Healthy Vegan Dan Dan Noodles Recipe – Easy & Quick Chinese Delight
Dan dan noodles are the epitome of simple yet satisfying street food. Traditionally, cold or warm noodles are topped with a flavorful sauce packed with minced pork, preserved vegetables, and a medley of aromatic spices. Our vegan version stays true to the spirit of this beloved dish while swapping out the pork for a clever mushroom alternative.
Ingredients
- 6 ounces white button mushrooms, quartered
- 2 tablespoons vegetable oil
- 3 teaspoons light soy sauce
- 2 teaspoons Chinkiang vinegar
- 1 tablespoon tahini paste
- 2 teaspoons sugar
- 4 tablespoons roasted chili oil with chili sediment
- 1 tablespoon fermented chili broad bean paste
- Kosher salt
- 3 tablespoons finely chopped preserved Sichuan mustard root or stems
- 2 medium cloves garlic, finely minced
- 2 tablespoons Shaoxing wine
- 8 ounces fresh Chinese wheat noodles
- Chopped cilantro
- Thinly sliced scallions
Directions
- Transform the mushrooms: Pulse mushrooms in a food processor until finely chopped. Heat vegetable oil in a small saucepan and cook mushrooms until deep golden brown, about 8 minutes. Strain, reserving 1 tablespoon of the flavorful oil.
- Craft the sauce: In a medium bowl, whisk together soy sauce, Chinkiang vinegar, tahini, sugar, chili oil (with sediment), and broad bean chili paste. Set aside. Keep a quart of salted water simmering nearby.
- Sizzle the aromatics: Heat the reserved mushroom oil in a large skillet or wok. Stir-fry the Sichuan vegetables, fried mushrooms, and garlic until fragrant, about 45 seconds. Deglaze with Shaoxing wine and add to the sauce bowl.
- Cook the noodles: Boil the noodles until they have a springy bite, about 4 minutes. Drain, reserving 3/4 cup of the starchy cooking liquid. Stir this liquid into the sauce for the perfect consistency.
- Assemble and serve: Place noodles in bowls, generously pour the sauce over top. Garnish with fresh cilantro and scallions. Give it a good stir before diving in – each bite should be coated in that irresistible sauce!
The Secret to Vegan “Meat”
Our mushroom-based alternative to ground pork is the star of this dish. By finely chopping and dry-frying mushrooms, we create little nuggets with a satisfying chew and deep umami flavor. While not identical to pork, this clever substitute adds a delicious savory element that pairs perfectly with the bold Sichuan flavors.
Sauce: The Heart of Dan Dan Noodles
The sauce is where the magic happens. A harmonious blend of soy sauce, black vinegar, tahini, chili oil, and fermented broad bean paste creates a complex flavor profile that’s at once spicy, tangy, and deeply savory. The addition of some starchy noodle cooking water helps the sauce cling beautifully to each strand of noodle.
Tips for Noodle Perfection
For the best texture, cook your noodles in less water than you might expect. This results in extra-starchy cooking liquid that works wonders for thickening the sauce. Remember, slightly undercooked noodles are ideal – they’ll continue to soften slightly when mixed with the hot sauce.
Customize Your Heat
Feel free to adjust the amount of chili oil to suit your spice preference. For a milder version, start with less and add more to taste. Remember, the heat should be balanced with the other flavors, not overpowering.
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Servings: 2 | |
| Amount per serving | |
| Calories | 863 |
| % Daily Value* | |
| Total Fat 51g | 65% |
| Saturated Fat 6g | 32% |
| Cholesterol 89mg | 30% |
| Sodium 1349mg | 59% |
| Total Carbohydrate 81g | 29% |
| Dietary Fiber 4g | 14% |
| Total Sugars 8g | |
| Protein 20g | |
| Vitamin C 12mg | 59% |
| Calcium 60mg | 5% |
| Iron 6mg | 33% |
| Potassium 588mg | 13% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Make-Ahead Magic
Want to have dan dan noodles on demand? Prepare a larger batch of the sauce base and store it in an airtight container in the fridge. It’ll keep for several weeks, thanks to its high oil and acid content. When the craving strikes, simply cook some noodles, add a bit of the starchy cooking water to your premade sauce, and enjoy!
Ingredient Spotlight: Chinkiang Vinegar
Chinkiang vinegar, also known as black vinegar, is a key player in this recipe. Its complex, slightly sweet flavor is reminiscent of balsamic vinegar but with a unique character all its own. If you can’t find it locally, look for it in Asian markets or online retailers.
The Art of Chili Oil
When shopping for chili oil, look for brands that include chili sediment in the bottle. This sediment is packed with flavor and gives the oil its characteristic deep red color. Better yet, try making your own chili oil at home – it’s surprisingly easy and allows you to control the heat level.
With its bold flavors and satisfying textures, this vegan dan dan noodle recipe proves that plant-based cuisine can be every bit as exciting as traditional meat-based dishes. Whether you’re a long-time vegan or simply looking to expand your culinary horizons, these noodles are sure to become a new favorite in your recipe rotation. Enjoy the journey into the vibrant world of Sichuan-inspired vegan cooking!