I was in a mood for ramen noodles with rich soup.
I happened to have cooked ground “meat”, and I thought dandan noodles would be perfect.
The vegan “meat” is made of tempeh and super firm tofu.
I like the combination of these two, as they create interesting texture.
I also added something unusual for dandan noodles, sunddried tomatoes!
I roughly chopped the tomatoes into small pieces and added them along with extra oil.
The combination seems a bit strange, as the noodle dish is Asian, and the sundried tomatoes are considered Italian.
But hey, if they taste good together, it doesn’t matter where they originated.