Vegan Dan Dan Noodles
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Omnivore's Cookbook · by Maggie Zhu★ 4.9 (15)

Vegan Dan Dan Noodles

NUTRITION · PER SERVING40M COOK
CAL 46%·PRO 44%
CARBS 77G34% OF CAL
9G FIBER11G SUGAR57G OTHER
FAT 58G57% OF CAL
8G SAT51G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegan dan dan noodles with a rich, nutty sesame sauce, topped with a spiced mushroom crumble and peanuts. Spicy, aromatic, and deeply savory. A satisfying noodle main.

mainchinesepastatofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1/2 lb mushrooms
  • 1/2 cup pecans ((or walnuts))
  • 3 green onions (, coarsely chopped)
  • 3 cloves garlic (, peeled)
  • 1/2 block tofu ((1/2 lb / 225 g))
  • 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 oz thin wheat noodles (, dried (or 1 lb / 450 g 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))
PREP
20M
SODIUM
2778MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.