Vegetarian Dan Dan Noodles
Satisfy your cravings for bold, spicy Chinese flavors with these Vegetarian Dan Dan Noodles, a plant-based twist on the classic Sichuan street food. This recipe swaps out ground pork for a savory blend of crispy tofu and umami-rich shiitake mushrooms, all coated in a tantalizing sauce made with soy sauce, sesame oil, and hot chili oil. The dish is elevated with the vibrant crunch of steamed baby bok choy, the aromatic zing of Sichuan peppercorns, and garnishes of roasted peanuts and fresh cilantro. Ready in just 45 minutes, these noodles deliver a perfect balance of heat, tang, and umami, making them an irresistible option for an easy vegetarian dinner. Ideal for lovers of spicy Asian cuisine, this recipe is as satisfying as it is simple to make—perfect for weeknight meals or a flavorful weekend feast.
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Ingredients
- 200 g dried Chinese wheat noodles
- 200 g extra firm tofu
- 100 g shiitake mushrooms
- 2 tbsp peanut oil
- 3 units garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp Sichuan peppercorns, ground
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp hot chili oil
- 1 tsp sugar
- 3 units green onions, sliced
- 200 g baby bok choy, chopped
- 2 tbsp peanuts, roasted and chopped
- 2 tbsp cilantro, chopped
Directions
Step 1
Start by bringing a large pot of water to a boil. Cook the Chinese wheat noodles according to the package instructions until al dente. Drain and set aside.
Step 2
Press the block of tofu between paper towels to remove excess moisture, then crumble it into small pieces resembling ground meat.
Step 3
In a large skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add the crumbled tofu and sauté until golden and crisp, about 8 minutes. Remove from the skillet and set aside.
Step 4
In the same skillet, add another tablespoon of peanut oil. Add minced garlic, ginger, and ground Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
Step 5
Add the chopped shiitake mushrooms and cook until they are soft and browned, about 5 minutes.
Step 6
Return the sautéed tofu to the skillet with the mushrooms. Stir in soy sauce, rice vinegar, sesame oil, hot chili oil, and sugar. Cook for another 2 minutes until everything is well combined and heated through.
Step 7
In a separate pot, steam or blanch the chopped baby bok choy in boiling water for 2-3 minutes until tender. Drain and set aside.
Step 8
To assemble, divide the cooked noodles among serving bowls. Top each bowl with the tofu-mushroom mixture and the steamed bok choy.
Step 9
Garnish with sliced green onions, chopped peanuts, and chopped cilantro. Serve immediately, adjusting the spice level with additional chili oil if desired.
Nutrition Facts
| Serving size | (904.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1712.0 |
| Total Fat 85.7g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 11.5g | |
| Cholesterol 0mg | 0% |
| Sodium 1932.0mg | 0% |
| Total Carbohydrate 178.2g | 0% |
| Dietary Fiber 19.1g | 0% |
| Total Sugars 13.1g | |
| Protein 70.7g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 1698.9mg | 0% |
| Iron 14.5mg | 0% |
| Potassium 1988.5mg | 0% |
Source of Calories