Dan Dan Noodles is a spice noodles from the Sichuan region. In fact, it is a street food. This is very spicy noodles using hot chili oil in the sauce with medium thin noodles, and topped with pork, peanuts, green onions. The spiciness can make you numb. It tastes awesome. The spiciness can be adjusted by adding less sauce or adding sesame paste. We loved as such but the kids had it with sesame paste. It is sold in snack portions though you can make an entire meal out of it.
This recipe is a vegan recipe. I have used a mixture of tofu and pecan to make the meat effect. The chili oil, is really really spicy. The entire home smells of it with the notes of peppercorns as well as the spicy notes of the chilies. Only half the quantity oil is used. This oil can be used in salads or any other noodles to pep the heat. Add the sauce according to taste when you assemble the noodles. Also, a couple of tablespoons of sesame paste can be added to sauce to reduce the heat. My kids preferred the sesame ones, whereas we had the regular sauce.
Also, the chili oil uses Sichuan peppercorns and Sichuan dried red chilies. The peppercorns have a beautiful sweet aroma that is amazing. . I have used green onion, garlic, and Chinese five spice powder. The spice powder was highly aromatic and gave a great flavor. This spice powder is also used in the sauce too. Sumiyacai (pickled mustard greens) is also used in this recipe. I adapted the recipe from The Woks of Life and made a vegan version.
I am linking this recipe for Blogging Marathon 121. My theme for this marathon is A-Z noodles from around the world. Below are the links for the other recipes shared earlier in this series.
B - Bibim Guksu
Ingredients
For tofu-pecan vegan meat
Tofu - 5 oz
Pecan - 1/2 cup
Soy sauce - 1 tbsp
Green onions - 3 or 4
Garlic - 3 or 4 cloves
To cook the tofu mixture
Oil - 3 tbsp
Chinese five spice powder - 1/2 tsp
Soy sauce - 1 tbsp
Hoisin sauce - 1 tbsp
Sumiyacai - 1/3 cup
Rice vinegar - 1 tbsp
For the chili oil
Sesame oil - 1 cup
Sichuan red pepper - 1/2 cup
Sichuan peppercorns - 2 tbsp, crushed
Star anise - 2
Cinnamon - 1-in piece
For the sauce
Chili oil - 1/2 cup, from above
Garlic - 1 tsp, 2 or 3 cloves, finely chopped
Sichuan peppercorns - 1/2 tsp, finely crushed or powdered
Chinese five spice powder - 1/4 tsp
Soy sauce - 3 tbsp
Sugar - 2 tbsp
Water from cooked noodles - 1/4 cup
For the assembly
Thin wheat noodles - 1 lb
Green onions - 3, chopped
Peanuts - 4 tbsb
Oil - 1 tsp
Sesame seeds - 1 tbsp
Spinach or bokchoy - 2 cups
Method
Toast the sesame seeds and set aside. Chop the green onions for topping. Blanch the spinach or bokchoy and keep aside. Heat a tsp oil and raost the peanuts, crush and set aside.
Cook the noodles according to package directions and set aside.
To make chili oil. Prepare pepper flakes by dry roasting the dried chilies and pulsing a couple of times in the spice blender.
Heat sesame oil in a sauce pan. Add the cinnamon and start anise. It will start to sizzle. Crush the Sichuan peppercorns. Add the peppercorns and chili flakes. It will sizzle. Heat for a couple of minutes and set aside for the chili to steep in. Cool and store in airtight container.
To make the sauce: Add the ingredients for the sauce and mix thoroughly. Add a couple of tablespoons of sesame paste or powder for a milder sauce.
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| Sauce With Sesame Paste |
To prepare the vegan meat: Add the pecans, garlic, and green onions to food processor. Pulse to get a coarse mixture. Add in the tofu and soy sauce. Pulse again till everything is combined and the mixture should be a little coarse.
Heat 3 tbsp oil in a pan. Add the ground tofu-pecan mixture, soy sauce, hoisin sauce, five spice powder, vinegar, and cook for 7-8 minutes till it is dry and crumbly. Set aside.
Heat 1 tsp oil in the pan and sauté 1/3 cup sumiyacai for 2 minutes.
To assemble: Add sauce at the bottm, then noodles, followed by spinach, vegan meat mixture, sautéed sumiyacai, peanuts, sesame, and green onions.
Serve immediately.
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