Dan Dan Noodles with Charred Broccoli

Suitable for vegetarians. Substitute honey for sugar or agave for vegan version. Serves 2.

Prep time: 20 mins. Cooking time: 15-20 mins.

 Ingredients:

• 200g noodles (udon or ramen), 
• 250g broccoli (or one small head), broken into small florets, 
• 0.5 tsp chilli flakes, 
• 200g mushrooms, roughly chopped, 
• 1 onion, thinly sliced, 
• 55g roasted peanuts, 
• 4 cloves garlic, minced, 
• 2 tbsp grated ginger, 
• 1 red chilli, finely diced, 
• 3 scallions, thinly sliced, reserving the green ends for garnish, 
• 1 tbsp soy sauce, 

For Sauce:

• 2.5 tbsp Chinese sesame paste or tahini, 
• 2.5 tsp chilli crisp oil or Rayu, 
• 1 tbsp soy sauce, 
• 1.5 tsp rice wine vinegar, 
• 1 tsp honey, 
• 0.5 tsp sesame oil, 
• 3 tbsp water.

Method:

• To make the sauce, combine the sesame paste, chilli crisp oil, soy sauce, vinegar, honey, sesame oil, and water and whisk until a smooth mixture forms.
• Place a large pot of water for the noodles over high heat and bring to a boil.
• Preheat oven to highest grill setting or as high as it can go.
• Spread out the broccoli on a baking sheet along with the chilli flakes. Drizzle with olive oil and season well with salt and pepper. Place in the oven for 12 minutes or until cooked through and nicely charred on the edges.
• Meanwhile, place a large pan or wok over medium high heat with 2 tbsp of oil. Add the onions and mushrooms and sauté for 5-6 minutes or until deeply browned and caramelised.
• Add the peanuts, garlic, ginger, chilli, and scallions and cook for 2-3 minutes or until fragrant.
• Add soy sauce and mix to combine. Once the broccoli is cooked, add it to this mixture and stir it through.
• Meanwhile, cook the noodles according to their instructions or until al dente. Drain, reserving 50ml of the noodle water. Toss together the noodles and the sauce, adding a bit of the water to thin out the sauce if necessary.
• To serve, place the noodles on the bottom of a bowl and cover with the mushroom and broccoli topping. Garnish with scallions and sesame seeds and a little extra chilli oil.