- Dan Dan Sauce3 tbsp Chinese sesame paste (or tahini)2 tbsp Chinese chilli paste in oil (see above)6 tbsp light soy sauce4 garlic cloves, minced4 tsp white sugarHalf tsp Chinese five spice powder1 & half tsp Sichuan pepper powder, preferably freshly ground dry roast in a frypan until fragrant and then grind in a mortar and pestle8 teaspoons (2 per bowl, 4 serves) chilli oil, preferably Chinese1 litre of low-sodium chicken stock, hotBowl ingredients4 eggs soft boiledChoy sum blanched and choppedChinese cabbage 3 ears of corn boiled and charred and de-kernelled1 packet of Hakubaku Udon noodles
- Place all the dan dan sauce ingredients, except the chilli oil and stock, in a bowl and mix until incorporated. Blanch the choy sum in the reserved noodle cooking water for one minute, then drainFinely shred Chinese cabbage Place corn in boiling water for 8 mins, when finished char over an open flame on stove top and then de-kernel the cobs Soft boil some eggs 6 minutes then into ice water peel eggs and carefully halve themRoast some sesame seeds for garnishChop some spring onion green bits onlyCook the noodles according to packet instructions,Divide the dan dan sauce between four bowls, add 2 teaspoons of chill oil Top with noodles, add a half cup of charred corn, some choy sum, cabbage, egg and pour stock over the dish . Garnish with sesame seeds and spring onions. Mix it all up to disperse the flavour and enjoy!
Brands and product used
- Hakubaku - Organic Udon Noodles