Vegan Dan Dan Noodles

1. Toast the sesame seeds in a dry pan over 1/3 heat for about 5 minutes until golden brown.
2. Meanwhile, cut the vegetables into bite-sized strands as you see fit.
3. Cut the spring onion diagonally into small rings.
4. Heat with 1 stock cube, 1.5 liters of vegetable stock in a large saucepan. Add 1 tablespoon of soy sauce to this.
5. Prepare 2 frying pans on the stove.
   In the smallest pan, make the basic sauce. Heat some oil and add the Sriracha or Sambal to it. Let it fry gently and after 1 minute add the peanut butter, Hoisin sauce and garlic. Let it simmer until the dish is served.
6. Put the noodles in the boiling stock for 3 minutes. Add the vegetables and let it blanch for 1 minute together with the noodles.
7. Heat the veggie mince in the oil (and possibly 1 tbsp sesame oil) for half a minute. Season with some Ketjap Manis, the peanuts, fried onions and some black pepper. If desired, spice it up with some Sriracha or sambal.
8. Serve the dish by adding some basic sauce to taste at the bottom of the bowl. Put the noodles on top, vegetables on top or next to it, the minced meat on top and add broth to your liking.
9. Garnish with the sesame seeds and some spring onion
   
   

Tip: With egg noodles and normal minced meat (min. 5 min. baking) and meat stock, this recipe becomes extra authentic (but no longer vegetarian).