View on phone
Dan Dan Noodles
30 min
Main
Servings
Total
30 minPrep
15 minCook
15 minContains
soy
Swap out
peanut
sesame
gluten
Free from
tree nut
Ingredients
Sauce
-
-
⅓ cup (80 mL)Asian sesame paste†
-
⅓ cup (80 mL)hot water
-
2 Tbsp (30 mL)Chinese light soy sauce
-
2 Tbsp (30 mL)chili oil, or less for less spicy
-
1 Tbsp (14 g)brown sugar
-
Vegan mince mix
-
1 Tbsp (15 mL)vegetable oil
-
1¾ cups (198 g)veggie ground†
-
1 Tbsp (15 mL)black bean garlic sauce
-
½ Tbsp (7 mL)dark soy sauce
-
-
2 tsp (4 g)freshly grated ginger
Assembly
-
4heads of baby bok choy, sliced lengthwise
-
12 oz (350 g)quick-cooking ramen noodles
-
2 Tbsp (18 g)roasted unsalted peanuts, chopped (optional)
-
1stalk green onion, sliced (optional)
Directions
- Add the peppercorns to a small pan on medium-high heat and toast for 2 minutes*.
- Transfer the toasted peppercorns to a mortar and grind into a powder (alternatively, use a spice grinder). Transfer to a bowl.
- Add the remaining sauce ingredients to the bowl with the ground peppercorns. Mix and set aside.
- Add the mince ingredients to a sauté pan on medium-high heat.
- Cook for 4 - 5 minutes. Then turn off the heat and cover the pan with a lid.
- Meanwhile, bring a large pot of water to a boil. Add the bok choy, cooking for 30 - 40 seconds. Then scoop the veggies out without draining the water.
- Add the noodles to the pot of boiling water. Cook according to the package directions, then drain and rinse under warm water to wash away the starch coating the noodles.
- Assemble the dish by dividing the sauce and noodles between serving bowls. Mix, then top with the mince mixture.
- Garnish with peanuts, green onion, and more chili oil if desired. Serve the bok choy on the side. Enjoy!
Notes
- †Asian sesame paste, made from deeply toasted sesame seeds, offers a richer, more intense flavor than tahini, which uses raw or lightly toasted seeds. If substituting, choose roasted tahini (rather than raw tahini) for a closer match. You can find Asian sesame paste at your local Asian supermarket.
- †This plant-based product has a dry texture and resembles already-cooked ground meat.
- * If using pre-ground peppercorns, skip this toasting step.
Storage
- The assembled dish is best enjoyed freshly made.
- Each component can be made ahead of time and stored in an airtight container in the fridge for up to 3 days. Assemble when ready to enjoy. Rehydrate the sauce with a splash of hot water.
Let us know what you think
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 61%
• quick-cooking ramen noodles
Proteins 19%
• Asian sesame paste
• veggie ground
• roasted unsalted peanuts
Fruits & Veggies 20%
• preserved mustard greens (sui mi ya cai)
• freshly grated ginger
• head of baby bok choy
• stalk green onion
Calcium
No significant sources of calciumFat
• Asian sesame paste
• chili oil
• vegetable oil
• roasted unsalted peanuts
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Frequently asked questions
Can I make vegan dan dan noodles without veggie ground?
You're welcome to make this dan dan noodle recipe without veggie ground if you'd like! Some alternative plant-based ideas include crumbled tofu, tempeh, or chopped mushrooms.
What are Sichuan peppercorns?
Sichuan peppercorns are a unique type of peppercorn known for their floral, spicy, and citrusy flavours. When the oils in the peppercorns are released, they offer a sensation known as "mala," a numbing heat that causes a tingling sensation on the tongue. If it’s your first time trying Sichuan peppercorns, the experience might feel unique, but it quickly becomes addictive!
What can I use instead of Asian sesame seed paste?
Asian sesame seed paste is deeply toasted so we recommend using roasted tahini instead of raw tahini for a closer match when substituting. If you want to go more off-script, you can try using peanut butter or a mix of peanut butter and sesame seed paste.
How can I make this vegan dan dan noodle recipe gluten-free?
Swap soy sauce with tamari, use rice vinegar or mirin instead of Chinese rice cooking wine, and choose gluten-free noodles in place of ramen noodles to make this a gluten-free and plant-based noodle dish.
Leave a comment
So yummy!
Made this for my non-vegan fam last night and they loved it too! So tasty and full of flavor.
This was SO good 😩 i love the tingle!!
