Vegan Dan Dan Noodles

Vegan Dan Dan Noodles 

Great vegan version

From our friends at Serious Eats


Classic Dan Dan noodles are made with pork,
pickled vegetables, and plenty of chili oil. In this version, we pack in all the
flavor and texture with mushrooms fried until golden brown and chewy.

Note: Chinkiang vinegar is a black
vinegar that can be found in most Chinese grocers or online. When shopping for chili oil, look for a brand that
contains chili sediment in the bottle, such as the Chiu Chow Chili Oil from Lee Kum Kee (order online), or make
your own
. Fermented chili broad bean paste can be found in most Chinese
grocers or online. Either preserved Sichuan mustard root (zhacai)
or stems (yacai) can be used for this recipe. They are available in many
Asian grocers in either bulk sections or canned, or online from Amazon. Shaoxing wine can be found in most
supermarkets. If unavailable, use dry sherry in its place.


YIELD: Serves 2

ACTIVE TIME: 15 minutes

TOTAL TIME: 20 minutes



6 ounces white button mushrooms, quartered

2 tablespoons vegetable oil

3 teaspoons light soy sauce

2 teaspoons Chinkiang vinegar (see note)

1 tablespoon tahini paste

2 teaspoons sugar

4 tablespoons roasted chili oil with some chili
sediment (see note)

1 tablespoons fermented chili broad bean paste
(see note)

Kosher salt

3 tablespoons finely chopped preserved Sichuan
mustard root or stems (see note)

2 medium cloves garlic, finely minced

2 tablespoons shaoxing wine (see note)

8 ounces fresh Chinese wheat noodles

Chopped cilantro

Thinly sliced scallions




Place mushrooms in the bowl of a food processor
and process until pieces no larger than 1/2-inch remain, about 6 short pulses.
Transfer to a small saucepan. Add vegetable oil stir to combine. Place over
medium-high heat and cook, stirring occasionally, until mushroom places shrink
and are deep golden brown, about 8 minutes. Pour through a fine mesh strainer
set over a small bowl. Reserve mushroom pieces and discard all but 1 tablespoon

While mushrooms are cooking, combine soy sauce,
vinegar, tahini, sugar, chili oil (with its sediment), and broad bean chili
paste in a medium bowl. Set aside. Bring 1 quart of salted water to a simmer in
a medium pot and keep hot.

Heat reserved 1 tablespoon of mushroom oil in a
large skillet or wok over high heat until shimmering. Add chopped sichuan
vegetables, fried mushrooms, and garlic. Cook, stirring and tossing constantly
until fragrant, about 45 seconds. Add shaoxing wine and stir to combine.
Transfer mixture to bowl with sauce.

Return pot of water to a hard boil and add
noodles. Cook, stirring regularly to prevent sticking to each other or the
bottom, until barely cooked through with a springy bite, about 4 minutes.
Drain, reserving 3/4 cup of cooking liquid. Add cooking liquid to bowl with
sauce and stir to combine.

Place noodles in bowl and pour sauce with solids
on top. Garnish with scallions and cilantro, and serve, stirring vigorously
just before eating to pick up sauce.

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