Vegan Dan Dan Noodles

5 from 14 reviews

This is a vegan recipe for dan dan noodles you won’t be able to stop eating! Chopped mushrooms replace the ground meat and bring earthiness to this spicy, nutty and tangy noodle dish.


  • 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.


This vegan dan dan noodles recipe will keep refrigerated for up to 3 days.

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

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