• Facebook
  • Instagram
  • Pinterest

China Sichuan Food

Chinese Recipes and Eating Culture

  • Recipes
    • All Time Popular
    • Sichuan Food
    • Staple| Rice|Noodles
    • Pork
    • Beef & Lamb
    • Chicken & Poultry
    • Fish & Seafood
    • Egg & Dairy
    • Salad & Cold dishes
    • Beverages & Tea
    • Dessert
    • Soup
    • Vegan
    • Vegetarian
  • Pantry
  • Blog
  • About
    • PRIVACY POLICY
  • Video
  • How to
  • Hot Pot
    • Chinese Hot Pot e-Cookbook

Vegan Dan Dan Noodles

October 18, 2016 15 Comments

Jump to Recipe Print Recipe

A well balanced vegan dan dan noodles using healthy shiitake mushrooms and red bell pepper.

vegan dan dan noodles|China Sichuan Food

Summer has just gone but the whether is dropping tempestuously. I have see goodbye to easy summer salads and start my new journey into hot noodles soups.  I received lots of comment seeking for vegan friendly or vegetarian friendly recipes, so I will test and present a series of vegan friendly Sichuan dishes. There are lots of great cooking ideas from Sichuan dishes fitting vegan dishes. 

I use ya-cai and finely chopped shiitake mushrooms.

vegan dan dan noodles steps|China Sichuan Food

Shiitake Mushroom & Ya-cai Topping

  • 10 shiitake mushrooms (finely chopped)
  • 1 cup finely chopped bell pepper
  • 2 tablespoons cooking oil
  • 1 inch ginger peel and minced
  • 1 teaspoon chili powder
  • 1 cup ya-cai
  • 1 tablespoon cooking wine
  • 1 tablespoon light soy sauce

Heat oil in wok and fry ya-cai until aroma over slow fire.

vegan dan dan noodles steps|China Sichuan Food

Then add shallots, chopped red pepper and garlic fry for another 1 minute.

vegan dan dan noodles steps|China Sichuan Food

Add finely chopped shiitake mushrooms. Add cooking wine and light soy sauce.

vegan dan dan noodles steps|China Sichuan Food

Fry over slowest fire until all the water in the mushrooms and pepper is evaporated and the sauce becomes slightly dry. Ya-cai itself is salty, so you can taste it and see whether a pinch of salt is needed.

vegan dan dan noodles steps|China Sichuan Food

vegan dan dan noodles steps|China Sichuan Food

Seasonings for serving serving

  • 1/2 tablespoon soy sauce
  • a small pinch of salt
  • 1/4 teaspoon sesame oil
  • 1/2 tablespoon sesame paste
  • 1/8 teaspoon sugar
  • 1/2 tablespoon chili oil or as needed (refer here for homemade recipe)
  • 1/3 cup hot chicken stock (if not available, use water )
  • 1/4 teaspoon minced garlic
  • 1 tablespoon chopped scallion and coriander

Add all the seasonings to serving bowls.

vegan dan dan noodles steps|China Sichuan Food

Cook fresh noodles (asian yellow alkaline noodle) or vegan ramen according to the package instructions.

vegan dan dan noodles steps|China Sichuan Food

Tune the seasonings with water for boiling the soup.

vegan dan dan noodles steps|China Sichuan Food

Transfer the noodles to serving bowls and topping with mushroom toping.

vegan dan dan noodles|China Sichuan Food

Mix well quickly and enjoy immediately.

vegan dan dan noodles|China Sichuan Foodvegan dan dan noodles|China Sichuan Food

5 from 1 vote
Print
Vegan Dan Dan Noodles
Prep Time
15 mins
Cook Time
8 mins
Total Time
23 mins
 
A vegan version using shiitake mushroom of famous Dan Dan noodles.
Course: staple
Cuisine: Sichuan
Keyword: noodles
Servings: 2
Calories: 697 kcal
Author: Elaine
Ingredients
  • 2 serving noodles , asian yellow alkaline noodle or vegan ramen
Mushrooms Topping
  • 10 shiitake mushrooms , finely chopped
  • 1 cup finely chopped bell pepper
  • 2 tbsp. cooking oil
  • 1 inch ginger peel and minced
  • 1 tsp. chili powder
  • 1 cup ya-cai
  • 1 tbsp. cooking wine
  • 1 tbsp. light soy sauce
Seasonings for each serving
  • 1/2 tbsp. soy sauce
  • a small pinch of salt
  • 1/4 tsp. sesame oil
  • 1/2 tbsp. sesame paste
  • 1/8 tsp. sugar
  • 1/2 tbsp. chili oil or as needed , refer here for homemade recipe
  • 1/3 cup hot chicken stock , if not available, use water
  • 1/4 tsp. minced garlic
  • 1 tbsp. chopped scallion and coriander
Instructions
  1. Heat oil in wok and fry ya-cai until aroma over slow fire.
  2. Then add shallots, chopped red pepper,ginger and garlic fry for another 1 minute.
  3. Add finely chopped shiitake mushrooms. Add cooking wine and light soy sauce. Fry over slowest fire until all the water in the mushrooms and pepper is evaporated and the sauce becomes slightly dry. Ya-cai itself is salty, so you can taste it and see whether a pinch of salt is needed.
  4. Add all the seasonings to serving bowls.
  5. Cook fresh yellow alkaline noodles or egg noodles according to the package instructions. Add around 2 cups of water for boiling the noodles to tune the seasonings.
  6. Transfer noodles in serving bowl and top with fried shiitake mushroom Ya-cai. Mix well and enjoy!
Recipe Notes

The topping can yield 6 servings. You can fridge them in air-tight container for 3 days.

