Sweetcorn Dan Dan noodles recipe

Sweetcorn Dan Dan noodles recipe

Dan Dan Noodles are a Sichuan pepper-spiced street food classic, and I've given them an update with the use of sweetcorn to add sweetness and texture. You can use tinned or fresh corn kernels, or swap for diced French beans or edamame. Use what you have.

Prep time: 10 minutes | Cooking time: 10 minutes

SERVES

Six

INGREDIENTS

250g wide wheat-flour noodles (or flat Japanese udon)

1 tsp toasted sesame oil

2 tbsp rapeseed oil

2 garlic cloves, finely chopped

2.5cm piece of fresh ginger, grated

3 red chillies, deseeded and finely chopped

200g dehydrated minced soy (available online at Sainsbury's)

1 tbsp Shaoshing rice wine or dry sherry

2 tbsp dark soy sauce

1 tbsp Chinese black rice vinegar

1 tbsp tamari or low-sodium light soy sauce

1 tbsp tahini

1 tsp ground Sichuan peppercorns

1 x 340g tin sweetcorn, drained

Freshly ground white pepper, to taste

For the chilli topping

6 tsp each chilli oil, toasted sesame oil and tamari or low-sodium light soy sauce

6 small pinches of ground Sichuan peppercorns

3 tbsp finely diced, deseeded red chilli

To serve

800ml very hot vegetable stock

3 tbsp finely chopped spring onions

Small handful of fresh coriander, finely chopped

METHOD

 To make the noodles, bring a large pan of water to the boil over a high heat. Add the noodles and stir. Cook for about four minutes until al dente. Drain,