II’d like to start a new campaign called ‘Vegan Haggis Not Just for Burns Night’. Of course, the Scots know this. They know how delicious this genius combination of legumes, vegetables, oats and spices is; How meaty it is without being meaty. I started taking it because I share Robert Burns’ birthday (see Haggis Khema) But it deserves to be eaten all year round. Here I’ve served the haggis to another favorite of mine, Dan Dan Noodles, and I’m happy to report that they burn like a house on fire.
Haggis and pasta
Don’t be put off by the ingredient list. The first four are stirred together to make the sauce, and the majority are placed in a pan, one at a time, and come together quickly.
Preparatory school 15 minutes
He cooks 30 minutes
serves 4
2 tablespoons rapeseed oil
2 garlic clovesPeeled and chopped A piece of fresh ginger, 2 cm x 2 cmPeeled and grated to obtain 1 tbsp
Vegetarian haggis box 454 grams (I love McSween)
1 teaspoon five spices
2 teaspoons dark soy sauce
1½ tablespoons hoisin sauce
1 tablespoon Shaoxing wine
2 pak choiquarters
400 grams and noodlesOr medium-sized wheat vermicelli
For the sauce
100 grams of light tahini
4 tablespoons (60 ml) light soy sauce
2 ½ tablespoons chili powder and oil
4 teaspoons black chinkiang vinegar (black rice vinegar)
To finish
40 grams of roasted salted peanutsGround or very finely chopped
2 green onionsWhites and greens, cut into very thin slices
Place all sauce ingredients in a large heatproof bowl, mix well and set aside.
To prepare the haggis layer, put the oil in a wide pot over medium to high heat, and when hot, add the garlic and ginger. Cook for 2 minutes until fragrant, then crumble into the haggis. Stir frequently for about eight minutes until it starts to brown, then add the five-spice, followed by the soy sauce and hoisin. Cook for another five minutes, until it looks dry and slightly crispy, then flip through the shaoxing. Remove from heat and leave in a single layer in the pan to cool.
Meanwhile, cook the noodles according to package instructions in plenty of hot water. One minute before the cooking time is up, carefully remove a cup of water and add the pak choi. Stir the mixture and let it simmer for half a minute, then use a spoon or fork to remove the pak choi.
Drain the pasta, then put it in the sauce bowl, mix and toss with a spaghetti fork or tongs. Add the reserved pasta water a tablespoon at a time (you’ll need between six and 10 tablespoons to make the pasta delicious and saucy).
Divide the noodles between four shallow bowls, top with the haggis and pak choi, sprinkle with the peanuts and spring onions, and dig in.
