Vegan Dan‑Dan Noodles with Eggplant and Sesame

• sesame oil↗2 ч. л. tsp
• eggplant↗1 маленький

  cut into 1 cm cubes

• noodles↗80 г (1 гніздо) суха пшенична g
• Chinese five‑spice powder½ ч. л. tsp
• garlic clove↗1 маленький

  minced

• Sichuan pepperдрібка меленого

  ground

• tahini↗1 ст. л. tbsp

  or Chinese sesame paste

• hoisin sauce↗1 ст. л. tbsp
• light soy sauce↗1 ст. л. tbsp
• black rice vinegar↗2 ч. л. tsp
• crispy chili oil1-2 ч. л. tsp

  to taste

• green onion↗2

  thinly sliced

• sesame seeds↗2 ч. л. підсмажені tsp

  (used a mix of black and white)

Step-by-step instructions

1. 1

   Heat the sesame oil in a wok over high heat, stir‑fry the eggplant for 5 minutes until it becomes soft and lightly browned. Meanwhile, bring water in a kettle to a boil. Cook the noodles in a pot of boiling water for one minute less than the package instructions, drain and rinse under cold running water to stop cooking.

2. 2

   Add the five‑spice powder, minced garlic, and ground Sichuan pepper, stir‑fry quickly for another 1 minute.

3. 3

   In a bowl, combine tahini, hoisin sauce, light soy sauce, black rice vinegar and chili oil. Stir in 50 ml of hot water until smooth. Pour the sauce over the eggplant and cook for 1–2 minutes until it thickens and becomes glossy. Add the cooked noodles and toss thoroughly so they are coated with the sauce; if needed, add a little more hot water if the sauce is too thick. Before serving, garnish with finely sliced green onion and toasted sesame seeds.