Dumpling Wrapper Chilli Oil Noodles

The most satisfying noodles ever - made with shop bought dumpling wrappers!

Done in 15 minutes

Serves 2

Mia Jacobs

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Ingredients

    Stir fried filling:
  • 1 + 1/2 tbspsesame oil + vegetable oil
  • 4vegan sausages, skin removed, broken into pieces
  • 2garlic cloves, grated
  • 1 inchginger, peeled and grated
  • 150gchinese cabbage, roughly chopped
  • 2 spring onions, white bit sliced
  • 1/8 tspwhite pepper
  • 1/4 tspChinese 5 spice
  • 1 tspsoy sauce
    • To assemble:
  • 18-20dumpling wrappers
  • 1clove garlic
  • 1/2-1 tspchilli flakes
  • 1 tspred pepper flakes (not spicy)
  • 1 tspsesame seeds
  • 1 tspcaster sugar
  • 2spring onion, greens finely sliced
  • 1/4 tspMSG
  • 50-75mlvegetable oil
  • 1 tbspblack vinegar
  • 2 tbspsoy sauce

If you've ever thought about making long, wide (biang biang) noodles from scratch but don't have the time or energy to make a dough and prove it for hours, this is the hack for you. Stretch out shop bought dumpling wrappers and you've got deliciously slippery, chewy noodles that go perfectly with a chilli oil sauce.

Method

  • Bring the dumpling wrappers to room temperature (or microwave for around 10 seconds as it can help to loosen then up). Make sure not to leave them exposed to the air while you're working with them as they can dry out a little and crack as you pull them.
  • Stretch out each dumpling wrapper into a long wide noodle then place on a plate, and cover tightly with cling film or a towel until needed.
  • Get a large pot of salted water on to boil.
  • Heat the sesame and vegetable oils in a medium frying pan over a medium heat. Once hot, crumble in the vegan sausages (ensuring the pieces don't all stick together). Fry for around 5-6 minutes, stirring frequently until golden brown and crisp.
  • Add the garlic and ginger, white pepper and five spice and stir into the sausages. Fry for around 30 seconds then add in the cabbage and spring onion whites. Reduce the heat.
  • Boil the noodles for 1-2 minutes then place everything in a heatproof bowl with the stir fried veg at the bottom and noodles on top.
  • Top the noodles with the aromatics, spread out. Heat the veg oil to smoking point then carefully pour over the garlic, spring onion greens then the rest of the spices.
  • Pour the soy sauce and black vinegar over the top, toss everything together then serve with spring onions and dive in.

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    Mia Jacobs

    Mia Jacobs

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    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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