Dumpling Wrapper Noodles

Dumpling wrapper noodles with a spicy, oily, Sichuan inspired sauce, like a dumpling but maybe better?

Done in 15 minutes

Serves 2

Mia Jacobs

Dish by Mia Jacobs

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Ingredients

These noodles are to die for and they're so unbelievably easy to make! Using dumpling wrappers results in thick, chewy noodles that a chilli oil, soy and black vinegar sauce with plenty of garlic can easily cling to.

Method

Carefully stretch each dumpling wrapper into long, thick noodle shapes, they don't need to be perfect. Cover the noodles with a tea towel and set to one side.

Remove the skin from the vegan sausages and break into small pieces. Fry over a medium high heat with a splash of oil until golden brown and starting to crisp. Remove from the pan and set aside.

In the same pan, add another splash of neutral oil and tip in the Chinese cabbage and spring onion whites. Stir fry for a few minutes until they begin to soften. Add the grated garlic and ginger to the pan with the veg, stir and fry for a few minutes.

Add the sausage back in and stir to combine. Season with the white pepper, five spice, MSG and Shaoxing wine.

Bring some water to the boil and lightly salt, then drop in the noodles and cook for around 2 minutes or until cooked, but still al dente, then drain.

Heat the neutral oil until smoking hot then add the sausage mix to a bowl and pile the noodles on top. Add the seasonings (to serve) onto the noodles in individual piles. Carefully pour the smoking hot oil over the seasonings. It should sizzle and bubble as it gently cooks the garlic and spring onions. Add the soy sauce, black vinegar and chilli oil and toss everything together until it's all combined and thoroughly coated in the sauce.

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Mia Jacobs

Mia Jacobs

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