Serving amount:
  • Udon noodles
  • 1 firm tofu pack
  • 1 ALAS dan dan sauce
  • 1 ATLAS peanut & shallot mix
  • 1 broccolini bunch
  • 1 mushrooms bag
  • 1 garlic clove*
  • 1 spring onion bunch*

Pantry staples: Cooking oil 

Allergens: Wheat, gluten, soy, onion, sesame, garlic, onion, nuts (peanut)

Specialised equipment: Sieve, grater, absorbent paper 

Chef's note: Orginating from Chinese Sichuan cuisine, dan dan noodles get their name from the carrying pole (dan dan) that was used by street vendors to carry baskets of noodles and sauces on either side. They sold these noodles on the street for a cheap price. The secret ingredient in our ATLAS version is the sesame paste that helps reduce the numbing heat from the Sichuan peppercorns. 

* Garlic and spring onion are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Wash the vegetables. Don’t wash the mushrooms, brush with absorbent paper if necessary. Bring a saucepan of water to the boil. Cut the broccolini in half, separating the stem and the florets. Thinly slice the stem. Finely slice 1 spring onion* per 2 people. Keep the spring onion greens and whites seperate. Finely slice 1 garlic clove* per 2 people. Finely dice the mushrooms. Grate the tofu. 

2. Cook the mushrooms and broccolini stem 

Heat a splash of oil in a frying pan over medium-high heat. Add the mushrooms and cook for 5 minutes or until the moisture from the mushrooms has evaporated and they have browned and crisped. Add the broccolini stems, spring onion whites and garlic and cook for 1 minute or until aromatic. Set aside in a clean bowl. 

3. Cook the tofu 

In the same frying pan, add a splash of oil and the tofu and cook for 3 minutes, stirring often to prevent sticking, or until browned and crisp. Add a little more oil if the tofu starts sticking but don’t worry too much as this will come off when you add the sauce. Add the mushroom mixture and cook for 1 minute to combine the ingredients. Reduce the heat to low. 

4. Add half of the dan dan sauce 

Add half of the dan dan sauce to the tofu and mushroom mixture and cook for 2 minutes or until most of the liquid has been absorbed. 

5. Blanch the broccolini 

Meanwhile, add the broccolini florets to the boiling water and cook for 1 minute to slightly soften. Remove the broccolini and keep the water boiling. 

6. Cook the noodles 

Add the noodles to the boiling water and cook for 1 minute or until cooked through. Strain and mix with the remaining dan dan sauce. 

7. To serve 

Divide the noodles, tofu and mushroom dan dan, broccolini florets, peanut and shallot mix and spring onion greens between serving plates. Mix everything together just before eating to ensure all the flavours are combined.