Vegetarian Dan Dan Noodles
素担担面
All the iconic málà flavor of classic Dan Dan, made vegetarian with mushrooms and peanuts instead of pork.
📋 Ingredients
What Is Vegetarian Dan Dan Noodles?
💡 Ingredient Notes: Vegetarian Dan Dan Noodles (素担担面) is a meatless take on Sichuan's most famous street noodle dish. Instead of the traditional pork topping, it uses finely chopped mushrooms (often a mix of shiitake and oyster) and crushed peanuts for texture and umami. The soul of the dish is the sauce — sesame paste, chili oil, soy sauce, black vinegar, and Sichuan peppercorn powder — which coats the chewy noodles with that signature málà (numbing-spicy) intensity. Even without meat, this version is deeply satisfying and packed with flavor.
Ingredients You'll Need
The Noodles & Topping
- 300g fresh wheat noodles (or dried)
- 200g mixed mushrooms (shiitake, oyster, button), finely chopped
- 3 tbsp raw peanuts or cashews, crushed
- 2 tbsp cooking oil
- 1 tbsp soy sauce
- 1 tsp sugar
The Sauce (per bowl)
- 2 tbsp sesame paste (芝麻酱)
- 2 tbsp chili oil (with flakes)
- 1 tbsp soy sauce
- 1 tbsp Chinese black vinegar
- ½ tsp Sichuan peppercorn powder
- 1 tsp sugar
- 2 tbsp warm noodle water
- Pinch of salt
Toppings
- 2 scallions, finely chopped
- Handful of blanched bok choy or spinach
- Extra chili oil
- Extra Sichuan pepper powder
📝 Instructions
Cook the mushroom topping
Heat oil in a wok over medium heat. Add the chopped mushrooms and stir-fry for 3-4 minutes until they release their moisture and start to brown. Add the crushed peanuts/cashews, soy sauce, and sugar. Continue cooking for 2-3 minutes until everything is well-coated and slightly crispy. Set aside.
Mix the sauce (in each serving bowl)
In the bottom of each bowl, combine the sesame paste, chili oil, soy sauce, vinegar, Sichuan pepper powder, sugar, salt, and warm water. Stir until smooth — the sauce should be thick but pourable. Adjust to taste (more chili oil for heat, more vinegar for tang).
Cook the noodles and greens
Boil the noodles according to package directions. In the last minute, add the bok choy or spinach to blanch. Reserve ¼ cup noodle water before draining.
Assemble
Place the drained noodles on top of the sauce in the bowls. Top with the mushroom mixture, blanched greens, and scallions. Pour 2-3 tablespoons of hot noodle water over to thin the sauce.
Mix and serve
Stir vigorously with chopsticks to coat the noodles with the sauce. Top with extra chili oil and Sichuan pepper if desired. Serve immediately.
💡 Pro Tips
- 💡💡 Mix the sauce in the serving bowls, not in the wok. This is the traditional way — each diner mixes their own bowl.
- 💡💡 Use a mix of mushrooms for depth. Shiitake gives umami, oyster gives texture, button mushrooms bulk it out.
- 💡💡 Toast the peanuts/cashews in a dry pan first for extra flavor.
- 💡💡 Adjust the sauce to taste. Dan Dan is personal — some like it soupier, some thicker, some spicier. Start with the recipe and adjust.
📊 Nutrition Facts
❓ Frequently Asked Questions
Is this spicy? Yes — Dan Dan is traditionally spicy. The chili oil and Sichuan peppercorns give the signature málà (numbing-spicy). Reduce the amounts for less heat.
Can I make it vegan? Yes — this recipe is already vegan. Use mushroom-based 'oyster sauce' instead of regular oyster sauce if you add it.
What's a substitute for sesame paste? Peanut butter (unsweetened) mixed with sesame oil works in a pinch. Or skip it entirely for a lighter version.
