China: Vegan Dan Dan Noodles

Dan Dan Noodles have been off the menu for me after we went veggie a few years ago, but this recipe captures the flavors, textures, and deliciousness. To make it a little easier on yourself you can throw the mushrooms in a food processor to chop them up, or, if like me you enjoy a little time with your cutting board and knife, you can chop them finely by hand.

Vegan Dan Dan Noodles

Serves 4-6

13 ounces Chinese wheat noodles
16 small bok choy (or other Asian greens), halved and cleaned well

Mince Topping:
1 tablespoon cooking oil
16 ounces extra-firm tofu
8 shiitake mushrooms, finely chopped
1 teaspoon Sichuan peppercorns, crushed
6 tablespoons pickled mustard stems (zha cai), finely chopped
2 teaspoons Shaoxing wine
1 teaspoon dark soy sauce 

Chili Oil & Sesame Sauce:
3 tablespoons Chinese sesame paste (substitute tahini if needed)
1 teaspoon sugar
4 tablespoons roasted chili oil with some chili sediment

2 tablespoons soy sauce
2 teaspoons Chinkiang black vinegar

Optional garnishes: chopped cilantro, toasted peanuts, thinly sliced scallion

1. Make the mince topping: Press the firm tofu for at least 10 minutes, to remove some moisture. Crumble the tofu into small pieces. Heat oil in a wok or pan over medium heat until shimmering, then stir-fry crumbled tofu 3-5 minutes until lightly browned, add chopped mushrooms, and cook until all are browned. Move mixture to edges of pan and add crushed Sichuan peppercorns, let cook on the dry pan for 30-60 seconds, then mix everything together. Add preserved greens, Shaoxing wine, and dark soy sauce, and stir-fry until the liquid is completely evaporated. Remove pan from heat.

2. Make the sauce: Combine sesame paste, sugar, and chili oil with sediment in a small bowl. 

3. Cook noodles and veggies: In a large pan, cook the noodles according to package directions and remove to drain, keeping water in the pan. Blanch the bok choy/greens in the noodle water, 3-4 minutes, then remove to drain. 

4. Reserve ¼ cup of the hot cooking liquid and add it to the chili oil/sesame sauce mixture, whisking to combine. Add soy sauce and vinegar to the sauce mixture, and then pour over noodles to mix. 

5. To serve, divide the noodles into four portions, then top with the mince topping, lay bok choy alongside side of dish, and garnish with cilantro and scallion if you wish. Enjoy.

Adapted from: The Plant-Based Wok