Vegan Friendly Sichuan Dan Dan Noodles
What You Will Need
Ingredients
- 1 tbsp Groundnut or vegetable oil
- 110g Zucchini, finely chopped
- 1 tbsp Garlic, finely chopped
- 2 tsp Fresh ginger, finely chopped
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 2 tsp Lee Kum Kee Chiu Chow Chilli Oil
- 2 tbsp Shaoxing rice wine or dry sherry
- 1 tbsp Peanut butter
- 1 tbsp Sugar
- 450ml Vegetable stock
- 225g Dried wholewheat noodles
Made with
Lee Kum Kee products
How to make it
Heat oil in a wok or large frying pan over high heat.
Add the zucchini, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over medium heat.
Cook the noodles in a large pot of boiling water according to packet instructions and drain well.
Divide the noodles into individual bowls and pour over the vegetable and sauce mixture. Serve at once.
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