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 lb (225 g) mushrooms; 1/2 cup pecans ((or walnuts)); 3 green onions (, coarsely chopped); 3 cloves garlic (, peeled); 1/2 block (1/2 lb / 225 g) tofu; 1 1/2 tablespoons soy sauce; 1/4 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 sugar; 1/3 to 1 cup homemade chili oil with flakes ((or to taste) (*Footnote 2)); 1/2 teaspoon ground Sichuan peppercorns; 10 ounces (300 grams) thin wheat noodles (, dried (or 1 pound /450 grams fresh noodles)); 4 to 6 heads baby bok choy (, roughly chopped (or spinach, chard, yu choy etc.)); 1/4 cup roasted peanuts (, crushed (Optional)); 1/2 cup roasted peanuts ((Optional))

Instructions

Prep:20minCook:20min

These vegan dan Dan noodles are as tasty as the original. The tender noodles are served in a rich sauce that is nutty, spicy, and extra fragrant, with a hint of sweetness. It also includes a vegan recipe for a flavorful “meaty” topping that tastes great and clings to the noodles. Be careful, this dish is addictively tasty! {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: Fri, 22 Nov 2024 20:38:06 GMT