Ingredients:

Allergens in bold

Sichuan Peppercorns

Pak Choi

Spring Onion

Chestnut Mushrooms

Dark Soy Sauce (Gluten, Soya)

Chinkiang Vinegar

Chiu Chow Chilli Oil

Chilli Garlic Sauce (Gluten, Soya)

White Sugar

Soy Sauce (Gluten, Soya)

Crushed Garlic (Sulphites)

Egg Noodles (Gluten, Eggs)

Nutritional Information:

Per serving: Energy (kcal) 858 Fat 11g of which saturates 1g Carbohydrates 166g of which sugars 13g Protein 29g Salt 5.08g 

Recipe Description:

A ‘dan’ is a bamboo pole that street vendors in the city of Chengdu used to hoist on their shoulders, allowing them to carry a cooking pot for noodles on one end, and their sauce on the other. On setting up their wares in a side street, they’d shout ‘dan-dan’ to attract attention to the simple meal being prepared— a base of spicy sauce laced with tingly Sichuan pepper, a heaping of noodles, then a savoury fried topping (here we’ve opted for meaty mushrooms). Stirred together and eaten quickly while hot, it’s still the preferred meal of Chengdu’s night owls and busy students, a teasing, fiery fast food with an artisanal spirit.