Do I have to make the chili oil for this recipe?

Not unless you want to. You can use store bought chili oil . However, if you're looking to take the flavor to the next level (and want an all-purpose Sichuan condiment that will last 4 months in your pantry) I have a recipe for hot Sichuan chili oil that you can make at home in just over 30 minutes.

What other types of noodles can I use?

Traditional dan dan noodles are thin wheat noodles. If you live near a Chinese market, you may be able to find fresh dan dan noodles in the refrigerated or frozen sections. There are also shelf stable dried dan dan noodles . However, thin spaghetti works for this recipe - and it's almost always handy in the pantry. That said, I've used udon and somen noodles in a pinch. And Chinese egg noodles would be delicious (but not vegan). If you're following a strict plant based diet, be sure to read the ingredients label.

I don't like mushrooms. What else can I use?

I get it. Mushrooms aren't for everyone! You could actually use a plant based ground meat alternative instead. Some of them are very meaty - actually closer to the ground pork from the original recipe - than mushrooms.

Vegan Dan Dan Noodles

Name: Vegan Dan Dan Noodles
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Cuisine: Chinese
Ingredients: 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 green onions, finely chopped; 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, to taste

Description

I use chopped mushrooms to replace the ground meat and bring umami to this spicy, nutty and tangy Chinese noodle dish.

Ingredients

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 green onions, 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, to taste

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Instructions

Boil the noodles. Bring a pot of water to boil. Add spaghetti and cook according to package instructions (usually 7-9 minutes), until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
Pan fry the mushrooms and celery. 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.
Make the sauce. Put all the ingredients for the dan dan sauce in a blender and blend until smooth.
Mix, season and serve. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste. Finally, add the mushroom mix, spinach and scallions to the noodles and toss well again. Serve.

Notes

These noodles taste their best when made fresh but are still delicious cold (after being refrigerated the next day). Store the leftovers in an airtight storage container and refrigerate for up to 3 days. You can also quickly zap them in the microwave for a few seconds to warm them up.

Nutrition

Serving Size: 1 serving
Calories: 406
Sugar: 7.1g
Sodium: 409.3mg
Fat: 16.g
Saturated Fat: 2.7g
Unsaturated Fat: 4.9g
Trans Fat: 0g
Carbohydrates: 50.5g
Fiber: 5.7g
Protein: 10.8g
Cholesterol: 0mg