Vegan Dan Dan Noodles

Name: Vegan Dan Dan Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 1/2 pound (225 grams) mushrooms; 1/2 cup pecans ((or walnuts)); 3 green onions (, coarsely chopped); 3 cloves garlic (, peeled); 1/2 block tofu ((1/2 pound / 225 grams)); 1 1/2 tablespoons soy sauce; 1/3 cup Sui Mi Ya Cai ((*Footnote 1)); 2 tablespoons Shaoxing wine; 4 tablespoons Chinese sesame paste ((or unsweetened natural peanut butter)); 4 tablespoons soy sauce; 4 tablespoons Chinkiang vinegar; 4 cloves garlic (, finely minced); 3 green onions (, finely minced); 2 tablespoons agave syrup ((or sugar)); 1/3 to 1 cup homemade chili oil with flakes ((or to taste)); 1/2 to 1 teaspoon toasted and ground Sichuan peppercorns; 10 ounces (300 grams) dried egg noodles ((or 1 pound /450 grams fresh noodles)); 1 small bunch leafy green vegetables (, roughly chopped (spinach, chard, baby bok choy etc.)); 1 cup roasted peanuts, crushed ((Optional))

Instructions

Prep:20minCook:20min

These vegan dan dan noodles are truly addictive. The tender noodles are served with a rich sauce that is nutty, spicy, and extra fragrant, with a hint of sweetness. It also comes with a vegan recipe for a flavorful “meat” topping that tastes great and clings to the noodles, just like real meat. {Gluten Free adaptable}You can make the dish gluten-free by replacing the soy sauce with tamari or coconut aminos, replacing the Shaoxing wine with dry sherry, using rice vinegar instead of Chinkiang vinegar, and using rice noodles instead of wheat noodles. Note, rice vinegar is much milder and will give the dish a very different taste.

Updated at: Tue, 03 May 2022 08:27:27 GMT