Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Dan dan noodle salad

Chinese 15 Mins Prep · 30 Mins Cook

Place a small pot over a medium heat. Add 125ml of sunflower oil, 1 tablespoon of Sichuan peppercorns, cinnamon stick and star anise to the pot and slowly heat to 160°C, or until fragrant. Remove from the heat and allow to cool for 2 minutes before removing the whole spices. Stir in the chilli flakes and set aside to cool completely.
To make the mince, heat 2 teaspoons of sunflower oil in a large non-stick frying pan over a medium heat. Add the chicken mince. Sauté until golden before adding the sweet bean sauce (or hoisin sauce), 2 teaspoons (approx. ½ tsp) of soya sauce, ½ teaspoon of five spice, pak choi and baby spinach.. Cook until all the liquid has evaporated. Remove from the pan and place in a medium-sized bowl.
To make the tahini chilli sauce, combine the tahini, 3 tablespoons of soya sauce, sugar, ½ teaspoon of five spice, ½ teaspoon of ground Sichuan peppercorns, chilli oil, garlic cloves and noodle water. Adjust the seasoning, if needed.
Cook the noodles according to package instructions. Drain, reserving 4 tablespoons of the cooking water.
Add the cooking water, a teaspoon at a time, to the tahini chilli sauce to reach the desired consistency.
Divide the sauce between four bowls, top with the noodles and chicken mince.
Serve with finely sliced spring onions.