vegan
Dan dan noodles
A vegan version of one of my favorite Sichuan dishes – dan dan noodles!
the origins of dan dan noodles
Dan dan noodles (担担面, dàn dàn miàn) trace their origins back to the lively streets of Sichuan, China, where they began as a humble street food. The name “dan dan” comes from the bamboo poles hawkers would sling over their shoulders, carrying baskets filled with noodles and cookware through busy markets and narrow alleys. Known for their bold, complex layers of flavor, dan dan noodles embody the essence of Sichuan cooking, with the signature “málà” (麻辣) sensation – a bold mix of numbing (má) Sichuan peppercorns and fiery (là) chili oil. A spoonful of Sui Mi Ya Cai (碎米芽菜), a preserved mustard green, adds a tangy, savory depth that gives the dish a unique, umami-rich punch.
the type of noodles
Dan dan noodles are best with thin, chewy wheat noodles that hold up well to the rich, oily sauce. They’re a bit thinner than spaghetti and can be found fresh in the refrigerated section or dried alongside other wheat noodles at your local Asian supermarket – either option works well for this recipe.
a vegan twist
Dan dan noodles are traditionally served with ground pork, but in this recipe, I’ve opted for mushrooms for a vegan twist. I’ve experimented with tofu in the past, but I found that mushrooms absorb the flavors much better for this dish. You can use any type of mushroom you have on hand, from shiitake to button mushrooms.
Ingredients
- 1 lb Chinese dry thin white wheat noodles
For the homemade chili oil
- 1 cup neutral oil
- 4 cloves garlic, peeled
- 2 tbsp red Sichuan peppercorns
- 2 star anise
- 1 stick cinnamon
- ¼ cup Chinese chili powder or ⅓ cup of gochugaru
For the mushrooms mixture
- 2 tbsp neutral oil
- 2 cups mushrooms finely diced
- ½ cup Sui Mi Ya Cai (Chinese mustard green)
- 1 tbsp sweet bean paste (Doubanjiang)
- ½ tbsp soy sauce
- ½ tsp five spice powder
For the dan dan noodles sauce
- ⅓ cup soy sauce
- ¼ cup Chinese sesame paste
- ¼ cup chili oil (from the homemade chili oil)
- ¼ cup reserved cooking water from the noodles
- 2 tsp ground Sichuan peppercorns
Toppings
- extra chili oil
- roasted sesame seeds
- crushed peanuts
- scallions (thinly sliced)
- bok choy or another type of leafy chinese vegetable (eg. gai lan, napa cabbage, pea shoots, etc.)
Instructions
Prepare the homemade chili oil
- Place the chili powder in a heatproof container and set aside.
- In a small saucepan, combine the neutral oil, garlic, Sichuan peppercorns, star anise, and cinnamon stick. Heat over high heat until the oil starts to shimmer, then reduce to medium heat. Let it bubble gently for 15 minutes (30 minutes if you have time for a deeper infusion).
- Carefully pour the hot oil through a fine-mesh strainer over the chili powder in the heatproof container, or remove the spices first with a strainer and then pour. Allow the oil to sizzle over the chili powder and infuse for a few minutes, then set aside to cool completely.
Prepare the mushrooms
- Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat. Add the diced mushrooms, sautéing until they're starting to be tender.
- Add in the sweet bean paste, Sui Mi Ya Cai, soy sauce, and five-spice powder. Cook for 2-3 minutes until well combined and fragrant. Remove from heat and set aside.
Cook the noodles
- Bring a large pot of water to a boil. Add the noodles and cook according to package instructions until al dente. Reserve ½ cup of the cooking water, then drain the noodles and rinse briefly with cold water to stop the cooking.
Prepare the dan dan noodles sauce
- In a mixing bowl, whisk together the sesame paste, soy sauce, ground Sichuan peppercorns, chili oil, and the reserved cooking water from the noodles until smooth and well combined.
Assemble and serve
- Divide the sauce among serving bowls. Top each with the noodles, followed by the mushrooms.
- Garnish with roasted sesame seeds, crushed peanuts, and sliced scallions. Arrange bok choy or other leafy vegetables to the side. Add an extra drizzle of chili oil if you like it spicier.