Vegan Dan Dan Noodles

Hey there, noodle lovers! Today I want to share my take on vegan dan dan noodles – a plant-based version of a Sichuan classic that I first discovered during a trip to Hong Kong. I’ve been chasing those flavors ever since first memorable bowl! I’ve been working on creating a meat-free version that captures all the bold flavors of the original.

What Are Dan Dan Noodles?

Dan dan noodles (or dandanmian) are a popular Sichuan street food known for their distinctive spicy, nutty, and savory profile. While traditional recipes feature ground pork and often come in a soupy base, my vegan dan dan noodles lean toward a slightly drier style with more emphasis on the sauce coating each strand of noodle. I like my noodles drier (even my Maggi!) so that’s the style I went with.

The Mushroom Substitute

The key to making these noodles work without meat is finely chopped mushrooms. A combination of shiitake and button mushrooms creates that perfect umami-rich texture, but oyster or portobello mushrooms work well too!

Pro Tip: Make sure to chop your mushrooms very finely—smaller than pea-sized is ideal. For added texture and nutrition, try incorporating some finely diced carrots into the mix.

Flexible Ingredients

Normally, dan dan noodles are mustard greens mixed in. I didn’t have them on hand so I opted out, but you can add in a bunch of greens like spinach, kale, mustard greens, or swiss chard. Another substitution I made is chives instead of scallions. Scallions are more traditional, but the ones in my fridge looked sad so I used some freshly chopped chives instead.

The Heart of the Dish: The Sauce

What really makes these vegan dan dan noodles shine is the sauce! It balances spicy, nutty, tangy and slightly sweet notes in perfect harmony. Making extra sauce is worth the effort—store it in the refrigerator for quick meals throughout the week!

For those jam-packed days, you can simplify this recipe by just tossing the sauce with cooked noodles, adding a handful of greens, and a sprinkle of sesame seeds.

These vegan dan dan noodles work well both warm and chilled, making them perfect for meal prep, packed lunches, or easy dinners. Their versatility and rich flavor profile make them a regular in my kitchen rotation.

If you try this vegan dan dan noodle recipe, I’d love to see your creation! Tag me @milkandcardamom on social media and share your variations.

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Vegan Dan Dan Noodles

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• Author: Milk and Cardamom
• Total Time: 30 minutes
• Yield: 4 1x
• Diet: Vegetarian

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Description

A vegan dan dan noodle that is nutty, sweet with a little bit of spice! Super easy to make and a great way to get your veggies in. Makes 3-4 servings

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Ingredients

Units USM Scale 1x2x3x

SAUCE

• 2 tbsp unsweetened natural peanut butter
• 2 tbsp roasted sesame seed paste or tahini
• 2 1/2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 3 garlic cloves, minced
• 2 tbsp honey or agave
• 2 tbsp chili crunch oil (or to taste)
• 1/2 to 1 tsp toasted and ground Sichuan peppercorns (optional)

VEGGIES

• 1 tbsp vegetable oil
• 1/2 lb mushrooms (button, shitake, oyster, etc), finely chopped
• 3 scallions or chives ,coarsely chopped
• 3 cloves garlic, minced
• 2 tsp soy sauce
• 1 small bunch leafy green vegetables , roughly chopped (spinach, chard, baby bok choy etc.) (Optional)
• 10 ounces (300 grams) dry noodles
• 1 cup roasted peanuts, crushed (Optional)
• roasted sesame seeds (Optional)

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Instructions

Sauce

1. For the sauce, mix together 2 tbsp unsweetened natural peanut butter, 2 tbsp roasted sesame seed paste or tahini, 2 1/2 tbsp soy sauce, 2 tbsp rice wine vinegar, 3 minced garlic cloves, 2 tbsp honey or agave, 2 tbsp chili crunch oil (or to taste) and ground Sichuan peppercorns if using. Whisk together until you have a smooth sauce. Set aside.

Noodles

1. Bring a large pot of water to a boil.
2. While the water is coming to a boil, cook your mushrooms. To a large skillet over medium-high heat, add 1 tbsp vegetable oil. Once hot, add 1/2 lb finely diced mushrooms and saute for 8 minutes. Add 2 tsp of soy sauce and saute for another 2 minutes. Add 3 minced garlic cloves and 3 sliced scallions and saute for 30 seconds and add your greens if you’re using them. Stir until the greens are wilted and then remove from heat.
3. Once the water is boiling, add your noodles. If you are using spaghetti or any Italian pasta, add 1 tsp of baking soda to the water while boiling. This will give your noodles a little bit of chew.
4. Divide the noodles into your bowls and top with sauce and mushrooms mixture. Garnish with roasted peanuts and sesame seeds and serve. You can enjoy these noodles warm or cold!

• Prep Time: 15 mins
• Cook Time: 15 mins
• Category: Main
• Cuisine: Chinese

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