Vegan Dan Dan Noodles

Indulge in the bold, savory flavors of Vegan Dan Dan Noodles, a plant-based twist on the classic Sichuan dish that's loaded with rich umami and nutty heat. This recipe swaps traditional meat for crumbled, seasoned tofu, sautéed to perfection with soy sauce, sesame oil, and Chinese five-spice powder. A creamy, spicy sauce blending chili oil, peanut butter, and rice vinegar coats tender noodles, while a medley of fresh bok choy, mung bean sprouts, and aromatic garlic and ginger adds vibrant texture. Finished with a sprinkle of fragrant Sichuan peppercorns and fresh green onions, this hearty yet wholesome dish is perfect for spice lovers seeking a vegan-friendly meal that's ready in just 45 minutes. Ideal for weeknight dinners or a comforting restaurant-style experience at home, these Vegan Dan Dan Noodles are guaranteed to satisfy.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 ounces extra-firm tofu
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons chili oil
• 2 tablespoons peanut butter
• 2 tablespoons rice vinegar
• 1 teaspoon Sichuan peppercorns
• 4 cloves garlic
• 1 inch piece ginger
• 3 stalks green onions
• 1 cup mung bean sprouts
• 2 cups bok choy
• 8 ounces noodles (rice or wheat, ensure vegan)
• 1 cup water
• 1 teaspoon salt

Directions

Step 1

Prepare the tofu by draining and pressing it to remove excess moisture, then crumble into a bowl.

Step 2

Heat a non-stick skillet over medium heat and add the crumbled tofu. Stir occasionally for 5-7 minutes until it begins to brown.

Step 3

Add 1 tablespoon of soy sauce, the sesame oil, and the five-spice powder to the tofu. Mix well and cook for another 2-3 minutes. Remove from heat and set aside.

Step 4

In a small mixing bowl, combine the chili oil, peanut butter, rice vinegar, and remaining soy sauce. Whisk together until smooth.

Step 5

Crush the Sichuan peppercorns using a mortar and pestle or spice grinder.

Step 6

Mince the garlic and ginger, and thinly slice the green onions. Set aside a handful of green onion slices for garnish.

Step 7

Cook the noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.

Step 8

In the same skillet used for the tofu, add a tablespoon of water. Sauté the minced garlic and ginger for about 1 minute until fragrant.

Step 9

Add the bok choy, mung bean sprouts, and salt to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender.

Step 10

Combine the cooked noodles with the sautéed vegetables in the skillet. Pour the prepared sauce over the noodles and toss until evenly coated.

Step 11

Divide the noodle mixture into bowls and top with the seasoned tofu crumbles.

Step 12

Sprinkle the reserved green onions and crushed Sichuan peppercorns over the top for garnish.

Step 13

Serve immediately and enjoy!

Nutrition Facts

Serving size	(1684.0g)

Amount per serving	% Daily Value*
Calories	1610.7

Total Fat 92.3g	0%
Saturated Fat 14.5g	0%
Polyunsaturated Fat 9.9g
Cholesterol 0mg	0%
Sodium 4314.3mg	0%
Total Carbohydrate 118.6g	0%
Dietary Fiber 24.6g	0%
Total Sugars 21.3g
Protein 95.2g	0%

Vitamin D 0IU	0%
Calcium 3200.2mg	0%
Iron 20.5mg	0%
Potassium 3036.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.3%

Protein: 22.6%

Carbs: 28.1%