Vegan Dan Dan Noodles
A quick and easy vegan version of Sichuan dan dan noodles.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 8 dried shiitake mushrooms
- 1 block firm or extra firmed tofu, cut into 1-inch cubes
- 1 pound fresh noodles or 12 ounces dried noodles (spaghetti and linguine are great substitutes, and sturdier than dried Chinese noodles!)
- 2 tablespoons sesame oil
- 1 tablespoon peanut oil
- 2 teaspoons minced garlic (about 2 cloves)
- 1 teaspoon minced ginger
- 2 scallions, white and green parts thinly sliced and separated
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon salt, or salt to taste
- 1 handful dry-roasted peanuts, finely chopped
- 1/4 cup water
- 1/3 cup tahini or Chinese sesame paste
- 3 tablespoons chili oil
- 2 tablespoons soy sauce
- 1 tablespoon Chinese black rice vinegar, or substitute good quality balsamic vinegar
- 1 teaspoons sesame oil
- 1 teaspoon sugar
- 1/2 teaspoon ground Sichuan pepper, or substitute 1/4 teaspoon crushed red chili flakes
Instructions
- 1
Soak the shiitake mushrooms in warm water for 10 to 15 minutes, until softened. Drain the shiitakes and squeeze out the excess water. Finely chop them and set aside.
- 2
Bring a large pot of water to boil and cook the noodles according to package instructions. Drain the noodles, rinse under cold water, and drain again. Transfer the noodles to a serving dish.
- 3
Prepare the sauce: In a medium bowl, whisk together all the ingredients for the sauce. Toss with the sesame oil to prevent them from sticking together, and set aside.
- 4
Heat a large wok or skillet over medium-high heat. Add the oil and swirl to coat the base and sides. Add the garlic, ginger, and scallion whites and cook until fragrant, about 30 seconds. Add the chopped mushrooms and stir-fry for 2 to 3 minutes. Add the tofu. Pour the sauce over everything and carefully stir to prevent breaking up the tofu. Adjust the seasoning with salt if desired.
- 5
Spoon the tofu and mushroom mixture over the noodles, sprinkle the chopped scallion greens and chopped peanuts on top, and serve.