Ben Ben noodles from East: 120 Vegetarian and Vegan Recipes from Bangalore to Beijing (page 77) by Meera Sodha

Ingredients

Sichuan peppercorns
Dried berries of Xanthoxylum species plants. Although there is a Xanthoxylum fagara, it is native to Florida and Caribbean, and not used in Chinese cuisine. Buy Now
- The Spice House - United States
spring onions
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

quinn_q3nqrr on April 12, 2026

This is an absolute classic and quite easy and quick despite the number of ingredients. Gets better every time I make it. This time I used laoganma instead of chilli oil to make it less spicy for someone who didn't care for the heat and it was pretty delicious - would recommend!
lean1 on February 13, 2023

made this with baby bella mushrooms because that is all i had. I left out the pickles and the pepper corns, and used 1/8 tsp chili powder instead. I chopped the mushrooms by hand to avoid turning them to mush and it came out fine. I like this as an alternative to Dan Dan which I can't eat.
SKidd on February 13, 2023

Have made this a couple of times and it’s very good. I always think I want a more “authentic” version but it tastes amazing so…
aeybkme on January 29, 2023

We found this too creamy to be authentic.
ALawson25 on November 15, 2021

A really delicious mid week meal, I don’t think it would be as good as it was and will definitely make again. I used flat mushrooms with I thought were fine.
raybun on February 26, 2021

Delicious! The mushrooms disintegrated in the processor, next time I’ll be more careful to keep some texture. Tried with shiitake and cremini, no discernible difference.
sarahj22 on January 18, 2021

Slightly weird but delicious. I like the flavour of mushrooms but not the texture, so this was a great way to serve them. They matched beautifully with the creamy noodles. I subbed dark soy sauce for light and found the dish a little too salty, so in future I'll make sure to stick with light soy and/or cut back a bit.
grindabod on January 30, 2020

Absolutely delicious. I added a little bit of fish sauce along with the vinegar as I'm not vegetarian, but honestly I think it would have been super tasty without as well. Gobbled this up in a matter of seconds!