Sichuan Style Sour & Spicy Flat Noodles
By: Chef Cheung Pak Kuen
《Cheung Pak Kuen》
Cheung Pak Kuen aka King Sir learnt cooking from his father since he was 15 years of age. He began working as a cook for Treasure Chinese Restaurant, then switched to being a vegetarian chef at Queen of the East and BenZhen Vegetarian Restaurant for more than 10 years. After working in the food & beverage section of the Eagle Golf Golf Club until the end of 2019, he is now the executive chef for Luxury Veggie Vegetarian Restaurant in Hong Kong. He is also one of the instructors in the Chinese Cuisine Association Institute of Vegetarians representing the Hong Kong region.
Ingredients: serving for one
½ tsp of vegan meat sauce
a pinch of green bean sprouts
½ tsp of shredded Chinese sauerkraut
a pinch of black fungus
a pinch of yuba
a pinch of fried sesame seeds
½ tsp ground peanuts
50g of sweet potato vermicelli
½ tsp of Sichuan hot & spicy sauce
½ tsp of mushroom powder
a few drops of Zhenjiang vinegar
a few drops of Sichuan peppercorn oil
a few drops of chili oil
1. Boil the noodles, rinse with cold water.
2. Boil 400cc of water. Add mushroom powder and dan dan noodle sauce.
3. Cook the white wheat noodle together, then put in a bowl.
4. Top with vegan meat sauce, ground peanuts, shredded hot pickled mustard root, diced Chinese celery and sesame seeds. Ready to serve.
(If you cannot find off-the-shelf dan dan noodle sauce or you don’t eat onion/garlic, you can create your own by mixing sesame seed sauce and peanut butter together.)