Ching He Huang served up Sweet Corn Dan Dan Noodles on Sunday Brunch.
The ingredients are: 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 and 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 and 3 tbsp finely diced, deseeded red chilli.
To serve: 800ml very hot vegetable stock, 3 tbsp finely chopped spring onions and Small handful of fresh coriander, finely chopped.
See recipes by Ching in her book titled: Asian Green: Everyday plant-based recipes inspired by the East available from Amazon now.