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    Home » Recipes » Pantry

    Vegan Dan Dan Noodles

    Last Modified: September 29, 2018 by Elaine| 15 Comments

    278 shares
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    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

    • ½ tablespoon soy sauce
    • a small pinch of salt
    • ¼ teaspoon sesame oil
    • ½ tablespoon sesame paste
    • ⅛ teaspoon sugar
    • ½ tablespoon chili oil or as needed (refer here for homemade recipe)
    • ⅓ cup hot chicken stock (if not available, use water )
    • ¼ 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

    Vegan Dan Dan Noodles

    Elaine
    A vegan version using shiitake mushroom of famous Dan Dan noodles.
    5 from 1 vote
    Print Recipe
    Prep Time 15 mins
    Cook Time 8 mins
    Total Time 23 mins
    Course staple
    Cuisine Sichuan
    Servings 2
    Calories 697 kcal

    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

    • ½ tbsp. soy sauce
    • a small pinch of salt
    • ¼ tsp. sesame oil
    • ½ tbsp. sesame paste
    • ⅛ tsp. sugar
    • ½ tbsp. chili oil or as needed , refer here for homemade recipe
    • ⅓ cup hot chicken stock , if not available, use water
    • ¼ tsp. minced garlic
    • 1 tbsp. chopped scallion and coriander

    Instructions
     

    • Heat oil in wok and fry ya-cai until aroma over slow fire.
    • Then add shallots, chopped red pepper,ginger and garlic fry for another 1 minute.
    • 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.
    • Add all the seasonings to serving bowls.
    • 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.
    • Transfer noodles in serving bowl and top with fried shiitake mushroom Ya-cai. Mix well and enjoy!

    Notes

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

    Nutrition

    Calories: 697kcalCarbohydrates: 75gProtein: 15gFat: 37gSaturated Fat: 9gCholesterol: 1mgSodium: 2760mgPotassium: 507mgFiber: 5gSugar: 6gVitamin A: 3135IUVitamin C: 96.5mgCalcium: 53mgIron: 5.2mg
    Keyword noodles
    Tried this recipe?Mention @ChinaSichuanFood

    vegan dan dan noodles|China Sichuan Food

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    Reader Interactions

    Comments

    1. M

      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

        October 19, 2016 at 7:41 pm

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

        Reply
    2. Kathryn

      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

        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

      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

        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

      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

        November 13, 2016 at 11:55 am

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

        Reply
    5. Austin

      January 17, 2017 at 2:29 am

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

      Reply
      • Elaine

        January 18, 2017 at 10:17 am

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

        Reply
    6. Katharina

      June 02, 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

        June 03, 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

      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

        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

      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

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