Tempeh Dan Dan Noodles Recipe | Vegan Vegetarian Plant-Base Cuisine | Better Than Takeout

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories while seitan is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is a lower-sodium option.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is a healthier nut option while sunflower seed butter is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option while canola oil is more budget-friendly.

Start by preparing the ginger, using about 1 tablespoon, and set aside.

Chop scallions, separating the white parts from the green, as the white parts will be cooked longer.

Prepare cilantro for garnish, chopping it finely after balling it up tightly.

Chop gyon (Chinese broccoli) and set aside.

Crumble the tempeh into small pieces using your hands, separating the individual soybeans.

Cook the traditional Dan Dan noodles according to package instructions, about 2-3 minutes, then strain and rinse under cold water.

Drizzle the noodles with oil and toss to prevent clumping.

Blanch the gyon in boiling water for about 30-40 seconds, then remove and set aside.

Toast Sichuan peppercorns in a dry pan for 45-60 seconds until fragrant, then grind into a fine powder.

In a wok or pan over low to medium-low heat, toast peanuts gently, stirring frequently to avoid burning.

Increase heat to medium-low, add cooking oil, garlic, ginger, and scallions, sautéing for about 6 seconds until fragrant.

Add crumbled tempeh to the pan, stirring to mix and toast slightly, then season with Chinese five spice powder.

Pour in 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 teaspoon of black vinegar, and 2 tablespoons of Shaoxing cooking wine, stirring to combine.

Add cracked black pepper and mix well, allowing the sauce to reduce and coat the tempeh.

Toss in more scallion greens and stir to combine.

In a separate bowl, prepare the sauce by mixing 6 tablespoons of tahini or sesame paste, 6 heaping spoonfuls of homemade Sichuan chili crisp, 2 tablespoons of soy sauce, 2 teaspoons of dark soy sauce, 1 tablespoon of minced garlic, 2 teaspoons of ground Sichuan peppercorns, 1 teaspoon of brown sugar, and 1/4 cup of vegetable stock.

Mix the sauce until well combined and set aside.

To assemble, coat the cooked noodles with some of the sauce mixture and a couple of tablespoons of vegetable broth, mixing well.

In a serving bowl, layer more vegetable broth at the base, then top with the coated noodles, followed by the tempeh mixture, toasted peanuts, scallions, chopped cilantro, sesame seeds, and additional chili crisp.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens