Name: Vegan Dan Dan Noodles
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 2 tbsp sichuan peppercorns - for the chili oil; 1 cinnamon stick - for the chili oil; 2 star anise - for the chili oil; 4 tbsp chili flakes - for the chili oil; 120ml oil - for the chili oil; 1 piece of thinly sliced ginger - for the chili oil; 4 dried shiitake mushrooms, soaked and drained, soaking liquid reserved - for the vegan “mince”; 90g textured vegetable protein (TVP) - for the vegan “mince”; 240ml hot water - for the vegan “mince”; 2 tbsp shiitake soaking liquid - for the vegan “mince”; 1 tbsp mushroom powder - for the vegan “mince”; 1 tbsp dark soy sauce - for the vegan “mince”; 1 tbsp hoisin sauce - for the vegan “mince”; 1 tsp Chinese five spice powder - for the vegan “mince”; 2 tsp shao xing wine - for the vegan “mince”; 1 tsp oil - for the vegan “mince”; 2 tbsp peanut butter - for the sauce; 3 tbsp soy sauce - for the sauce; 2 tsp monkfruit erythritol sweetener - for the sauce; 1/4 tsp Chinese five spice powder - for the sauce; 1/4 tsp garlic powder - for the sauce; 4-8 tbsp of chili oil, to taste - for the sauce; 4 servings noodles of choice - for the other ingredients; 1 cucumber, julienned - for the other ingredients; 4 tbsp chopped peanuts - for the other ingredients; 4 tbsp chopped green onions - for the other ingredients

Dan Dan noodles is a Chinese dish that is known for its bold, spicy, nutty flavours. This is a simplified, vegan version, completed with a fragrant homemade chili oil, that does not pale in comparison to the traditional version. Whether you’re vegan or not, your tastebuds will love this!

Prep Time 15 mins

Cooking Time 15 mins

Instructions

Make chili oil

Place Sichuan peppercorns, cinnamon stick and star anise in a large, heat-proof bowl.
In a small pot, heat up the oil over medium-high heat. Add ginger. When the ginger turns golden brown, immediately remove pot from heat.
Discard the ginger and carefully pour the hot oil into the bowl with spices. It should sizzle for a few seconds.
Stir in chili flakes and allow them to steep in the hot oil.
When the oil is completely cooled, strain to remove the peppercorns, cinnamon stick, and star anise. You can either remove the red chili flakes or leave them if you like.

Make the sauce

Make the sauce by combining all the sauce ingredients in a bowl. Taste and adjust seasoning if needed.

Prepare vegan “mince”

Rehydrate TVP by placing it in a large bowl with mushroom powder, hot water and 2 tbsp shiitake soaking liquid. Cover and let it sit for 10 minutes.
Meanwhile, small dice rehydrated shiitake mushrooms.
Heat up oil in a large nonstick skillet over medium-high heat. Add shiitake mushrooms and rehydrated TVP, and stir-fry for 1 minute.
Add hoisin sauce, shaoxing wine, dark soy sauce, and five spice powder. Stir-fry for 2-3 minutes. Taste and adjust seasoning if necessary, then remove from heat.

Prepare the other ingredients and assemble

De-seed and julienne cucumber.
Cook noodles according to package instructions and drain.
Transfer noodles to serving bowls. Top each one with sauce, mince, cucumber, chopped peanuts and spring onions. Mix everything together and enjoy!

Notes

Sichuan peppercorns are responsible for the signature numbing spiciness for Dan Dan noodles. Adjust the amount according to your taste preference if needed.
Adjust the amount of chili flakes in the chili oil according to your spice tolerance. If you like spicy, feel free to add more!
Use any neutral cooking oil that has a high smoking point eg. grapeseed oil, rice bran oil or light olive oil.
Any leftover chili oil can be stored in a glass jar in the fridge for up to 6 months.
Mushroom powder adds umami to the vegan mince. If you don’t have it, simply omit it and replace some of the water with more shiitake soaking liquid.

Vegan Dan Dan Noodles

Ingredients

Chili oil

Vegan “mince”

Sauce

Other ingredients