Hello Hive freinds. This was meant to be published in the @plantpoweronhive community but somehow I missed.
I am in the middle of two weeks off. I have not done much during this time. It's too cold to step out. I feel like a Canadian house cat. It's too scary to face the world, but a quick jaunt to the store is sometimes necessary.
In order to have some momentary excitement I can indulge in some spicy food. This is a good source of heat when it's an average of -10C outside. However most spicy foods are consumed in a warmer climate. It's said to open up pores to provide cooling.
Today I will share a noodle dish that I've made but plant based. This is inspired by a Sichuan dish called Dan Dan noodles. Apparently known as a typical street food, this has everything that hits the spot for me.
Dan Dan noodles have a spicy sauce that typically contains a chili oil, sesame paste and black vinegar among other ingredients. It is usually topped with ground pork but since this is plant based, I am making a vegan mince.
vegan mince
(200 g tofu and 200g fava bean protein)
150g onion
30g garlic
15g ginger
1/2 cup chopped pickled mustard greens (should be preserved mustard greens stems)
3 tablespoons Shaoxing cooking wine
3 tablespoons soy sauce
1 teaspoon sesame oil
Oil for cooking in the pan
I originally was going to buy an already made vegan ground. However there is tofu in the fridge. With the combination of a fava bean and pea protein, I thought I could create something satisfactory.
The chunks of fava bean and pea protein are bigger than I want, so I just chopped them up.
The texture of the fava protein is different from the tofu. It's a little more meaty when cooked.
I could have used texture soy protein which comes in smaller bits. I just like the sound of fava bean and pea. I don't taste a difference but it's organic and a better quality product.
The tofu was cut into as small pieces as possible. I debated on putting it in the processor but was worried it would be too fine.
Once these items were chopped, I heated a pan with oil.
Starting with the onions, I cooked until translucent.
I only have 2 burners on my stove that work so I occasionally use my single electric burner. I also have a couple of butane stoves that work great. I didn't feel like getting them out.
After adding the ginger and garlic the tofu was added.
I added the fava protein, then the mustard greens.
I was not able to get the mustard greens that I wanted, so I settled with these pickled ones. They should be preserved and fermented mustard green stems. It's wrong I know. What can I do? This will be a more tart substitute, but I am okay with that.
I added the liquids and thought I may need water but there was enough liquid to soften and cook the tofu and fava protein. I was happy with the consistency. It had some texture.
I wished that everything was chopped smaller, but next time.
The mince was set aside and the sauce for the noodles was made. The sauce is the best part for me. It's also pretty easy if you already have the chili oil/crisp done. I did not. So I made it. There is no shortage of store bought ones for extra convenience.
Sauce for noodles
1 cup chili crunch/oil (recipe follows)
1/4 cup soy sauce
2 tablespoons black bean garlic paste
1/2 cup Chinese sesame paste
1/4 cup black vinegar
1 cup hot water
Combine ingredients together. For me the chili crisp or oil is the most important ingredient. The sesame paste is also a must. This sesame paste is different than tahini. It has a different nuttier taste. For this it's perfect. We can use peanut butter as well but I wanted to stick to the most traditional.
I added a cup of hot water at the end.
The consistency was perfect for my liking after whisking.
I was out of the homemade chili oil/crisp that I had in the fridge. It would have taken less time to make this dish if I didn't have to make the oil. I didn't want the store bought one. I like to customize my own.
There are many variations, but I like it with a lot of garlic and warm spice. Of course I can never get enough heat in it. I use as many peppers as I can but it seems to lose the heat after a while. The flavour for me makes up for that. I spoon it over many things.
I randomly chose the amounts for this chili oil. I feel it's quite personal. I went by feel.
Chili crunch/oil
2 cups crushed dried chilies
3 cups neutral oil
2 shallots
15 cloves garlic
4 fresh red chilies
30g fresh ginger
1 cinnamon stick
1 black cardamom pod
3 green cardamom pods
4 cloves
1/4 cup Sichuan pepper
2 star anise
2 tablespoons salt
1/2 cup peanuts
1/2 cup sesame seeds
1/2 cup raisins
1 tablespoon mushroom powder
3 tablespoons agave nectar or sugar
1/4 cup soy sauce
1/4 cup black vinegar
1 tablespoon sesame oil
Salt if desired
This chili oil can be done with just dried chili and oil. I like my version because of the added flavours. It helps to flavour the sauce. I use it on many things.
Start by added garlic, shallot, fresh chili and whole spices to the oil. Simmer on medium until the garlic and shallots are golden, not burned. I turned up the heat after a while and watched carefully.
When the garlic is golden,strain everything. Remove the whole spices and reserve the garlic, shallot and chili.
Put all of the other ingredients, except for the liquids, in a bowl that can withstand heat.
If the oil has cooled off, reheat it until it is fairly hot.
Spoon the oil little at a time over the other ingredients. Be careful and enjoy the satisfying sound of the sizzling.
Cool it off slightly than add the other liquids.
The noodles
300g wheat noodles
The noodles I chose were random. I know that fresh noodles would be good as well.
The amount I cooked was enough for us. There was sauce leftover for anther round. So I guess if all of the sauce were used, the noodles could be doubled for four people.
Usually this dish is topped with some kind of Asian green, and in most cases it's bok choy. I chose Chinese broccoli.
I lightly steamed the vegetable to get ready for the assembly.
I put enough sauce to coat the noodles.
The garnish is the vegan mince, peanuts and scallions.
I drizzled some extra chili crisp on top for some extra fire.
This may seem like a lot of work but it's really quite simple if you have the ingredients.
Making the chili oil requires extra steps to these noodles but chili oil can be purchased easily. It can of course be substituted with hot sauce. However the flavour may not be perfect for this dish.
Thank you for stopping by. I wish you all a wonderful day.
design by: @KidSistersPhotos taken with a Nikon D7500
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Yummy noodles! But you put too much chili into the sauce. The heat will melt the snow outside!🙀😂
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