Vegan Dan Dan Noodles
User Reviews
4.9
39 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 to 6
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Calories
380 kcal
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Course
Main Course, Appetizer
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Cuisine
Chinese
Vegan Dan Dan Noodles
Report
These vegan dan Dan noodles are as tasty as the original. The tender noodles are served in a rich sauce that is nutty, spicy, and extra fragrant, with a hint of sweetness. It also includes a vegan recipe for a flavorful “meaty” topping that tastes great and clings to the noodles. Be careful, this dish is addictively tasty! {Gluten-Free Adaptable}You can make the dish gluten-free by replacing the soy sauce with tamari or coconut aminos, replacing the Shaoxing wine with dry sherry, using rice vinegar instead of Chinkiang vinegar, and using rice noodles instead of wheat noodles. Note, rice vinegar is much milder and will give the dish a very different taste.
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Ingredients
Vegan meat topping
- 1/2 lb mushrooms
- 1/2 cup pecans (or walnuts)
- 3 green onions , coarsely chopped
- 3 cloves garlic , peeled
- 1/2 block tofu (1/2 lb / 225 g)
- 1 1/2 tablespoons soy sauce
- 1/4 cup Sui Mi Ya Cai (*Footnote 1)
- 2 tablespoons Shaoxing wine
Noodle sauce
- 4 tablespoons Chinese sesame paste (or unsweetened natural peanut butter)
- 4 tablespoons soy sauce
- 4 tablespoons Chinkiang vinegar
- 4 cloves garlic , finely minced
- 3 green onions , finely minced
- 2 tablespoons sugar
- 1/3 to 1 cup homemade chili oil with flakes (or to taste) (*Footnote 2)
- 1/2 teaspoon ground sichuan peppercorns
To assemble
- 10 oz thin wheat noodles , dried (or 1 lb / 450 g fresh noodles)
- 4 to 6 heads baby bok choy , roughly chopped (or spinach, chard, yu choy etc.)
- 1/4 cup roasted peanuts , crushed (Optional)
- 1/2 cup roasted peanuts (Optional)
Instructions
Prepare sauce
- Whisk sesame paste and light soy sauce until fully incorporated. Add Chinkiang vinegar. Continue stirring until mixed. Then mix in garlic, green onion, and agave syrup.
- Add homemade chili oil, a tablespoon at a time. Mix and taste the sauce. Add more chili oil if you want more spiciness. It’s always safe to mix in a small amount now, and serve more on the side so each individual could add more to their own bowl.
- Add toasted and ground Sichuan peppercorns, 1/2 teaspoon at a time. Taste as you mix, until you can taste the numbingness but can still handle it. The more chili oil you add, the more Sichuan peppercorns you will need.
- The consistency of the sauce can vary depending on the thickness of the sesame paste (peanut butter). If the sauce is too thick, add some water and mix well.
Prepare toppings
- Combine the mushrooms, pecans, onion, and garlic in a food processor. Blend until the ingredients are chopped into small bits. Add the tofu. Pulse a few times until the tofu is coarsely chopped. You can also use your hands to break up the bigger pieces of tofu.
- Heat oil in a skillet or a wok over medium heat until hot. Add Sui Mi Ya Cai. Stir a few times to release the fragrance.
- Add the tofu mixture; cook and stir until the bottom of the pan looks dry, 1 to 2 minutes.
- Add the soy sauce and cooking wine. Use a spatula to release any bits that are stuck to the pan. Turn to medium to medium-low heat. Cook, stirring occasionally, until some part of the paste turns golden brown, 6 to 8 minutes.
- Transfer everything to a bowl and set aside.
Prepare the noodle bowl
- Bring a medium pot of water to a boil. Add the baby bok choy. Cook for 40 seconds to 1 minute, until turning tender. Remove the baby bok choys using a slotted spoon, rinse with cold tap water to stop the cooking, then thoroughly drain and set aside.
- In the same pot of water, cook noodles according to the package instructions. Drain the noodles, rinse with cold tap water to stop cooking, then drain again.
- For each noodle bowl, add the noodles, spoon some sauce onto them, add the vegan meat topping, garnish with baby bok choy, sprinkle the crushed peanuts (if using), and mix well. Serve hot or at room temperature.
Notes
- If you cannot find Sui Mi Ya Cai, you can use 2 tablespoons of black bean sauce or fermented black beans to add umami to the vegan meat. Also, you can rehydrate 2 to 3 shiitake mushrooms and add them to the meat mixture. Dried shiitake mushrooms will add an intense and hearty umami to the mixture.
Nutrition Information
Show Details
Serving
1serving
Calories
380kcal
(19%)
Carbohydrates
28.1g
(9%)
Protein
8.5g
(17%)
Fat
27.6g
(42%)
Saturated Fat
3.9g
(20%)
Cholesterol
14mg
(5%)
Sodium
808mg
(34%)
Potassium
286mg
(8%)
Fiber
3.5g
(14%)
Sugar
3.9g
(8%)
Calcium
50mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 380kcal | 19% |
| Carbohydrates | 28.1g | 9% |
| Protein | 8.5g | 17% |
| Fat | 27.6g | 42% |
| Saturated Fat | 3.9g | 20% |
| Cholesterol | 14mg | 5% |
| Sodium | 808mg | 34% |
| Potassium | 286mg | 6% |
| Fiber | 3.5g | 14% |
| Sugar | 3.9g | 8% |
| Calcium | 50mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
39 reviews
Excellent
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