Vegetarian Dan Dan Noodles
Transform your weeknight dinner with these irresistible Vegetarian Dan Dan Noodles, a plant-based twist on the classic Sichuan dish. This recipe balances bold flavors and textures for a truly satisfying bowl. Al dente Chinese wheat noodles are topped with savory, crispy crumbled tofu and earthy shiitake mushrooms, all coated in a rich, umami-packed sauce featuring soy sauce, sesame oil, and a hint of heat from Sichuan peppercorns and chili oil. Steamed baby bok choy adds a touch of freshness, while crunchy roasted peanuts, aromatic green onions, and vibrant cilantro elevate the dish. With a prep time of just 20 minutes, these spicy, saucy noodles are the perfect fusion of flavor and convenience. Ideal for anyone craving authentic Chinese-inspired comfort food in a vegetarian format, this dish is a delicious crowd-pleaser.
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Recipe Information
Ingredients
- 200 g dried Chinese wheat noodles
- 200 g extra firm tofu
- 100 g shiitake mushrooms
- 2 tbsp peanut oil
- 3 units garlic cloves, minced
- 1 tbsp ginger, minced
- 1 tsp Sichuan peppercorns, ground
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp hot chili oil
- 1 tsp sugar
- 3 units green onions, sliced
- 200 g baby bok choy, chopped
- 2 tbsp peanuts, roasted and chopped
- 2 tbsp cilantro, chopped
Instructions
Start by bringing a large pot of water to a boil. Cook the Chinese wheat noodles according to the package instructions until al dente. Drain and set aside.
Press the block of tofu between paper towels to remove excess moisture, then crumble it into small pieces resembling ground meat.
In a large skillet, heat 1 tablespoon of peanut oil over medium-high heat. Add the crumbled tofu and sauté until golden and crisp, about 8 minutes. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of peanut oil. Add minced garlic, ginger, and ground Sichuan peppercorns. Stir-fry for about 1 minute until fragrant.
Add the chopped shiitake mushrooms and cook until they are soft and browned, about 5 minutes.
Return the sautéed tofu to the skillet with the mushrooms. Stir in soy sauce, rice vinegar, sesame oil, hot chili oil, and sugar. Cook for another 2 minutes until everything is well combined and heated through.
In a separate pot, steam or blanch the chopped baby bok choy in boiling water for 2-3 minutes until tender. Drain and set aside.
To assemble, divide the cooked noodles among serving bowls. Top each bowl with the tofu-mushroom mixture and the steamed bok choy.
Garnish with sliced green onions, chopped peanuts, and chopped cilantro. Serve immediately, adjusting the spice level with additional chili oil if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1933 mg | 84% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 12.3 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1038 mg | 80% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
