Vegan Dan Dan Noodles 擔擔麵 素食
Vegan Dan Dan Noodles 擔擔麵 are boldly umami, vibrantly subtle and creamy. Traditional Sichuan noodle dish is saucy and spicy and packs flavour and texture of toasted sesame paste, Sichuan peppercorns, chilli oil, ground pork, pickled vegetables, bok choy and more. To transform this authentic recipe into a Plant-based Spicy Noodles Recipe, we use extra firm tofu to replace the meat (which we guarantee you won't miss)!
- Prep time
- 30 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500g Chinese wheat noodles or Oriental Style Noodles 白麵條 / 陽春麵
- Few stalks of fresh vegetables like baby spinach, yu choy, or baby bok choy
- 100 g Extra Firm Tofu
- 100g Shitake Mushrooms
- 50g Sui Mi Ya Cai
- 2 cloves of Garlic
- 1 inch finely minced Ginger
- 1 tbsp Dark Soy Sauce
- 1 tbsp Shaoxing Wine or Sake
- 1 tsp Brown Sugar or Coconut Sugar
- 2 tbsp Douban Jiang (Spicy Broad Bean Paste)
- 1/4 tsp Chinese Five Spice Powder
- Pinch of Salt and Ground White Pepper
- Vegetable Oil
- 4 tbsp Vegetable oil
- 2 cloves garlic minced
- 25g Sichuan Peppercorns
- 2 tsp Peppercorn Chili Oil 花椒辣油 or our Homemade Fragrant Peppercorn Oil
- 4 tbsp Chinese Sesame Paste
- 1 tbsp Light Soy Sauce
- 2 tbsp Dark Soy Sauce
- 1 tsp Brown Sugar
- 1.5 tsp Chinkiang Vinegar (Chinese Black Vinegar)
- 1 tsp Douban Jiang (Spicy Broad Bean Paste)
- Finely Chopped Green Onion
- Roasted Chopped peanuts
- Fresh Green Onions
- Pickled Vegetables
- Finely Chopped Cilantro
Instructions
- 1
Add vegetable oil over medium high heat in a large skillet or large wok. Once the oil is hot and simmer, add minced garlic and ginger and pan-fried until fragrant.
- 2
Add crumbled plain tofu, rehydrated Shitake Mushrooms and Sui Mi Ya Cai into the frying pan.
- 3
Moving quickly, add seasoning sauce (Shaoxing Wine, sugar, Douban Jiang Chili paste, Chinese Five Spice Powder, and a pinch of salt and ground white pepper). Stir to combine. Cook for a few minutes until crumbly and crispy. Remove from heat and set aside.
- 4
Add cold water into a large pot, and bring to a boil. Once the pot of water is boiling, cook fresh noodles according to package instructions. Remove from heat, drain and set aside cooked noodles. Reserve excess water.
- 5
While the noodles are cooking, prepare the sesame chilli sauce.
- 6
Heat up vegetable oil and Sichuan Peppercorns in a small saucepan over medium-high heat. Once the oil is simmering (but not smoking), pour it over the minced garlic. Let cool to room temperature.
- 7
In a small bowl, prepare the rest of the sauce by adding the rest of the ingredients (peppercorn chilli oil or Fragrant Peppercorn Oil, Chinese sesame paste, light soy sauce, dark soy sauce, brown sugar, Chinkiang Vinegar and Douban Jiang). Mix well to combine together. Set aside.
- 8
Blanch leafy green vegetables in a pot of lightly salted boiling water for one minute or less until vibrantly green. Remove from water and set aside.
- 9
The cooked noodles should be ready this time. Strain the noodles and reserve the cooking water in case the noodles get too dry.
- 10
The key to this Chinese dish requires different layering of complex flavours. You can think of this Sichaun noodle recipe as having four parts: the noodles, the chilli oil mixture, the meat mixture and the toppings.
- 11
Divide and add the noodles into two single-serving bowls. Top the noodles with about 1/4 cup of the hot cooking water, a heaping spoonful of spicy sesame sauce, vegan meat mixture, and blanched baby bok choy. Garnish with crushed peanuts, finely chopped green onions, cilantro and more pickled vegetables.