Spicy vegan dan dan noodles

Table of contents

Spicy Vegan Dan Dan Noodles

Spicy Vegan Dan Dan Noodles are a plant-based twist on a classic Sichuan dish. This recipe combines the bold flavors of chili, garlic, and sesame with the satisfying texture of noodles and a savory, umami-rich sauce. Perfect for a quick weeknight dinner, these noodles are sure to impress with their depth of flavor and satisfying heat.

Serving Size and Yield

This recipe serves approximately 4 people.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Ingredients

8 oz (225g) dried wheat noodles
2 tablespoons vegetable oil
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1/4 cup (60ml) soy sauce
2 tablespoons rice vinegar
2 tablespoons tahini or peanut butter
1 tablespoon chili oil (adjust to taste)
1 tablespoon maple syrup
1/2 cup (75g) roasted peanuts, chopped
2 green onions, sliced
1/2 cup (75g) fresh cilantro, chopped
1/2 cup (75g) bean sprouts (optional)

Instructions

Cook the noodles according to package instructions. Drain and set aside.
Heat the vegetable oil in a large pan over medium heat. Add the garlic and ginger, sautéing for 1-2 minutes until fragrant.
Whisk together the soy sauce, rice vinegar, tahini, chili oil, and maple syrup in a small bowl.
Add the cooked noodles to the pan with the garlic and ginger. Pour the sauce over the noodles and toss to coat evenly.
Stir in the chopped peanuts, green onions, and cilantro. Cook for an additional 2-3 minutes until everything is heated through.
Serve the noodles hot, garnished with bean sprouts if using.

Additional Notes

For a gluten-free version, use rice noodles and tamari instead of soy sauce. Adjust the level of chili oil to suit your spice preference. You can also add sautéed mushrooms or tofu for extra protein.