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15 Minute Red Thai Curry with Gary Barlow

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Rich tahini sauce, shiitake mushrooms, and chilli oil come together in 25 minutes. A bold, satisfying bowl you'll want on repeat. Make it tonight.

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https://bosh.tv/recipes/spicy-dan-dan-noodles

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Dan Dan Noodles are one of those dishes we come back to again and again, especially when we want something that feels properly indulgent but comes together in about 25 minutes. The combination of crispy mushroom mince, slippery noodles, and that nutty, spicy, tangy sauce is just incredible. Every bite has this brilliant contrast of textures and there's a real depth of flavour that tastes like it took way longer than it did. Honestly, once you've made this you'll be putting it on your weekly rotation without even thinking about it.

Spicy Dan Dan Noodles

Start with the mince&amp;nbsp;
Heat the sesame oil in the hot frying panFinely chop the mushrooms and add them to the pan with pinch of saltAdd the mince to the pan and fry for about 10 minutes, stirring regularly, until you are left with a crispy mixture (turn down the heat if you find it sticks to the pan too much)Slice the spring onions and set aside

Meanwhile, cook the noodles&amp;nbsp;
Add the noodles to the pan of boiling water and cook according to the packet instructionsDrain and rinse with cold water&amp;nbsp;Make the sauce by mixing together all the sauce ingredients in a bowl

Return to the mince&amp;nbsp;
Peel the garlic and grate it directly into the pan along with the gingerAdd the Chinese 5 spice  and cook for 1 minute, adding a splash more sesame oil if it looks too dryPour in a third of the sauce and cook for 2 minutes until the mince is slightly brownedRemove half the mince mixture and set it asideReduce the heat&amp;nbsp;to low while the noodles finish cookingTransfer the cooked noodles to the pan and add most of the spring onion, keeping a handful back for garnishIncrease the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary

Time to serve&amp;nbsp;
Divide the noodle mixture between 2 bowlsTop with the reserved crispy minceFinish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onion

Make the sauce and cook the mince up to 2 days ahead. Store separately in the fridge. Cook fresh noodles when you're ready to eat, then toss everything together.

Can I make this ahead?

The cooked mince freezes well for up to 3 months. Defrost overnight in the fridge and reheat in a pan. Don't freeze the noodles or sauce, they go soggy.

Is this freezable?

Smooth peanut butter works brilliantly and is more traditional for dan dan. Use the same amount. Cashew butter also works if you've got it.

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