Vegan Dan Dan Noodles
This 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!
Servings: 2
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.