Vegan Dan Dan Noodle (素担担面) Recipe | Omnivore's Cookbook

These vegan dan Dan noodles are as tasty as the original. The tender noodles are served in a rich sauce that is nutty, spicy, and extra fragrant, with a hint of sweetness. It also includes a vegan recipe for a flavorful “meaty” topping that tastes great and clings to the noodles. Be careful, this dish is addictively tasty! Recipe ➡︎ https://omnivorescookbook.com/vegan-dan-dan-noodles/

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Vegan meat topping
1/2 lb (225 g) mushrooms
1/2 cup pecans (or walnuts)
3 green onions, coarsely chopped
3 cloves garlic, peeled
1/2 block tofu (1/2 lb / 225 g)
1 1/2 tablespoons soy sauce
1/4 cup Sui Mi Ya Cai
2 tablespoons Shaoxing wine

Noodle sauce
4 tablespoons Chinese sesame paste (or unsweetened natural peanut butter)
4 tablespoons soy sauce
4 tablespoons Chinkiang vinegar
4 cloves garlic, finely minced
3 green onions, finely minced
2 tablespoons agave syrup (or sugar)
1/3 to 1 cup homemade chili oil with flakes, or to taste
1/2 teaspoon ground Sichuan peppercorns

To assemble
10 ounces (300 grams) dried egg noodles (or 1 pound /450 grams fresh noodles)
4 to 6 heads baby bok choy, roughly chopped (or spinach, chard, yu choy etc.)
(Optional) 1/4 cup roasted peanuts, crushed
1/2 cup roasted peanuts (Optional)

Check out more cooking notes at ➡︎ https://omnivorescookbook.com/vegan-dan-dan-noodles/

COOKING EQUIPMENT & INGREDIENTS

Sui Mi Ya Cai: https://themalamarket.com/collections/all/products/yibin-suimiyacai-preserved-mustard-stem?aff=2
Homemade Chili Oil: http://omnivorescookbook.com/recipes/how-to-make-fresh-chinese-chili-oil

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