2 tablespoons hot chili oil (or less if you don’t like it too spicy)
3 tablespoons soy sauce
3 tablespoons natural peanut butter
2 1/2 teaspoons sugar
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.
In a pan over high 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.
Put all the ingredients for the 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.
Add mushroom mix, spinach and scallions to the noodles and toss well. Serve.
This vegan dan dan noodles recipe will keep refrigerated for up to 3 days.
Keywords: recipe, noodles, Asian, vegetarian, plant based