Dan Dan Noodles (Vegan)
Ingredients:
- 283.5 g (10 oz) thick wheat noodles
- 45 ml (3 tbsp) chili crisp or chili oil
- 30 g (2 tbsp) tahini
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) black vinegar
- 1 cup crumbled vegan ground meat
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) neutral oil
- 1 cup baby bok choy, chopped
- Green onions and crushed peanuts, for garnish
Features:
Refined Sugar-Free
Nutrition:
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Whisk the sauce directly in the serving bowls, and toss the hot noodles in it right after draining — the residual heat helps the tahini and soy sauce combine into a smooth sauce instead of separating.
Instructions:
- Cook the Noodles: Cook the noodles according to package instructions, then drain.
- Cook the Vegan Meat: Heat the oil in a pan and cook the vegan ground meat and garlic for 5-6 minutes, until browned.
- Make the Sauce: Whisk together the tahini, soy sauce, black vinegar, and chili crisp in the bottom of each serving bowl.
- Blanch the Bok Choy: Blanch the bok choy in the noodle water for 1-2 minutes, then drain along with the noodles.
- Combine: Add the noodles and bok choy to the bowls, tossing to coat in the sauce.
- Top & Serve: Top with the cooked vegan meat, green onions, and crushed peanuts.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
This recipe leans on a handful of key ingredients to get its flavor and texture right. The thick wheat noodles provides the hearty base that carries the sauce. The chili crisp or chili oil adds a kick of heat that balances the other flavors. The tahini adds creaminess and a subtle nutty, savory depth. The soy sauce adds savory, umami depth.
Dan Dan Noodles (Vegan)
Ingredients:
- 283.5 g (10 oz) thick wheat noodles
- 45 ml (3 tbsp) chili crisp or chili oil
- 30 g (2 tbsp) tahini
- 30 ml (2 tbsp) soy sauce
- 15 ml (1 tbsp) black vinegar
- 1 cup crumbled vegan ground meat
- 6 g (2 cloves) garlic
- 30 ml (2 tbsp) neutral oil
- 1 cup baby bok choy, chopped
- Green onions and crushed peanuts, for garnish
Why These Ingredients:
This recipe leans on a handful of key ingredients to get its flavor and texture right. The thick wheat noodles provides the hearty base that carries the sauce. The chili crisp or chili oil adds a kick of heat that balances the other flavors. The tahini adds creaminess and a subtle nutty, savory depth. The soy sauce adds savory, umami depth.
Prep:
Whisk the sauce directly in the serving bowls, and toss the hot noodles in it right after draining — the residual heat helps the tahini and soy sauce combine into a smooth sauce instead of separating.
Instructions:
- Cook the Noodles: Cook the noodles according to package instructions, then drain.
- Cook the Vegan Meat: Heat the oil in a pan and cook the vegan ground meat and garlic for 5-6 minutes, until browned.
- Make the Sauce: Whisk together the tahini, soy sauce, black vinegar, and chili crisp in the bottom of each serving bowl.
- Blanch the Bok Choy: Blanch the bok choy in the noodle water for 1-2 minutes, then drain along with the noodles.
- Combine: Add the noodles and bok choy to the bowls, tossing to coat in the sauce.
- Top & Serve: Top with the cooked vegan meat, green onions, and crushed peanuts.