Nutrition Facts
Vegan Dan Dan Noodles
Amount Per Serving
Calories 697 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 9g56%
Cholesterol 1mg0%
Sodium 2760mg120%
Potassium 507mg14%
Carbohydrates 75g25%
Fiber 5g21%
Sugar 6g7%
Protein 15g30%
Vitamin A 3135IU63%
Vitamin C 96.5mg117%
Calcium 53mg5%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

vegan dan dan noodles|China Sichuan Food

Filed Under: Noodles, Recipes, staple food

« Kung Pao Lotus Root
Stuffed Lotus Root with Sticky Rice »

You may also like

coconut buns (cocktail buns)|China Sichuan Food

Coconut Buns (Cocktail Buns)

Steamed Scallion Buns-Hua Juan

Steamed Scallion Buns-Hua Juan

Chinese Sticky Rice Recipes-Two Ways

Chinese Sticky Rice Recipes-Two Ways

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *






    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. M says

    October 19, 2016 at 4:36 pm

    Thanks. Your Dan Dan noodles sounds great. This recipe is easily veganized if made without chicken stock and egg noodles. I will try it.

    Reply
    • Elaine says

      October 19, 2016 at 7:41 pm

      Usually we use Yellow alkaline noodle or vegan Ramen,vegan version tastes great too!

      Reply
  2. Kathryn says

    October 24, 2016 at 5:07 am

    Thank you for the recipe! I’m a vegan who loves real Chinese food, so I’m excited to try making this!

    Reply
    • Elaine says

      October 24, 2016 at 7:41 am

      Happy cooking kathryn. It appeals to me really. I hope you will like it too.

      Reply
  3. Amy Tong says

    October 29, 2016 at 3:30 pm

    I’m not vegetarian…but I can eat this everyday! Your Vegan Dan Dan noodle looks scrumptious! Can’t wait to try your recipe.

    Reply
    • Elaine says

      October 29, 2016 at 3:37 pm

      Hi, Amy Tong
      Thanks for the kind comment. Hope you have a nice cooking experience.

      Reply
  4. Lesleyvictoria says

    November 12, 2016 at 8:57 am

    I’m so glad I found your web site! I was wondering, do I add the broth and the two cups of water to each bowl?? Thanks!!

    Reply
    • Elaine says

      November 13, 2016 at 11:55 am

      Sure! But do not add too much as water dilutes the flavors.

      Reply
  5. Austin says

    January 17, 2017 at 2:29 am

    What type of cooking wine do you recommend? Is there a brand you use?

    Reply
    • Elaine says

      January 18, 2017 at 10:17 am

      I use lots of brands but the best outside China is this one.

      Reply
  6. Katharina says

    June 2, 2017 at 5:42 pm

    I want to make this, but in the local asian stores they dont know what you mean with ya-cai. Could you please explain what ya-cai is and what can I use instead?

    Reply
    • Elaine says

      June 3, 2017 at 8:47 am

      Ya-cai is a specialty from Sichuan. It is a preserved chopped mustard green, providing a very unique flavor. The best solution is to find the real packaged ya-cai in Asian markets. Otherwise, you can use freshly pickled mustard green as a substitute, though they taste slightly different.
      Chop fresh mustard green into finely and add salt. Set aside overnight, squeeze the water out and use the left pickled mustard green as ya-cai.

      Reply
  7. Ellen says

    August 24, 2017 at 9:32 am

    Thank you! This is a delicious recipe. I used fresh sauerkraut instead of ya-cai and it worked well to bring the preserved vegetable tatse. Someday I will try making my own ya-cai.

    Reply
    • Elaine says

      August 27, 2017 at 9:02 pm

      Thanks Ellen! Wow, making homemade ya-cai should be a new adventure. I believe that I should try one day too. Good idea, really.

      Reply
  8. Kirti Yadav says

    October 16, 2017 at 12:57 pm

    5 stars
    The color of the mushroom and soy sauce makes it look so tempting and delicious. I like the presentation and the pics clicked. Feels like eating it all 🙂

    Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe for Updates

Most Popular

Chinese Cabbage Stir Fry

Chinese style cabbage stir fry|chinasichuanfood.com

Garlic Snow Peas Stir Fry

garlic snow peas stir fry

Braised Dim Sum Chicken Feet

Chinese dim sum Chicken feet-Braised version

Chinese Pantry

invert syrup for mooncake

Golden Syrup (Invert Syrup)

how to make sweet potato starch|chinasichuanfood.com

How to Make Sweet Potato Starch

Mei Fun—Rice Noodles

Mei Fun—Rice Noodles

How to make tofu at home|chinasichuanfood.com

How to Make Tofu at Home

ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. All images & content are copyright protected. Please do not use only images without prior permission. 图片和文字未经授权,禁止转载和使用。

Copyright © 2021 · Privacy Policy

Copyright © 2021 · Foodie Pro Theme on Genesis Framework · WordPress · Log in