Sichuan Vegan Dan Dan Noodles
Updates: 18 August 2024
Jump to RecipeFood has a great significance during Chinese New Year and noodles are a must-have dish. Noodles signify longevity and you will find noodles on most reunion dinner menus during Chinese New Year’s Eve.
This Spicy Dan Dan Noodles was originally a very popular Sichuan dish but you can find it lots of Chinese restaurants now. The ultra umami sauce makes this noodles dish a crowd pleaser. The original dish uses minced pork in the sauce but this vegan version loses none of the flavour elements, even without meat.
This is Ken Hom’s recipe for Lee Kum Kee, one of Hong Kong’s most well-known brand of sauces. Not only is this very easy to make, it’s hot, spicy umami flavour makes it a very delicious quick meal too. Using some ingredients that are quite easy to find in major supermarkets today, you can whip this up in no time. You can easily adjust the spice levels of this noodle according to your taste by increasing or decreasing the amount of chilli oil you use.
Here are some substitutions if you can’t find the sauces mentioned, you can use Sriracha instead of chilli garlic sauce, just add a bit of extra garlic if you use this. You can use any chilli oil, including the cult favourite chilli crisp (the one with the old lady’s face on the jar).
In my pantry, I always have dried egg noodles at home and you can use these noodles as an alternative if you can’t find the other type. If you can’t find any Chinese noodles, you can also use spaghetti but make sure they are cooked beyond the al dente stage.
How to make vegan dan dan noodles
Preparation is key to make this quick Chinese noodle dish. Chop your courgette, ginger and garlic and leave aside until you are ready to cook. Rehydrate your dry noodles according to the packet instructions. I prefer the thicker noodles for an extra bite. Divide into portions in individual bowls, ready for the sauce topping.
Gather your sauces together when you are ready to cook. Start with some oil in a hot wok or frying pan. Add the garlic and ginger and stir fry for about 30 seconds until fragrant. Add the courgettes and stir fry for a minute or two. Add the sauces and stir to incorporate all the ingredients. Simmer for a few minutes. Spoon the sauce over the noodles and serve immediately.
Other vegetables you can use as a substitute for courgette are french bean, bak choy, broccoli or even carrots. I like to load up my sauces with lots of vegetables as the difference in texture and flavours adds to the flavours.
Give it a go and let me know if you do.
Here are some other recipe ideas for Chinese New Year
- Slow cooker braised belly pork
- Really Crispy Chinese Five Spice Roast Pork
- Chinese style steamed fish
- Cantonese Style Sweet and Sour Steak
Sichuan Dan Dan Noodles
Ingredients
- 1 tablespoon groundnut or vegetable oil
- 110 g courgette finely chopped
- 1 tablespoon garlic finely chopped
- 2 teaspoons fresh ginger finely chopped
- 2 tablespoons Shaoxing rice wine or dry sherry
- 2 tablespoons Lee Kum Kee chilli garlic sauce
- 2 teaspoons Lee Kum Kee Chiu Chow Chilli oil
- 1 tablespoon peanut butter
- 1 tablespoon Lee Kum Kee Premium dark soy sauce
- 1 tablespoon sugar
- 450 ml 16 fl oz vegetarian stock
- 225 g 8oz whole wheat noodles
Instructions
- Heat a wok or large frying pan over high heat and add the oil. Add the courgette, garlic, ginger and stir-fry for 1 minute. Add the rest of the ingredients. Reduce the heat and simmer for 3 minutes over low heat.
- Cook the noodles in a large pot of boiling water according to the pack instructions. Drain them well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Garnish with some spring onion slivers. Serve at once.
