Vegan Dan Dan Noodles

To make the sauce, whisk together the tahini, Maggi seasoning sauce, rice vinegar, caster sugar, Chinese five spice, Sichuan peppercorns, Sichuan chilli oil, minced garlic, and boiling water in a medium bowl. Set aside while you prepare the rest of the recipe.

For the mince mixture, heat the oil in a wok over a medium–high heat and stir-fry the ginger, whites of the spring onion and pickled vegetables for 1 minute. Add the garlic and cook for a further 30 seconds.

Add the mince or textured vegetable protein and stir well to combine, breaking it up into small bits if using veggie mince, then stir through the bean paste, shaoxing wine and dark soy sauce. Stir-fry for another minute, then remove from the heat and set aside.

Cook the Shanghai noodles according to the packet instructions, then drain and place in a large bowl. Add some or all of the prepared sauce, depending on how heavily dressed you like your noodles (I use it all!), and mix well to coat.

Divide the noodles among four deep serving bowls, top with the mince mixture, the green parts of the spring onions, and the cucumber sticks, bok choy, coriander leaves, roasted salted peanuts, and toasted sesame seeds, then serve.