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Vegan Dan Dan Noodles

Anyone who has had the traditional Chinese Sichuan Dan Dan Noodles knows that I HAD to do it my way, Vegan Dan Dan Noodles; you're welcome friends!

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Today’s recipe is all about the simple, spicy and tasty. We all know that meal prep wins. It saves us so much time in the long run so that when you are hungry meals like this one can be whipped up in no time at all. I LOVE my walnut tofu meat. I love it so much that I try to make it every two weeks. I put it in everything and just last week I used it on pizza, in noodles, in pasta.. I think that’s it. 3 meals and it was done but man oh man those meals were TASTY.

These Dan Dan noodles are MY version. They are not going to be an exact replica of your favourite Asian restaurants and I am probably way off the authentic mark so please no judgement. This recipe is simple and fun and took no time thanks to that meat so here we go.

overhead view of tasty bowl with wide rice noodles, pack choi, asian sauces, cilantro and nuts, on the table sprinkled shallots by teri-ann carty

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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overhead view of tasty bowl with wide rice noodles, pack choi, asian sauces, cilantro and nuts, on the table sprinkled shallots by teri-ann carty

Teri’s Vegan Dan Dan Noodles

Anyone who has had the traditional Chinese Sichuan Dan Dan Noodles knows that I HAD to do it my way, Vegan Dan Dan Noodles; you're welcome friends!
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Servings: 2 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Equipment

  • oven
  • stove
  • food processor or blender

Ingredients

DAN DAN NOODLE INGREDIENTS

  • ½ pack broad rice noodles vermicelli
  • 2 tbsp olive oil
  • 1 pinch chilli flakes
  • ½ small onion diced
  • 1 garlic clove
  • 1-2 bok choy pulled apart
  • 7-8 cremini mushrooms sliced
  • 1 cup walnut tofu meat recipe below
  • 3 tbsp MY SAUCE (1 big tbsp peanut butter,1 tbsp maple syrup, 2 tsp sriracha, 1 clove garlic, 1 tsp sesame oil)
  • hot noodle water
  • 2 tbsp chilli Miso sauce I used Okazu
  • handful cilantro, 1 green onion, salted peanuts

WALNUT TOFU "MEAT" INGREDIENTS

  • 1½ cup walnuts
  • 1 package extra firm tofu
  • 1 tsp each garlic powder, onion powder & oregano
  • ½ tsp each ground cumin, cayenne, smoked paprika
  • 1 tbsp nutritional yeast
  • 1 tbsp olive oil and maple syrup
  • 2 tbsp tamari
  • 1 tbsp vegan Worcestershire sauce
  • 2 tbsp tomato paste
US Customary - Metric

Instructions

DAN DAN NOODLE INSTRUCTIONS

  • Bring a large pot of water to a boil and salt it.
  • Once the water is boiling, cook the noodles according to the package. Mine recommended 5 minutes. While noodles are cooking, heat olive oil and chilli flakes.
  • Saute onion and garlic for several minutes and add mushrooms. Season with salt.
  • Once mushrooms have softened add in bok choy and sauce. Saute for a couple of minutes and then add in meat.
  • Mix everything together. Add in a splash of noodle water to emulsify.
  • Add in cooked noodles, chilli miso sauce and a splash of more water.
  • Toss everything together evenly and place into bowls.
  • Garnish with more chilli miso if desired, cilantro, green onion and peanuts.

WALNUT TOFU "MEAT" INSTRUCTIONS

  • Crumble walnuts in the food processor until pea sized.
  • Mash tofu with fork (or hands!) until pea sized.
  • Whisk wet and dry ingredients together and combine with walnut and tofu mix.
  • Spread on baking sheet and bake at 350 F for 35 min, stirring at half way to ensure even baking.

Nutrition

Serving: 1serving | Calories: 1456kcal | Carbohydrates: 110g | Protein: 60g | Fat: 94g | Saturated Fat: 11g | Polyunsaturated Fat: 52g | Monounsaturated Fat: 27g | Sodium: 2032mg | Potassium: 2656mg | Fiber: 16g | Sugar: 32g | Vitamin A: 19056IU | Vitamin C: 197mg | Calcium: 822mg | Iron: 13mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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