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A bowl of vegan dan dan noodles with chopsticks on top

Vegan Dan Dan Noodles

  • Author: Jessica Hoffman
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: Main
  • Method: Cook
  • Cuisine: Chinese
  • Diet: Vegan

Description

These Vegan Dan Dan Noodles are made with a homemade spicy chili oil and are packed with flavour!


Scale

Ingredients

Chili oil:

Veggie grounds: 

  • 1 tbsp vegetable oil 
  • 1 pack veggie ground round (I use Yves veggie ground round) 
  • 2 garlic cloves, minced 
  • 1 tbsp dark soy sauce (or gluten-free soy sauce) 
  • 1 tbsp hoisin sauce 

Noodle sauce:

  • 3 tbsp Chinese Sesame Paste (can sub tahini or peanut butter) 
  • 1 tbsp soy sauce (gluten-free if needed) 
  • 1 tbsp agave 
  • 1/2 tbsp rice vinegar 
  • 1 garlic clove, minced 
  • 2 tbsp water

Other ingredients: 

  • 400 grams noodles, cooked according to package directions (I use gluten-free spaghetti. Rice noodles work too.) 
  • 2 green onions, chopped
  • sesame seeds to garnish 

Instructions

  1. Make the chili oil: Toast the cinnamon, Sichuan peppercorns, star anis and bay leaf in a small saucepan on medium heat for about 2 minutes until lightly toasted. Add the oil and let cook on medium-high heat until the oil starts to bubble slightly, about 5 minutes. Remove from the heat, add the chili flakes and salt and transfer to a mason jar. Store in the fridge. 
  2. Make the veggie ground: Heat the oil in a large skillet on medium high heat then add the veggie ground and garlic mixing together until it starts to brown on the bottom, about 3-4 minutes. Lower the heat to medium-low then add the soy sauce and hoisin sauce, mixing until evenly coated. Remove from heat and set aside 
  3. Make the noodle sauce: Mix the sauce ingredients together in a small bowl until combined. 
  4. Assemble the bowls: Mix all the ingredients together in a large saucepan, or assemble directly in the bowls by adding the sauce and chili oil on the bottom, followed by the noodles and then the veggie ground. Top with sesame seeds and green onions and mix everything together. 

Notes

Prepare the chili oil a day (or several days) in advance. The longer it sits in the fridge with all the spices the more intense flavour it will have!

Some brands of soy sauce and tamari can be saltier than others, so be aware of that as you make this recipe and add more or less if needed.

If you cant find Chinese sesame paste, you can use tahini or peanut butter instead. If using tahini, try adding in 1-2 tsp of sesame oil to get that toasted sesame flavour.


Nutrition

  • Serving Size: 1/4 recipe
  • Calories: 700
  • Sugar: 5g
  • Fat: 35g
  • Carbohydrates: 50g
  • Fiber: 5g
  • Protein: 16g

Keywords: vegan dan dan noodles, vegan Chinese noodles