These Vegan Dan Dan Noodles are rich, spicy, savory, and packed with bold flavor. With a umami tofu pork mixture and a homemade sauce, served over noodles with baby bok choy for a better-than-takeout meal.
I've been on an Asian-inspired kick lately. These Dan Dan noodles are another installment of my sort-of-series: recipes that aren't teriyaki tofu.
I love teriyaki and make it multiple times a week. These recipes are my attempt to have some different flavor profiles!
My approach to an Asian noodle dish like this, is to keep a balance of authentic flavors and ingredients, while also being accessible.
I don't always have access to authentic ingredients, but I do my best to match flavors as much as I can, to create a dish that's similar in flavor to the real thing!
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What are Dan Dan Noodles?
Dan dan noodles are a Chinese noodle dish that originated in Sichuan cuisine.
These noodles are typically made with pork and a spicy sauce. They are often topped with peanuts and scallions.
My vegan version is a mix of authentic and accessible. I tried to keep the original flavor profiles, while using ingredients that you can find at the average American grocery store.
To replace the pork, I used a mixture of tofu, mushrooms, and spices. I blended them up to make a crumble to replicate ground pork.
The resulting dish is a flavorful bowl that you can easily make for weeknight dinner!
Why You'll Love These Vegan Dan Dan Noodles
- Dietary needs - this recipe is totally vegan, and easily made gluten-free, oil-free, and refined sugar-free
- Restaurant-Style - better-than-takeout flavor, at home!
- Protein-Packed - I used tofu and mushrooms to create a hearty vegan version of pork
- Balanced Meal - carbs, veggies, and plant-based protein in one bowl
Ingredient Notes & Substitutions
Tofu 'Pork'
- Super Firm Tofu: super firm tofu is a vacuum-packed tofu that does not require any pre-pressing - if you like a solid, firm tofu, look for super firm. Extra firm also works - you can press it if you want, or just make the recipe as-is
- Cremini Mushrooms: I like the umami flavor of creminis, but you can also use white button mushrooms
- Soy Sauce: use tamari or liquid aminos for gluten-free
- Hoisin Sauce: feel free to use store-bought sauce or make my homemade vegan sauce
- Chinese Five Spice: this is a spice made with anise, fennel, cinnamon, cloves, and black pepper. It's a little sweet, a little savory and adds a nice depth to the sauce. For a sub can use a pinch of each of those spices.
Dan Dan Sauce
- Tahini: the goal with tahini is the sesame flavor: Traditionally this recipe uses Chinese sesame paste. Feel free to use if you have it on hand.
- Soy Sauce: use tamari or liquid aminos for gluten-free
- Agave or Maple Syrup
- Chili Oil: optional - for oil free use 1 tablespoon broth + ½ teaspoon chili flakes
- Sesame Oil: optional - omit for oil free
- Garlic
- Ginger
- Sichuan Peppercorns: Sichuan peppercorns are different than black pepper. They are sweeter and lighter, and help balance the spice. I highly recommend buying some! As a sub you can use white pepper, regular black pepper or omit the pepper.
- Chinese Five Spice: this is a spice made with anise, fennel, cinnamon, cloves, and black pepper. It's a little sweet, a little savory and adds a nice depth to the sauce. For a sub can use a pinch of each of those spices.
Noodles
- Noodles: Traditional Dan Dan noodles use fresh noodles, which you can find at Asian grocery stores. If you have a store near you, go for it! But if not, feel free to use any spaghetti or long noodle. I used thick spaghetti!
- Baby Bok Choy: I blanched some bok choy as a vegetable addition. Feel free to blanch or cook up your favorite veg
- Toppings: scallions, peanuts, more chili oil
Step-By-Step Instructions
Step 1. Pulse tofu and mushrooms in food processor. Add to a large skillet (preferably non-stick) and cook on medium high heat for 12-15 minutes, stirring occasionally, allowing the water to cook off, and the tofu to brown. Add the soy sauce, hoisin sauce, and Chinese five spice, stir and cook 1-2 minutes.
