Vegan Dan Dan Noodles

vegan dan dan noodles

5 from 16 reviews

Chopped mushrooms replace the ground meat and bring earthiness to this spicy, nutty and tangy noodle dish.


Units Scale
  • 8 ounces thin spaghetti such as Barilla or De Cecco, which are both vegan
  • 1 tablespoon peanut or vegetable oil
  • 2 stalks celery (finely chopped)
  • 9 ounces white button mushrooms (finely chopped)
  • handful baby spinach
  • 2 stalks scallions (finely chopped)

Dan dan sauce

  • 2 small cloves garlic (minced)
  • 1 tablespoon ginger (minced)
  • 3 tablespoons rice vinegar
  • 2 tablespoons chili oil (use less if you are sensitive to hot dishes)
  • 3 tablespoons soy sauce
  • 3 tablespoons natural peanut butter
  • 2 1/2 teaspoons sugar
  • salt


  1. Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
  2. In a pan over medium heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
  3. Put all the ingredients for the dan dan sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
  4. Add mushroom mix, spinach and scallions to the noodles and toss well. Serve.


These noodles taste their best when made fresh but are still delicious cold (after being refrigerated the next day). You can also quickly zap them in the microwave for a few seconds to warm them up.

Store the dan dan noodles in an airtight storage container and refrigerate for up to 3 days.


Keywords: recipe, noodles, Asian, vegetarian, plant based

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