Vegan dan dan noodles

Roughly chop the broccolini into bite-sized pieces. Finely chop the garlic and ginger and roughly chop the white part of the green onion.

Roughly crush the chickpeas and slice the bamboo.

Bring a small pot of water to the boil for the noodles.

In a serving bowl combine the sesame paste, soy sauce and chili oil, add the finely chopped green part of the green onion and stir.

Cook the noodles to package instructions.

In a saute pan over medium-high heat, toast the Sichuan peppercorn for 45 seconds, then crush it in a mortar and pestle.

Return the pan to the heat with a drizzle of grapeseed oil, add the garlic, ginger, green onion and broccolini and saute three to four minutes.

Add the chickpeas, bamboo and liquid smoke and saute another three to four minutes.

Add the crushed Sichuan pepper and the soy sauce.

Strain the cooked noodles and add them to the sauce in the serving bowl, letting the sauce absorb into them.

Top the noodles with the sauteed vegetables, the crushed roasted peanuts and the white sesame seeds.