Step 2. Meanwhile, bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
Step 3. Meanwhile, in a different pot, bring a large pot of water to a boil. Add the the bok choy and cook for 30-60 seconds minutes to blanch - watch for the bok choy to turn just slightly greener in color. Transfer immediately to a bowl of ice water to cool.
Step 4. In a small bowl whisk together the sauce ingredients.
Step 5. Assemble the bowls. Serve the tofu over the noodles, with a generous amount of sauce and a head of bok choy. Garnish with scallions, peanuts, and a drizzle of chili oil.
Pro Tip: Like it saucy? Feel free to double the sauce! You'll have extra to drizzle.
How spicy are Dan Dan Noodles?
Dan dan noodles are traditionally moderately spicy with warming heat from chili oil and Sichuan peppercorns. This version is easy to customize depending on your spice preference.
For a milder version:
- Reduce or omit the chili oil
- Use less Sichuan pepper (to me, Sichuan is not spicy)
- Add extra tahini to mellow the heat
For a spicier version:
- Add extra chili oil
- Add red pepper flakes or fresh chili peppers
Best noodles for Dan Dan Noodles
Chewy noodles work best because they hold onto the creamy sauce well.
Great options include:
- Spaghetti - this is what I used! It's super accessible
- Chinese wheat noodles - find fresh at an Asian grocery store
- Ramen noodles
- Udon or rice noodles
FAQ & Expert Tips
Sichuan has a slightly numbing sensation. It's typically described as citrusy and floral. To me it tastes sweeter and lighter, and adds a depth that you can't get with other spices.
Store leftovers in an airtight container for up to a week. If possible store the tofu separately for optimal presentation.
Recipe Prayer
Thank you God for this food. Allow it to nourish our bodies. Amen.
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📖 Recipe
Vegan Dan Dan Noodles (with Tofu)
Equipment
Ingredients
Tofu 'Pork'
- 1 16 Ounce Block Super Firm Tofu
- 8 Ounces Cremini Mushrooms
- ¼ Cup Soy Sauce
- 2 Tablespoons Hoisin Sauce
- 1 Teaspoon Chinese Five Spice
Dan Dan Sauce
- 3 Tablespoons Tahini *see notes
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Agave or Maple Syrup
- 1-2 Tablespoons Chili Oil optional - for oil free use 1 tablespoon broth + ½ teaspoon chili flakes
- 1 Teaspoon Sesame Oil optional - omit for oil free
- 2 Cloves Garlic minced
- ½" Piece Ginger grated
- 1 Teaspoon Sichuan Pepper
- ½ Teaspoon Chinese 5 Spice
Noodles
- 16 Ounces Noodles I used thick spaghetti *see notes
- 6 Heads Baby Bok Choy *see notes
- 1 Bunch Scallions sliced
- Chopped Peanuts to serve, optional
- Chili Oil to serve, optional
Instructions
- Pulse tofu and mushrooms in food processor. Add to a large skillet (preferably non-stick) and cook on medium high heat for 12-15 minutes, stirring occasionally, allowing the water to cook off, and the tofu to brown. Add the soy sauce, hoisin sauce, and chinese five spice, stir and cook 1-2 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the noodles according to the package instructions. Drain and rinse with cold water.
- Meanwhile, in a different pot, bring a large pot of water to a boil. Add the the bok choy and cook for 30-60 seconds minutes to blanch - watch for the bok choy to turn just slightly greener in color. Transfer immediately to a bowl of ice water to cool.
- In a small bowl whisk together the sauce ingredients.
- Assemble the bowls. Serve the tofu over the noodles, with a generous amount of sauce and a head of bok choy. Garnish with scallions, peanuts, and a drizzle of chili oil.
Notes
Nutrition
Nutrition information is an estimate.
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