Celery, mushroom and leek 'dan dan' noodles from To Asia, With Love: Everyday Asian Recipes and Stories from the Heart (page 93) by Hetty Lui McKinnon

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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

  • Eat Your Books

    Can substitute rice noodles, glass noodles, or noodles of your choice for wheat noodles; button mushrooms for Swiss brown mushrooms; soy sauce for tamari; peanut butter for tahini; neutral oil of your choice for vegetable oil; and chilli oil or chilli flakes for the book's "Everything oil".

  • mackenzie301247 on March 15, 2026

    Really good, just dont make my mistake and use mung bean noodles that stick together the minute you drain them. I would double the toppings for same quantity of noodles next time (300g dried/450g fresh.)

  • katewalton on February 21, 2026

    Genuinely surprised at how fantastic this combination of vegetables tastes.

  • rach3190 on March 22, 2025

    This one ended up being quite a thick and cloying sauce for us and it didn't seem like the flavors of the mushrooms or leek came through much. This could be due to the thickness of tahini varying. We also used Laoganma Spicy Chili Crisp Sauce for the first time, and a less funky chili oil might have had a cleaner taste here. I fear that and the tahini was doubly down on rich flavors - so this miss is likely on us.

  • Astrid5555 on March 07, 2025

    Amazingly delicious, will be repeated a lot.

  • Jane on October 25, 2021

    I wasn't keen on my last noodles from TAWL (Shawarma 'Singapore' noodles) but these I loved. There was so much flavor in the caramelized mushrooms, celery & leeks plus the very flavorful dan dan sauce. Definitely a repeat for me.

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