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Vegan dan dan noodles with chili oil and fresh vegetables ina  black bowl with red chopsticks on a white background with a blue and white napkin.

Vegan Dan Dan Noodles

minced tofu & mushrooms, fresh veggies, chili oil

STARS

No greasy take-out boxes here! Blanched noodles paired with steamed green beans, carrots, red bell peppers, and roasted broccoli. Top with a tasty stir-fry of minced mushrooms, tofu, and peanuts, which is a delicious meat-free alternative to the traditional ground pork topping. Swirl everything in the tasty sauce, made creamy with sesame seed paste, and the side of Szechuan chili oil to spice things up.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Ingredients

Tofu

  • 1 garlic clove, minced
  • ½ cup cilantro, minced
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 1 tablespoon minced ginger
  • 1 tablespoon canola oil
  • 1 7-ounce package firm tofu, drained and diced

Vegetables

  • 1 head broccoli, cut into florets
  • 2 tablespoons canola oil, divided
  • 1 teaspoon sesame oil
  • 2 teaspoons white sesame seeds
  • 4 cups green beans
  • 8 ounces cremini mushrooms, roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into ⅛ inch slices
  • ¼ cup roasted chopped peanuts
  • Szechuan chili oil, to taste

Dan Dan Noodles

  • 8 ounces dry udon noodles
  • ¼ cup + 1 tablespoon canola oil, divided
  • 2 tablespoons tahini sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lite soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon peanut butter
  • 1 teaspoon sriracha
  • 1 tablespoon pickled ginger
Directions
1
In a bowl or container, whisk together the garlic, cilantro, soy sauce, lime juice, ginger, and oil. Fold in the tofu and marinate for 2 hours. 
2
Preheat the oven to 400°F. 
3
On a baking sheet, toss the broccoli with 1 tablespoon canola oil, sesame oil, ½ teaspoon salt, ½ teaspoon black pepper and sesame seeds. Roast for 10-12 minutes, until crisp. 
4
In a large skillet, heat the remaining 1 tablespoon canola oil. When hot, add the mushrooms and tofu (discarding excess marinade) and sauté for 5 to 7 minutes, until the mushrooms start to soften. Add the garlic and ginger and sauté until fragrant, 2-3 more minutes.
5
Bring two large pots of salted water to a boil. Add the green beans all at once to one pot and blanch for 2-3 minutes, until bright green and crisp-tender. Remove the beans from the pot and rinse under cold water to stop the cooking process.
6
Cook the noodles according to the package directions in the second pot of boiling water. Drain the noodles, return to the pot and toss with 1 tablespoon oil to prevent sticking. 
7
Combine the dan dan sauce ingredients in a blender and purée until smooth. Toss with the noodles in the pot. 
8
To serve, divide the dan dan noodles between bowls. Top with sesame roasted broccoli, blanched green beans, mushrooms and tofu, carrots, bell pepper, peanuts and chili oil.

Vegan Dan Dan Noodles

minced tofu & mushrooms, fresh veggies, chili oil

STARS

No greasy take-out boxes here! Blanched noodles paired with steamed green beans, carrots, red bell peppers, and roasted broccoli. Top with a tasty stir-fry of minced mushrooms, tofu, and peanuts, which is a delicious meat-free alternative to the traditional ground pork topping. Swirl everything in the tasty sauce, made creamy with sesame seed paste, and the side of Szechuan chili oil to spice things up.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  2 hours
Active Time:  20 minutes
Servings:  4

Ingredients

Tofu

  • 1 garlic clove, minced
  • ½ cup cilantro, minced
  • 2 tablespoons soy sauce
  • 1 lime, juiced
  • 1 tablespoon minced ginger
  • 1 tablespoon canola oil
  • 1 7-ounce package firm tofu, drained and diced

Vegetables

  • 1 head broccoli, cut into florets
  • 2 tablespoons canola oil, divided
  • 1 teaspoon sesame oil
  • 2 teaspoons white sesame seeds
  • 4 cups green beans
  • 8 ounces cremini mushrooms, roughly chopped
  • 1 garlic clove, minced
  • 1 tablespoon minced ginger
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into ⅛ inch slices
  • ¼ cup roasted chopped peanuts
  • Szechuan chili oil, to taste

Dan Dan Noodles

  • 8 ounces dry udon noodles
  • ¼ cup + 1 tablespoon canola oil, divided
  • 2 tablespoons tahini sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lite soy sauce
  • ½ teaspoon sesame oil
  • 1 tablespoon peanut butter
  • 1 teaspoon sriracha
  • 1 tablespoon pickled ginger

Directions

1
In a bowl or container, whisk together the garlic, cilantro, soy sauce, lime juice, ginger, and oil. Fold in the tofu and marinate for 2 hours. 
2
Preheat the oven to 400°F. 
3
On a baking sheet, toss the broccoli with 1 tablespoon canola oil, sesame oil, ½ teaspoon salt, ½ teaspoon black pepper and sesame seeds. Roast for 10-12 minutes, until crisp. 
4
In a large skillet, heat the remaining 1 tablespoon canola oil. When hot, add the mushrooms and tofu (discarding excess marinade) and sauté for 5 to 7 minutes, until the mushrooms start to soften. Add the garlic and ginger and sauté until fragrant, 2-3 more minutes.
5
Bring two large pots of salted water to a boil. Add the green beans all at once to one pot and blanch for 2-3 minutes, until bright green and crisp-tender. Remove the beans from the pot and rinse under cold water to stop the cooking process.
6
Cook the noodles according to the package directions in the second pot of boiling water. Drain the noodles, return to the pot and toss with 1 tablespoon oil to prevent sticking. 
7
Combine the dan dan sauce ingredients in a blender and purée until smooth. Toss with the noodles in the pot. 
8
To serve, divide the dan dan noodles between bowls. Top with sesame roasted broccoli, blanched green beans, mushrooms and tofu, carrots, bell pepper, peanuts and chili oil.