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–+ servings
A bowl of vegan dan dan noodles and chopsticks on a blue and cream napkin
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Vegan Dan Dan Noodles

This Vegan Dan Dan Noodles recipe is as close to the original as you'll get! It's savoury and spicy making it a warming bowl of food.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: caster sugar, chilli oil, Chinese rice wine vinegar, extra firm tofu, garlic, ginger, mustard greens, pak choi, peanut butter, peanuts, sesame oil, shaoxing wine, Sichuan peppercorns, soy sauce, wheat noodles
Servings: 2 people
Calories: 1530.88kcal

Ingredients

For the dan dan sauce

  • 100 grams sesame paste can be substituted with tahini or peanut butter
  • 4 tablespoons soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon sesame oil
  • 3 cloves garlic minced
  • 1.5 tablespoons caster sugar
  • 0.5 teaspoon Sichuan peppercorns ground and toasted
  • 2 tablespoons chilli oil plus extra to serve (optional)

For the tofu topping

  • 3 tablespoons vegetable oil
  • 350 grams extra firm tofu
  • 1 tablespoon ginger minced
  • 3 cloves garlic finely chopped
  • 3 tablespoons Shaoxing cooking wine
  • 1 tablespoon soy sauce
  • 0.5 teaspoon caster sugar
  • 1 tablespoon preserved mustard greens

To serve

  • 400 grams wheat noodles
  • 2 pak choi trimmed and washed
  • 2 tablespoons peanuts roughly chopped

Instructions

  • In a medium bowl, whisk together all the dan dan sauce ingredients and set aside.
  • Next heat the vegetable oil in a wok and add the crumbled tofu. Cook for 5-8 minutes or until cooked.
  • Add the ginger, garlic, Shaoxing, soy sauce and sugar and fry for 2-3 minutes until the tofu is browned and all the liquid has evaporated.
  • Add the mustard greens and cook until hot.
  • Next add the noodles to a saucepan of boiling water and cook according to the packets instructions.
  • In the last minute of cooking, add the pak choi.
  • Drain the noodles and pak choi, keeping roughly 350 ml of the cooking liquid behind.
  • Add the water to the sauce and stir to combine.
  • Divide the sauce and noodles between two bowls.
  • Top with the crispy tofu, pak choi and peanuts.
  • Drizzle over extra chilli oil as you wish.

Nutrition

Calories: 1530.88kcal | Carbohydrates: 200.77g | Protein: 74.36g | Fat: 59.5g | Saturated Fat: 10.04g | Polyunsaturated Fat: 16.09g | Monounsaturated Fat: 29.08g | Sodium: 3407.09mg | Potassium: 3362.35mg | Fiber: 13.06g | Sugar: 26.92g | Vitamin A: 37761.6IU | Vitamin C: 386.16mg | Calcium: 1092.15mg | Iron: 18.86mg