This soup has got all the flavours of dan dan noodles but we've kept it vegetarian – which means less cooking time and less washing up. Winner.
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Serves
4
Dried Rice Noodles
Spring Onion
Five-Spice
Tahini
Cucumber
Chinese Black Vinegar
Soy Sauce
Chilli Oil
Peanut
Sesame Oil
Cold Water
Ice Cube
Serves
4
Dried Rice Noodles
Spring Onion
Five-Spice
Tahini
Cucumber
Chinese Black Vinegar
Soy Sauce
Chilli Oil
Peanut
Sesame Oil
Cold Water
Ice Cube
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Combine chilli oil, soy sauce, tahini, five-spice, and black vinegar in a bowl or jug. Add the cold water gradually whilst stirring until you have a smooth soup consistency. Pop in the fridge for a few hours or until very cold.
Step 2.
When you’re ready to eat, cook the noodles according to package instructions and then drain and rinse in cold water to stop the cooking process. Toss the noodles in the sesame oil and set aside.
Step 3.
Cut the cucumber into matchsticks. Finely slice the spring onions. Roughly chop the peanuts.
Step 4.
Pour the soup broth into a bowl, top with the noodles, a couple of ice cubes, peanuts, cucumber and spring onions. Give it a good mix and get stuck in.
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