Vegan Dan Dan Noodles

We all have those nights where we’re craving something warming, and comforting. When we’re looking for a homemade dish that serves us just that, but we don’t want to spend hours in the kitchen or spend money on takeout. This Vegan Dan Dan Noodles recipe is a Chinese-inspired noodle dish that is so flavorful and comforting.

Disclaimer! I want to put it out there that I’m very aware that these noodles and this recipe are not authentic Chinese. This recipe was solely just inspired by the Chinese-style Dan Dan Doodles but with my own vegan twist. 

Why you’ll love this Vegan Dan Dan Noodles recipe:

• It can be made in only 40 minutes
• It can be made as spicy as you like
• It’s vegan-friendly
• Great for meal prep
• Can be enjoyed hot or cold

Let’s talk about groceries

Okay, before we get into this recipe, I wanted to talk a bit about groceries. During the pandemic, it’s been extra annoying to get groceries. You have to wait in lines, items you are looking for may not be available, and who really wants to leave their house to go to germy grocery stores anyway? 

I have a recently discovered solution for you. I have been using Cornershop. Basically, it makes shopping so easy. All you have to do is use the app or website to browse all your favorite stores like Walmart, Costco, or even pharmacies like Rexall. You can shop across any of those stores for the items you need, and have them delivered right to you. It’s so easy, and very convenient. Especially when you go to make a recipe and realize you forgot a main ingredient at the store.

What I love about it too is that it allows you to shop the same way you would in a store. Want greener bananas versus yellow? Ask for it! It’s like shopping for yourself but from the comfort of your home. How great is that?

How do you make Vegan Dan Dan Noodles?

Alright, I know you’ve been patiently waiting for this Vegan Dan Dan Noodles recipe, so let’s get into it. Here’s how you make it:

1. Prepare the sauce by adding all the ingredients to a large jar or bowl. Whisk to combine and set aside.
2. Prepare noodles by following the instructions on the packet and begin cooking them once you have your “meat” simmering on the stove.
3. To prepare the “meat” begin by adding the walnuts to a food processor and process just till a crumb is formed. You don’t want a mill or paste, so pulse for around 5-6 seconds.
4. Transfer meat to a preheated pot lightly coated with sesame oil and cook on low while you prepare the rest.
5. To the previously used processor, add mushrooms, tofu and yellow onion and pulse for around 10 seconds until a crumb develops.  Once again, don’t over-process, you want this to be crumbly not a paste. Transfer this mixture to the pot with the walnuts and increase heat to medium.
6. Let the mushrooms cook for 10 minutes, till they sweat out their moisture and almost reduce by half.
7. Move the ingredients to the edge of the pot creating an opening. To the hole in the pot, add the green onion, garlic, soy sauce, black bean paste and wine, sweat this all down for 1 minute before combining with the remainder of the ingredients.
8. Cook everything for around 6-7 minutes.
9. To assemble each bowl, simply add some noodles, sauce and vegan meat toppings.  Stir to combine, top with more onions, chili oil and sauce.

Voila! That’s it. It’s pretty simple, delicious, vegan, and I promise you’ll love it. Let me know your fav way of enjoying Dan Dan Noodles in the comments below. Is it cold or hot? Spicy or mild?

Other recipes you’ll love:

• Thai Drunken Noodles
• Vegan Ramen
• Green Coconut Curry Soup
• Soba Noodle Salad
• Ramen Noodles with “Tuna”

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Vegan Dan Dan Noodles

5 from 3 votes

This vegan dan dan noodles recipe is Chinese szecheuan inspired. Make this recipe in under 45-minutes for dinner or meal prep.

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Vegan Meals, Vegan Comfort Food

Cuisine Chinese Inspired

Servings 4 -5

Ingredients

  

1x2x3x

For the meat:

• 1 cup walnuts
• 2 cups 230 grams assorted or brown mushrooms
• 1/2 block tofu if you don't use the tofu, add 1/2 cup extra mushroom
• 1 small yellow onion halved
• 2 green onions finely chopped
• 3 cloves garlic peeled or pressed
• 2 tbsp. soy sauce
• 2 tbsp. black bean paste
• 2 tbsp. Shaoxing wine

For the sauce:

• 4 tbsp. peanut butter or almond butter or tahini
• 3 tbsp. soy sauce
• 3 tbsp. rice wine vinegar
• 3 large garlic cloves finely chopped or pressed
• 3 green onions finely chopped
• 2 tbsp. maple syrup or honey or agave
• 1/2 cup chili oil - moderately spicy
• 1 tbsp. Sambal Oelek - spicy

For the dish:

• 300 g grams noodles of choice

Instructions

 

• Prepare the sauce by adding all the ingredients to a large jar or bowl.  Whisk to combine and set aside.
• Prepare noodles by following the instructions on the packet and begin cooking them once you have your "meat" simmering on the stove.
• To prepare the "meat" begin by adding the walnuts to a food processor and process just till a crumb is formed.  You don't want a mill or paste, so pulse for around 5-6 seconds.  Transfer this to a preheated pot lightly coated with sesame oil and cook on low while you prepare the rest.
• To the previously used processor, add mushrooms, tofu and yellow onion and pulse for around 10 seconds until a crumb develops.  Once again, don't over-process, you want this to be crumbly not a paste. Transfer this mixture to the pot with the walnuts and increase heat to medium.  Let the mushrooms cook for 10 minutes, till they sweat out their moisture and almost reduce by half.
• Move the ingredients to the edge of the pot creating an opening.  To the hole in the pot, add the green onion, garlic, soy sauce, black bean paste and wine, sweat this all down for 1 minute before combining with the remainder of the ingredients.  Cook everything for around 6-7 minutes.
• To assemble each bowl, simply add some noodles, sauce and vegan meat toppings.  Stir to combine, top with more onions, chili oil and sauce.
• Enjoy hot or cold!

Notes

If you are gluten-free use Tamari!

Egg noodles work well here too, but please note those are not Vegan.

Review This Recipe Let us know how it was!

5 from 3 votes