Delicious Dan Dan Noodles - They're Vegan!
Dan Dan Noodles are a traditional street food from Sichuan, China and can easily be recreated in your home kitchen! I'm lightening them up with Tofu & Mushrooms in place of pork, and adding vibrant greens.
Servings: 6 servings
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Ingredients
- 12 ounces fresh narrow Asian noodles
- 2 teaspoons roasted peanut oil expeller pressed, can use neutral oil
- 2 tablespoons shallots peeled, 1/4" dice
- 2 medium garlic cloves peeled, minced
- 1 1/2 teaspoon fresh ginger peeled, finely grated or minced
- 1 1/2 teaspoon ground Sichuan peppercorns
- 2 tablespoons Chile oil (see my recipe)
- 2 tablespoons tahini* (sesame seed paste)
- 4 tablespoons soy sauce
- 1 tablespoon pure cane sugar can use brown sugar
- 1 1/2 teaspoons black vinegar* see substitutions
- 3 tablespoons filtered water
- 1 cup green vegetables such as: mustard greens, baby bok choy and sugar snap peas (cleaned)
Topping:
- 8 ounces firm tofu I use organic
- 4 large dried shiitake mushroom caps (to soak, will take 30 minutes) Can use fresh too.
- 1 tablespoon neutral oil such as expeller pressed safflower
- 1 tablespoon toasted sesame seeds
- 2 tablespoons scallions thinly sliced
- 1/4 cup dry roasted peanuts chopped
Instructions
For the Sauce:
- In a 12" skillet add the peanut oil, raise heat to medium- low. Add the shallots and sauté for 3 minutes until just a touch golden. Add the garlic, ginger and sichuan peppercorns. Stir well and cook one minute to release their flavors.
- Add the chili oil, tahini, soy sauce, sugar, vinegar and water. Give a big stir - use a whisk if the tahini is lumpy. Take off the heat and stir until creamy. Taste the sauce, add a tablespoon more of chili oil if you like it extra spicy. Set aside.
Make the Tofu & Mushroom Topping:
- Soak dried shiitake caps in boiling water in a small bowl, cover with waxed paper; set aside 30 minutes until softened. Press out water of tofu by gently patting with paper towels. Cut into 3/4 inch cubes.
- Add 1 tablespoon of neutral oil to a sickproof skillet or seasoned cast iron skillet.Add tofu in a single layer - raise heat to medium-high and cook until golden underneath - carefuly turn over with a spatula and cook until golden all around. Cut softened mushrooms into a medium dice - add to the pan, cook, stirring 2 minutes.Add 1 teaspoon of extra chili oil here if you like spicy - will flavor the tofu nicely. Add the toasted sesame seeds - stir in, remove from heat. Add a sprinkle of sea salt.
Cook the Noodles & Vegetables
- Cook the fresh noodles in plenty of water until al dente.In the last minute of cooking - add the green vegetables and let them poach in the water. Drain all, separating the greens.
Serving & Garnishing:
- Add half of the sauce on the bottom of a large bowl, or individual bowls.Add noodles and stir up a bit with chopsticks.Top with the tofu & mushroom mixture and greens.Drizzle remaining sauce on top.Garnish all over with scallions and peanuts. (Can add julienned purple radish too.) Enjoy! These noodles can be refrigerated and served cold as well.
Notes
*Black Vinegar substitutions: equal parts rice vinegar, balsamic vinegar and water, this is gluten free. Other ideas - Chinese rice wine, or dry sherry.
These noodles can be made gluten free with cooked rice noodles.
*Tahini - a nice substitute would be natural creamy peanut butter.
See my Quick -n- Easy Chili- Oil recipe here
This recipe may not be reproduced without the consent of its author, Karen Sheer.
Nutrition Facts
Delicious Dan Dan Noodles - They're Vegan!
Amount per Serving
Calories
302
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Trans Fat
1
g
Sodium
816
mg
35
%
Potassium
167
mg
5
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
11
g
22
%
Vitamin A
218
IU
4
%
Vitamin C
6
mg
7
%
Calcium
90
mg
9
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.