Vegan Dan Dan Noodles
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan spin on Sichuan dan dan noodles using plant-based meat substitute, spicy peppercorn sauce, and peanuts. All the savor and heat of the original in a plant-based version.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500g / 1lb dried udon noodles
- 1 tbsp sesame oil
- 500g / 1lb plant based meat substitute
- 1 tbsp fresh ginger (peeled and grated)
- 2 cloves garlic (crushed)
- 4 green onions (finely sliced)
- 2 tsp peppercorns (crushed (I used pink peppercorns))
- 1½ tsp Chinese five spice powder
- 375ml / 1½ cups vegetable stock
- 1-2 tsp chilli oil
- 1-2 tsp rice wine vinegar
- 3 tbsp dark soy sauce
- 3 baby bok choy (roughly chopped)
- 60g / 4 tbsp roasted peanuts
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 2516mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 804mg
- Calcium
- 556mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2516MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.