Vegetarian Dan Dan Mian
A spicy, savory Sichuan noodle dish featuring a rich sesame sauce and a flavorful plant-based crumble.
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Ingredients
- 12 oz Dried wheat noodles
- 8 oz Shiitake mushrooms, finely minced
- 4 tbsp Chinese sesame paste (or tahini)
- 3 tbsp Chili oil with flakes
- 2 tbsp Soy sauce
- 1 tsp Sichuan peppercorns, toasted and ground
- 1 cup Vegetable broth
- 1/4 cup Sui Mi Ya Cai (preserved mustard greens)
- 3 cloves Garlic, minced
- 1 tsp Ginger, minced
- 2 tbsp Roasted peanuts, crushed(optional)
- 4 heads Baby bok choy
Instructions
- 1
Whisk together sesame paste, chili oil, soy sauce, and ground Sichuan peppercorns in a small bowl until smooth.
- 2
Heat a tablespoon of oil in a wok and sauté the minced mushrooms until they release their moisture and turn golden brown.
- 3
Add the Sui Mi Ya Cai, garlic, and ginger to the mushrooms and stir-fry for 2 minutes until fragrant.
- 4
Bring a large pot of water to a boil and cook the noodles according to package instructions, adding the bok choy in the last minute of cooking.
- 5
While noodles cook, heat the vegetable broth in a small saucepan until simmering.
- 6
Divide the sesame sauce mixture into four serving bowls and pour 1/4 cup of hot broth into each, stirring to combine.
- 7
Drain the noodles and bok choy, then divide them among the bowls.
- 8
Top each bowl with a generous portion of the mushroom mixture and a sprinkle of crushed peanuts before serving.
Nutrition per Serving
480
Calories
14g
Protein
62g
Carbs
22g
Fat
5g
Fiber
4g
Sugar
950mg
Sodium
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