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mushroom Ned Ned noodles

SERVES 4 PREP 20 mins COOKING 15 mins

Could it be that the Sichuan dish Dan Dan Noodles is named after bushranger Ned Kelly’s less-famous brother, who died at the siege of Glenrowan? After all, the gang had spent plenty of time along Woolshed Valley with the Chinese miners, smoking opium and generally playing up. So, isn’t it likely that they’d name a hard-hitting, heavyweight vegan version of this dish after Ned, who won the unofficial heavyweight championship of Victoria in a 20-round bareknuckle boxing fight with Isaiah ‘Wild’ Wright at Beechworth in August 1874? If, somehow, they didn’t, then I am sure they would approve and I feel justified in reimagining history.

1 tbsp peanut oil400g portobello mushrooms, finely chopped2 spring onions, white and green parts separated and thinly sliced1 tbsp finely grated ginger1 tbsp light soy sauce1 tbsp Shaoxing rice wine400g wheat noodles (your favourite, possibly ramen or udon)1 bunch gai80g (½ cup) roasted unsalted peanuts, very coarsely chopped, leaving some whole sesame seeds, to sprinkle

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