What on earth are Dan Dan Noodles? I asked the same question when watching Donal Skehan’s YouTube video showing the Chinese dish.
Dan Dan Noodles are made up of a few components; noodles served with a spicy broth, spicy ground meat, as well as Asian greens and spring onions.
Donal’s version looked very tasty, but maybe out of my reach as I was lacking some traditional Chinese ingredients. Instead, I decided to create an untraditional variation using whole food, plant-based ingredients.
Despite being untraditional this dish is jam-packed full of flavour.
This recipe is the last of 3 recipes in collaboration with Pic’s Peanut Butter. Their legendary peanut butter, using high quality Australian peanuts only combines 1 to 2 ingredients, peanuts and/or salt.
After tasting Pic’s Peanut Butter you’ll seriously never try anything else again.
Love Alex, Ballerina Bites. Xx
PS: Be sure to tag me @ballerina_bites on Instagram so I can see your recreations!
To find more recipes using Pic's Peanut Butter click here.
In a fry pan, melt coconut oil over medium heat.
Crumble tofu with your fingers into the pan.
Add maple syrup, tamari, curry powder, all spice, chilli flakes and stir.
Allow tofu to fry until golden.
Meanwhile add peanut broth ingredients to a small saucepan.
Whisk broth and allow to cook until hot, slightly thickened and fragrant.
In a large saucepan, fill halfway with water and bring to the boil.
Once boiled add noodles and cook according to packet instructions.
Midway through cooking, add bok choy to lightly wilt.
Once cooked drain liquid and divide noodles and bok choy between two bowls.
Pour over peanut broth and top with Spicy Tofu Mince.
Garnish with spring onion, coriander and a wedge of lime.