I was lucky enough earlier this year to find a restaurant that served vegan dan dan noodles, something I’d been wanting to try for years! I’ve never had traditional dan dan noodles, so I had no idea what to expect, but let me tell you, these noodles were mind-blowing delicious. My first order of business after that meal was to reverse engineer it, and second was to share it with you all! Dan dan noodles is a Sichuan dish involving noodles, a creamy sesame sauce, peanuts, greens, and ground meat. They’re packed with deliciousness — spicy, just like my chili garlic noodles, but also rich and satisfying, like my sesame peanut noodles and my tahini noodles. In my veganized version of the dish, we’re replacing the meat with finely diced tofu. There’s so much going on in this dish, but I promise you, it’s actually really easy to throw together. The recipe calls for a few ingredients that might require tracking down at an Asian market, but most of them can be substituted with stuff you can get at a regular supermarket. To assemble the dish, first divide the sauce among bowls, followed by the noodles and spinach, then tofu. Top each bowl with some peanuts and scallions. Start out by boiling your noodles. Refer to the package directions. About thirty seconds before they’re done, add the spinach. Boil it briefly with the noodles, just to blanch it, then drain the spinach and noodles together. Time to face plant! Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!
