One of the easiest ways to do good for the planet and for our health? Working more plant-based goodness into your diet.
And here to show you that doesn’t mean compromising on taste or creativity in the kitchen is chef Shannon Martinez. Shannon is the chef and owner of two hugely successful plant-based restaurants, Smith & Daughters and Smith & Deli in Melbourne.
You wouldn’t be the first to assume Shannon lives by a plant-based diet but this talented chef is a meat eater—and that’s her superpower. She’s creating plant-based recipes from this unique perspective that ensures each recipe and dish looks and tastes just like the real deal. Her secret ingredient? v2food, making catering to every type of diet simple. v2 has crafted plant-based mince, burger patties and sausages that are the delicious, nutritious alternative for anyone who loves the taste of meat but doesn’t want to get it from animals.
Fire up the wok and whip up Chef Shannon Martinez’s Dan Dan Noodle recipe using v2food plant-based mince.
Shannon Martinez’s Dan Dan Noodles
- Serves 4
- Preparation time: 30 minutes
- Cooking time: 40 minutes
- 500g Shanghai noodles or medium-thick wheat noodles
- 3 tbsp light tahini
- 3 tbsp Maggi seasoning sauce or light soy sauce
- 2 tsp rice vinegar
- 2 tsp caster sugar
- ½ teaspoon Chinese five spice
- 1 tsp toasted and ground Sichuan peppercorns
- 125ml (½ cup) Sichuan chilli oil
- 2 garlic cloves, minced
- 125ml (½ cup) boiling water
- 2 tbsp vegetable oil
- 3cm piece of ginger, peeled and grated
- 3 spring onions thinly sliced, white and green parts separated
- 100g Sichuan pickled mustard greens or vegetable of your choice
- 1 garlic clove, minced
- 250g v2 veggie mince
- 2 tsp Chinese sweet-bean paste or hoisin sauce
- 2 tsp shaoxing rice wine
- 1 tsp dark soy sauce
- 1 Lebanese cucumber cut into sticks
- 2 bunches bok choy, blanched and refreshed
- 1 handful coriander leaves, roughly chopped (optional)
- 80g (½ cup) roasted and salted peanuts
- 1 tbsp toasted sesame seeds
- To make the sauce, whisk together all the ingredients in a medium bowl. Set aside while you prepare the rest of the recipe.
- For the mince mixture, heat the oil in a wok over medium-high heat and stir-fry the ginger, whites of the spring onion and pickled vegetables for 1 minute. Add the garlic and cook for a further 30 seconds.
- Add the v2 mince and stir well to combine, breaking it up into small bits. Stir through the bean paste, shaoxing wine and dark soy sauce. Stir-fry for another minute, then remove from the heat and set aside.
- Cook the noodles according to the packet instructions, then drain and place in a large bowl. Add some or all of the sauce depending on how heavily dressed you like your noodles (I use it all), and mix well to coat.
- Divide the noodles among four deep serving bowls, top with the mince mixture, green parts of the spring onions and garnishes, and serve.
Yep, it’s that easy. Up your daily veggie intake with plant-based v2 that looks, cooks and tastes just like meat. No matter what recipe you’re whipping up, if it calls for mince or burgers, simply switch it out with v2. Shop v2 from your local Coles, Woolies or independant supermarkets today.
Image credit: Nikki To, courtesy of Vegan With Bite by Shannon Martinez
Editor’s note: This article is sponsored by v2 and proudly endorsed by Urban List. Thank you for supporting the sponsors who make Urban List possible. Click here for more information on our editorial policy.