Dan Dan Mian
- 250
g
tofu or minced meat
- 1
Tbsp
vegetable oil
- 60
g
mustard greens (2)
- 60
g
bok choy or similar green
- 200
g
white noodles (3)
- 60
ml
vegetable or chicken broth
- 50
g
crushed peanuts (optional)
- 2
Tbsp
sesame seeds (optional)
Marinade
- 3
cloves garlic
- 1
cm
fresh ginger
- 3
Tbsp
soy sauce
- 1
Tbsp
Shaoxing wine (1)
Sauce
- 1
Tbsp
garlic powder
- 2
Tbsp
Tahini or peanut butter (smooth)
- 1
Tbsp
dark soy sauce
- 3
Tbsp
chili oil
- 0.5
Tbsp
sugar
- 1
Tbsp
pepper or to taste
- Mince garlic, ginger and crumble tofu
- Combine all marinade ingredients and marinade tofu for at least 10min
- Combine all ingredients for the sauce
- Pan-fry tofu for 3-4min
- Add mustard greens and continue frying four about 1min, then remove from heat
- Cook noodles according to package instructions, add bok choy about 1min before they are finished
- Combine tofu, noodles and sauce, add vegetable broth and garnish with peanuts and sesame seeds
Notes
(1) can be replaced with Sherry or similar cooking wine
(2) can be replaced by kale or other greens
(3) can be replaced with ramen or soba