As the chill of winter sets in, it’s time to turn our attention to a beloved Scottish tradition: Burns Night. While haggis typically takes centre stage during this celebration, Meera Sodha invites us to rethink this iconic dish by introducing a vibrant twist with her haggis dan dan noodles. This inventive recipe promises to elevate your culinary repertoire and is a delightful way to enjoy vegetarian haggis well beyond the 25th of January.
A Celebration of Flavours
Sodha’s haggis dan dan noodles offer a harmonious blend of Scottish and Chinese flavours, making it a standout option for any meal. The vegetarian haggis, crafted from pulses, vegetables, oats, and spices, provides a hearty texture and rich taste that pairs beautifully with the spicy, nutty sauce typical of dan dan noodles. It’s a dish that showcases how versatile haggis can be, proving that this traditional staple deserves a place on our plates throughout the year.
Ingredients and Preparation
Do not be daunted by the extensive list of ingredients; this dish is simpler to prepare than it may seem. The first few components are combined to create a luscious sauce, while the remaining ingredients come together in a pan for a quick and satisfying meal.
Ingredients:
– 2 tbsp rapeseed oil
– 2 garlic cloves, minced
– 2cm x 2cm piece fresh ginger, grated (about 1 tbsp)
– 454g pack vegetarian haggis (Sodha recommends Macsween’s)
– 1 tsp five spice
– 2 tsp dark soy sauce
– 1½ tbsp hoisin sauce
– 1 tbsp shaoxing wine
– 2 pak choi, quartered
– 400g dan dan noodles or medium wheat noodles
#### For the Sauce:
– 100g light tahini
– 4 tbsp (60ml) light soy sauce
– 2½ tbsp chilli sediment and oil
– 4 tsp black Chinkiang vinegar (black rice vinegar)
#### To Finish:
– 40g roasted salted peanuts, ground or finely chopped
– 2 spring onions, finely sliced (whites and greens)
Cooking Steps:
Start by preparing the sauce. In a large heatproof bowl, mix all the sauce ingredients thoroughly and set aside. For the haggis topping, heat the rapeseed oil in a wide saucepan over medium-high heat. Once hot, add the minced garlic and grated ginger, cooking for about two minutes until fragrant. Crumble in the vegetarian haggis, stirring frequently for around eight minutes until it begins to brown slightly.
Next, add the five spice, soy, and hoisin sauces, cooking for an additional five minutes until the mixture becomes dry and a tad crunchy. Stir in the shaoxing wine, then remove it from the heat, allowing it to cool in a single layer.
While the haggis is cooling, cook the noodles according to package instructions. One minute before they are done, add the pak choi to the boiling water to soften. Carefully remove a mugful of the noodle water before straining the noodles and placing them into the bowl containing the sauce. Toss everything together, adding the reserved noodle water gradually until you achieve a saucy consistency.
Finally, divide the noodles among four shallow bowls, topping each with the haggis mixture and pak choi. Finish with a sprinkle of peanuts and spring onions, and you’re ready to enjoy a dish that’s both comforting and exciting.
Why it Matters
Meera Sodha’s haggis dan dan noodles represent a delightful fusion of culinary traditions, encouraging us to embrace the versatility of vegetarian cuisine. By reimagining haggis in this way, Sodha not only pays homage to its Scottish roots but also invites a broader audience to experience its rich flavours. This recipe serves as a reminder that iconic dishes can evolve, making them accessible and appealing for all occasions. So, whether it’s Burns Night or any other day of the year, let haggis take centre stage in your kitchen!