Veggie Dan Dan-Style Noodles
with Mushrooms and Spicy Peanut Sauce
Creamy peanut and sweet hoisin make a silky sauce for Meatless Farms Veggie Ground and savoury mushrooms! Our unusual take: we've replaced fresh Chinese wheat noodles with quick-cooking spaghetti! Twirl the noodles into the flavourful and "meaty" sauce.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Meatless Farm®
170 g
Spaghetti
(Contains Wheat)
226 g
Shanghai Bok Choy
113 g
Mushrooms
2 unit
Green Onion
15 g
Ginger
1.5 tbsp
Peanut Butter
(Contains Peanuts)
1 tbsp
Chili-Garlic Sauce
28 g
Crispy Shallots
(Contains Soy, Gluten)
¼ cup
Hoisin Sauce
(Contains Soy, Sesame, Mustard)
Not included in your delivery
1.5 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Set sealed packet of peanut butter in a small bowl of warm water. Set aside.
Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.
While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown, 3-4 min. Add bok choy and half the ginger. Season with salt and pepper. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm.
Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Meatless Farm® patties. Cook, breaking up patties into bite-sized pieces, then add remaining ginger. Cook until slightly crispy, 4-6 min. Season with salt and pepper.
While Meatless Farm® protein cooks, add hoisin sauce, chili garlic sauce, peanut butter and 1/2 cup of the reserved pasta water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk to combine. Set aside.
Add Meatless Farm® protein, sauce, veggies and half the green onions to the large pot with spaghetti. Season with salt and pepper, then toss to combine. (TIP: Add remaining reserved pasta water, 1 to 2 tbsp at a time, if sauce is too thick.) Divide noodles between bowls. Sprinkle crispy shallots and remaining green onions over top.
