Dan Dan Noodles
Dan dan noodles are a vegan spin on a traditional Chinese spicy noodle dish. Veganized, this unique spicy noodle recipe contains veggies in a spicy sauce topped with chili-roasted peanuts. Making healthy, vegan Chinese food at home is easy.
Servings: 6 servings
Calories: 337kcal
Ingredients
Dan Dan Noodles
- 12 ounces rice noodles or Chinese noodles
- 1 head bok choy chopped
- 8 ounces mushrooms chopped
- 1 cup red cabbage chopped
- 2 bunches scallions sliced thin
- 4 cloves garlic minced
Spicy Sauce
- 1 Tablespoon hot chili sauce
- ½ cup Soy sauce or Tamari
- 2 teaspoons rice vinegar
- ½ inch ginger
- 2 Tablespoons peanut butter or 2 Tablespoons PB Fit + 2 Tablespoons water
- 1 Tablespoon maple syrup or date syrup
- ¼ cup water
Spicy Chili Peanuts
- ¼ cup peanuts
- 1 Tablespoon aquafaba liquid in the chickpea can
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon dried red pepper flakes
Instructions
Preparing the Noodles
- Soak the dried rice noodles in cool or lukewarm water for 30 minutes or until they're limp but firm to the touch.
- Then, drain the noodles thoroughly in a colander and set them aside while preparing the other ingredients.
- Later, cooking the noodles in a wok with the other ingredients takes minutes.
Making the Spicy Chili Peanuts (optional)
- Preheat the oven to 350 degrees.
- In a small bowl, add the peanuts.
- Add the aquafaba and toss, getting all the peanuts wet.
- Now combine all the spices in a small dish, cover the wet peanuts, and toss, coating them in seasoning.
- Next, place the coated peanuts on a baking sheet lined with a silicone baking mat or parchment paper.
- Cook for 10 minutes; allow to cool.
Preparing the Spicy Sauce
- Add all the ingredients to a high-speed blender and blend until smooth.
- Set aside.
Cooking the Dan Dan Noodles
- Heat a wok to medium-high.
- Add the garlic, onions, and mushrooms, and cook until the onions are translucent and the mushrooms are browned.
- Now, add the chopped bok Choy and red cabbage.
- Stir until wilted.
- Add the drained, rinsed noodles and toss until heated through (2-3 minutes).
- Add the sauce and toss a few times again, combining the sauce and noodles until hot.
- Remove from heat.
- Serve in bowls or plates and garnish with spicy chili peanuts and a little parsley for color.
Video
Notes
- Although I chose rice noodles for a gluten-free meal, Dan dan noodles usually use thin wheat noodles. However, it's usually just a tad thicker than somen noodles. If you're lucky, you might be able to find the semi-fresh Dan Dan noodles in the refrigerated section in an Asian market.
- I like this dish hot, but Dan Dan Noodles are a quintessentially Sichuan dish that in simple, rustic, and SPICY! Often served cold, these noodles are often served as a small snack because they're so fiery.
- Be sure to soak the noodles rather than cook them if using rice noodles. Because they cook a second time in the wok with teh vegetables, you don't want to overcook them.
- Cook the vegetables in stages as directed so as not to overcook them.
- Remember to begin with small amounts of hot chili sauce and then increase it to meet your preference. Make this dish as mild or as hot as desired.
Nutrition
Calories: 337kcal | Carbohydrates: 61g | Protein: 11g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 452mg | Potassium: 711mg | Fiber: 5g | Sugar: 6g | Vitamin A: 6715IU | Vitamin C: 75mg | Calcium: 195mg | Iron: 3mg