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Ingredients
Method
- 1.5 tbsp oil
- 300g chopped shiitake mushrooms
- 200g tempeh block, grated
- 4 sliced spring onions
- 190g Dan Dan paste
- 400g ramen noodles
- 200g pak choi, leaves separated
- 20g roasted peanuts
- Add 2 tsp of oil to a wok and fry the mushrooms, tempeh and about ⅔ of the spring onions with a pinch of salt for 5 mins. Stir in half the Dan Dan paste and cook for 2 mins more, then tip everything into a bowl and cover to keep warm.
- Cook the noodles according to package instructions, then drain. Meanwhile, add another tsp of oil to the wok and stir-fry the pak choi for 2 mins (add 1 tbsp of water to the wok to help it steam and wilt). Season with salt and 1 tbsp of Dan Dan paste, then stir-fry for a minute more.
- Toss the noodles with the remaining Dan Dan paste and ½ tbsp of oil, then divide the noodles between 4 bowls. Top with the mushroom mixture and some pak choi, then sprinkle with the remaining spring onions and the roasted peanuts to serve.
20 mins
2 serving
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