Meera Sodha The new ve­gan

The Guardian - Feast - - Feast -

Cook­ery writer of the year It burst my bub­ble when I found out that dan dan noo­dles, the fa­mous Sichuan dish, was not named af­ter two men called Dan, but af­ter the type of pole used by street sell­ers to carry their bas­kets of noo­dles and sauce to sell to passersby. In this in­stance, how­ever, the name ben ben refers to my friend, the great cook Ben Ben­ton, on whose recipe this is based. Here, shi­itake mush­rooms rub along­side tahini and roast chilli oil to make an as­tound­ingly good sauce that’s hot enough to put hairs on your chest.

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