Dan Dan Noodles Recipe (Vegan) | Dan Dan Mian | Sesame Noodles | Vegetarian | Plant Based

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter offers a nutty flavor with less saturated fat.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos is often less expensive.

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: white pepper

Black pepper provides a similar heat, while white pepper is more affordable.

Toast Sichuan peppercorns for about 45 to 60 seconds until fragrant.

Toast peanuts until crunchy, then smash them slightly using a mortar and pestle.

Chop green onions, separating the green tops for garnish and the white parts for cooking.

In a wok over medium-low heat, add a couple of tablespoons of cooking oil.

Add minced garlic, grated ginger, and the whites of the green onions to the oil and sauté for about 1 minute.

Add 10 oz of vegan pork substitute to the wok, breaking it up and cooking until crumbled.

Stir in 1 teaspoon of Chinese five spice powder, soy sauce, Shaoxing wine, black vinegar, and black pepper.

Add dark soy sauce just before removing from heat for added color and sweetness.

In a bowl, combine tahini (or peanut butter), minced garlic, light soy sauce, dark soy sauce, Sichuan chili crisp, 1 to 2 teaspoons of Sichuan peppercorn powder, and a tiny bit of brown sugar. Mix well and taste for seasoning.

Cook wheat noodles (Changu) in boiling water for 2 to 3 minutes, then strain and rinse under cold water to prevent sticking.

Boil bok choy in the remaining water for 30 seconds to enhance color and soften.

Save a cup of noodle water to thin out the sauce if needed.

In a serving bowl, place the sauce at the bottom, followed by the cooked noodles, bok choy, and vegan protein.

Top with crunchy toasted peanuts, sesame seeds, and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens