ramyaramesh3007This 20-minute creamy and spicy Dan Dan Noodles is my vegan version of the traditional Chinese Sichuan dish. The perfect dinner meal with a gluten free option!
Dan Dan Noodles are gaining popularity everywhere and the first place I heard of it was when I was dining with my family in Din Tai Fung, a renowned Chinese Restaurant. Back then, I didn’t consume pork so I didn’t get to try the entire dish but the sauce base tasted divine! Once I became vegan, I knew I had to try it.
The traditional version of these noodles are made with minced pork, sesame paste, chilies and sichuan peppers. This recipe uses Textured Vegetable Protein (TVP), a soy-based mince that is made with defatted soy flour. The noodles used are also dried white noodles that I was not able to get my hands on so I used Japanese Ramen noodles instead.
It’s also one of those dishes made with lots of variations – for example, I used unsweetened peanut butter but many other versions use sesame paste or tahini.
For gluten free option, simply use gluten free ramen. I personally really like using Brown Rice Ramen because of its versatile flavour profile. If your soy sauces contain gluten, opt for a gluten free version, like gluten free soy sauce, tamari or coconut aminos. You can also use liquid aminos if you are not sensitive to soy products.
Vegan Dan Dan Noodles
Ingredients
- 2 servings ramen or white noodles (or gluten free ramen)
- 1.5 tsp sichuan pepper powder
- 1 tsp five spice powder
- 2 tbsp light soy sauce
- 1 tsp rice wine vinegar
- 1/2 tbsp gochugaru or 1 tsp chili flakes
- 1 tbsp sesame oil
- 1.5 tbsp unsweetened peanut butter (or tahini/sesame paste)
- 1/4 cup noodle water
Ground 'Pork'
- 200 g Plant Based Mince or Firm Tofu
- 1 tbsp hot bean paste
- 1 tsp dark soy sauce
- 1 tsp sichuan pepper
- 1/2 tsp five spice powder
- 1 tbsp oil
- splash of water
Other Ingredients
- Blanched Greens
- Chili Oil
- Spring Onions (optional)
- Toasted Sesame Seeds
Instructions
- Prepare your plant based mince (if you're using TVP, soak the granules in hot water for 5 minutes and drain). In a frying pan, combine tofu or any protein of your choice with five spice powder, hot bean paste, dark soy sauce & rice wine vinegar. Add a splash of water if the mixture is too dry.
- Cook noodles according to package instructions and rinse with cold water. Drain noodles.
- Make the noodle sauce by combining these ingredients: sichuan pepper powder, five spice powder, peanut butter, light soy sauce, rice wine vinegar, chili flakes, sesame oil and noodle water to make the mixture lighter.
- Blanch vegetables and keep aside.
- Add the sauce mixture to cooked noodles. Give it a good mix.
- Add plant based mince, 2 tsp chilli oil, spring onions and mix again. Serve with greens and toasted sesame seeds!
Notes
- For gluten free option, simply use gluten free ramen and sub out the soy sauces for either a gluten free version, tamari or coconut aminos.
- You can use use shaoxing wine or mirin instead of rice wine vinegar, depending on which one you have in hand.