Peanut chilli oil noodles with hoisin mince
Inspired by Dan Dan Noodles which I had seen at Yum Cha in Manchester, which looked and smelled AMAZING.
I couldn’t eat them because they had pork mince on them, so here’s my veggie version :)))).
Recipe, serves 1;
THE PEANUT CHILLI OIL (you’ll have extra)
1/4 cup roasted & salted peanuts, crushed
1/2 red or white onion, finely diced
1/2 tsp Dijon mustard
2 tbsp chilli flakes
1 tbsp syrup
2 tbsp vinegar
Pinch salt
1/4 tsp freshly ground black or Szechuan pepper
1/3 cup hot oil
1 tbsp smooth peanut butter
THE MINCE
1 tbsp sesame oil
1/2 red onion, finely diced
1 cup minced meat
2 tsp hoisin sauce
2 tbsp soy sauce
1 tbsp your peanut chilli oil
1 tbsp smooth peanut butter
Tiny sprinkle garlic powder
THE NOODLES
Udon noodles
1 tbsp normal chilli oil (I used black bean)
1 tbsp hoisin sauce
1 tbsp soy sauce
Salt and pepper
1/4 cup water
Method
First, make your chilli oil - crush your peanuts, if they’re not already crushed - you could do this in a pestle and mortar, but I just smashed them in a plastic bag, with the back of a wooden spoon.
Add the ingredients for the chilli oil to a bowl, except the oil, then add your oil to a small saucepan on medium heat, allowing to heat for a few minutes.
Once your oil is hot, pour it over your chilli mix - it should sizzle, but will then settle. Stir through your smooth peanut butter. Set aside.
Next is your mince. Finely dice the other half of your onion, and add to a wok/ frying pan with 1 tbsp sesame oil on medium heat, turning the heat to medium-low once the onions start to turn translucent.
Add your mince, and fry until cooked through - if you use veggie mince, cook until no longer frozen, or for 2-3 minutes.
Turn the heat back up to medium, and 1 tbsp of your chilli oil, and the rest of the sauces & spices.
Leave the mince to cook in the sauces for a couple of minutes, then season to taste.
Pour the mince into a bowl and set aside.
Now, for the noodles, add your water to the pan in which you cooked your mince, then add your noodles, on medium heat.
Add all your sauces, then taste & adjust the seasonings.
Once your noodles are soft, add them to a bowl. Reheat your mince if needed.
Top your noodles with the mince, a drizzle of chilli oil, chopped spring onions, crispy fried onions, and toasted sesame seeds, and serve.
Notes + Variations:
You can change the pasta shape up as you like, but whatever you do - keep any leftover for the day after - it’s actually amazing cold.
