-hot flame.  Throw in the sichuan peppers and let them sizzle.  Add the chillis, stir around briefly, then add the greens.  Stir fry for a minute or so.

Mix soy, chilli oil and tahini in a bowl.  Add some ground sichuan pepper if you like.

Drain the noodles.  Throw them in the wok with the greens.  Stir through the sauce.  Pour it all into your bowl.  Consume, and sweat.