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

Dish by Mia Jacobs

Ingredients

Dumpling 'filling'

1 tbspsesame oil

4vegan sausages, skin removed

100gchinese cabbage, roughly chopped

2-3spring onions, whites only

2-3garlic cloves, grated

1 inchginger, grated

1/8 tspwhite pepper

1/4 tspfive spice

1 tspShaoxing wine

1/2 tspMSG

20vegan dumpling wrappers, room temp

To serve

1garlic clove, grated

1/2 tspchilli flakes

1/2 tspchilli powder

1 tspsesame seeds, toasted

1 tspsugar

2 spring onions, greens thinly sliced

50ml neutral oil

1 tbspblack vinegar

2 tbspsoy sauce

2 tspcrispy chilli oil (adjust to taste)

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

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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.