10/10! 👌🧑🍳💋
This was a really simple dish to make - the flavours were intense and definitely unique which is why I strongly recommend going to an Asian supermarket and buying the ingredients as listed (while you’re there, I would also pick up a spicy crispy chili in oil and use that as the chili oil). I used one patty of the beyond meat burgers and broke it up in the pan, cooking it through before adding the rest of the ingredients (remember the peppercorns!) - recommend!
Everything worked so perfectly together 🤤Thank you so much!
Was yum. BUT….The recipe is missing the step on when to add the toasted & crushed pepper
I love sichuan pepper and the tingly tongue. 😛
I made it just now and I'm glad I have leftovers for the next 2-3 meals because it was de-li-cious!
Flavor bomb!!
Delicious! The only thing I would say is to rinse the preserved mustard as it’s super salty otherwise and I wasn’t aware of this until tasting while cooking (oops)
I didn’t have veggie ground so used crumbled tofu instead - the dish was delicious, will definitely make again
Uhmazing!! The roasted sesame seed paste was fabulous and the sauce was exactly what I was craving. I had to improvise on the mock meat ingredients and added shitake mushrooms and bell peppers as well because I couldn't find bokchoy or mustard greens at the store I went to. This will definitely be added into the monthly rotation. I'll try with Edemame noodles next for more protein.
Tried this dish with tofu instead of ground mock meat and no mustard greens. Tasted YUMMY. Will make this again
Hi!
I am a bit confused on the use of black bean garlic sauce instead of sweet bean sauce (tien mien jiang) which is traditionally used. They say there’s a big difference? I have both anyway 😅.
I made your recipe a month ago with substitutions for missing significant ingredients (black bean garlic sauce, fermented mustard greens, sesame paste, chili oil 🤪) and found it a bit flat. I have everything now; from what I’ve read online, some of those punchy ingredients are necessary.
Thanks for making veganism tasty!
Absolutely incredible! I’ve never cooked with mustard greens before and I found them to add a great taste to the mince.
I made a fair bit of substitutions based on what I had around the home and what I get at my store and it made no adverse difference to the taste. I substituted the mince with firm tofu, the black bean garlic sauce with fermented black beans and fresh garlic, and I used knife cut noodles instead of instant ramen.
My only very minor critique would be that there’s no step in the picture step to add sichuan peppers to the noodles, so I ground some up and forgot about it 😂
I’ll be making this again many many times in the months to come!
Loved these! Used Quorn meatless ground and had a lovely dinner. Thanks to the PUL team for being so responsive and creative in their recipe making. It's so intentional. Love everything on here.
Plan on making this tomorrow night! For the veggie ground, did you mean something similar to tvp or an already made ground mock meat?
Saw your You Tube with Nisha and had to try this dish! What wonderful flavors - it's on my rotation - thanks so much ✨🌱✨
Delicious, and so versatile and easy. Thank you!
Perfect introduction to Sichuan cuisine. I doubled the amount of pepper corns and kept half to season after I plated it up. I found the mince to be a bit salty for my taste but next time I will just use less soy sauce. Overall spice level was mild, I fed it to my 3 year old and he didn’t mention it being too spicy.
I saw Emily's comment about the Szechuan, so to be safe I added less becuase I've also only had it once or twice before. I added half and I think it was perfect! This will become a regular for sure!
This was amazing. I had most of the ingredients at home except the pickled mustard greens and dark soy sauce but I will be visiting the local Chinese store to get those.
Also for mince- I did not use a store bought and I figured I’d share this tidbit. Every week I make pumpkin seed tofu. It doesn’t actually require too much time (soaking over night is the longest of it lol) but I’ve been experimenting with it, and it makes a really really good ground, personally I think they make a good “pork” ground. I break it into larger ground size pieces and bake in the oven at 300 until they dry out (20-25min) Rehydrate them in boiling water and squeeze the liquid out just like any other TVP or soy chunks. And from there I cooked them exactly as the recipe follows.
1000% making again. It was pretty quick and definitely going into my arsenal.
This was 🔥🔥🔥 Quick + delicious!!
The flavours of the recipe are great, but for people who have not tried Szechuan before, try it first, dont put it in the sauce instantly.
I dont like the feeling it gives me in my mouth, for me it is so bad that I cannot eat it, although my boyfriend likes it :)
It tasted really good! However, I feel like the 300 gr noodles for 4 persons isn’t enough. Are you sure this is correct in the recipe?
so goood!!
We loved it! Was super easy to make and will def be making it again!
OMG it was SOOOOO good! I didn't have the mustard greens so I left it out, and I used regular soy sauce and rice vinegar in place of the Chinese soy sauce and black rice vinegar. Also used rice vinegar for the cooking wine. Worked perfectly! Though I do want to try the pickled veggies next time. Will 10000% be making this again!