As the days get cooler and autumn settles in, warm and comfy noodle recipes are my favorite! This plant-based version of the classic Chinese dish is packed with bold, spicy flavors that will warm you from the inside out. The rich, creamy sauce and the umami-packed topping make it the perfect dish for cozy evenings when you’re craving something hearty yet healthy. Perfect for a quick weeknight meal, these noodles will become your go-to for chilly fall nights.
History
Dan dan noodles started out as a street food in Sichuan in the 1800s. The ingredients were carried on bamboo poles (dan), hence the name. Typically, the recipe contains pork. There are some regional customizations of the dish, and it is often served as a soup with more broth. You can read more about the history and regional variations here.
Other Uses for Dan Dan Sauce
This sauce makes a delicious dip for spring rolls, dumplings, or potstickers, as well as a great finishing touch drizzle over roasted vegetables or grain bowls. And you can add extra flavor to sandwiches or wraps by spreading a layer of Dan Dan sauce inside.
You can also use it in stir-fry recipes – after stir-frying your vegetables (bell peppers, broccoli, carrots, bok choy, and kale are all great veggies to add in!) and tofu or tempeh in a little oil, toss the Dan Dan sauce into the pan. Add 1-2 tablespoons of water or broth to ensure the sauce coats everything evenly and stir until heated through.
Dan dan sauce also makes a really great salad dressing – thin the sauce by whisking in additional rice vinegar or lime juice along with water until it reaches your desired salad dressing consistency. Drizzle it over an Asian-inspired slaw or use it to dress up a bowl of mixed greens with tofu or edamame. You can add a splash of sesame oil, honey, or agave nectar to balance the flavors when using it as a dressing.
Recipe Tips and Customizations
- Store any leftover noodles in an airtight container in the fridge for up to 3 days. The noodles will absorb more of the sauce as they sit, so you may need to add a splash of water or vegetable broth when reheating to loosen the sauce.
- You can prepare the sauce ahead of time and freeze for faster meal prep later. Freeze the sauce in an airtight container for up to one month. When you’re ready to eat, cook fresh noodles and toss with the thawed sauce for the best texture.
- To reheat, heat the noodles on the stovetop with a little water or vegetable broth to prevent them from drying out. You can also reheat in the microwave, stirring halfway through to ensure even heating.
- If you’re sensitive to heat, you can reduce the amount of chili oil or omit the Sichuan peppercorns. For an extra kick, feel free to add more chili oil or sprinkle red pepper flakes over the top before serving.
- Traditional Dan Dan noodles use wheat noodles, but you can easily substitute with gluten-free options like rice noodles or even zucchini noodles for a lighter version.
- If you don’t have access to plant-based ground meat, finely chopped mushrooms or crumbled tofu are both excellent alternatives. They provide a chewy texture while soaking up all the flavors of the sauce.
- If you’re allergic to peanuts or prefer a different flavor profile, tahini makes an excellent substitute. It gives the sauce a nutty creaminess without the peanut taste.
- No chili oil? No problem! Try using sriracha or crushed red pepper flakes for a milder, yet still spicy, version.
Bold and Spicy Vegan Dan Dan Noodles Recipe
Ingredients
- 8 oz dried noodles ramen, soba, or rice noodles
- 2 tablespoons vegetable oil
- ½ cup plant-based ground meat or finely chopped mushrooms for texture
- 1 tablespoon soy sauce
- ½ teaspoon five-spice powder
- 1 tablespoon Sichuan peppercorns optional
- 1 tablespoon sesame oil
- 2 tablespoons peanut butter or tahini
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon chili oil adjust for spice preference
- 1 tablespoon maple syrup or sugar
- ¼ cup vegetable broth or water
- 2 garlic cloves minced
- 1 tablespoon ginger grated
- 2 green onions finely chopped
- 1/2 cup roasted peanuts chopped (optional)
- 1/4 cup fresh cilantro chopped (optional)
Instructions
- In a large pot, bring water to a boil. Add 8 oz of dried noodles and cook according to package instructions (usually 3-5 minutes). Drain and set aside.
- Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1/2 cup of plant-based ground meat or mushrooms, 1 tablespoon of soy sauce, and 1/2 teaspoon of five-spice powder. Sauté for 5-7 minutes until browned and crispy. Remove from heat and set aside.
- If using the Sichuan peppercorns, in a small dry pan toast 1 tablespoon of Sichuan peppercorns over medium heat for 2-3 minutes, until fragrant. Crush them with a mortar and pestle or spice grinder.
- In a bowl, whisk together 1 tablespoon of sesame oil, 2 tablespoons of peanut butter or tahini, 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of chili oil, 1 tablespoon of maple syrup, and 1/4 cup of vegetable broth or water until smooth.
- In a large mixing bowl, toss the cooked noodles with the sauce until evenly coated. Add 2 minced garlic cloves, 1 tablespoon of grated ginger, and half of the chopped green onions. Toss again.
- Divide the noodles into bowls. Top each serving with the crispy plant-based meat or mushrooms, the toasted Sichuan peppercorns (if using), remaining green onions, 1/2 cup of chopped roasted peanuts, and 1/4 cup of fresh cilantro for garnish.
Leave a Comment