Vegan Dan Dan Noodles
Dan dan mian (担担面) is a popular Chinese street-food dish. It’s signature profile is smoky, numbing, and spicy flavour, thanks to the addition of Sichuan pepper. This version here is made with tofu so it’s vegan friendly as I find that the sauce packs so much flavour that it really doesn’t miss being a meat based dish.
The name itself – dan dan mian, literally translating to "carrying pole noodles" – hints at its street food origins. Vendors would traditionally balance ingredients on a pole, a testament to the portable nature of this dish. Today, you can find dan dan mian in restaurants worldwide and it is one of the most well-known Sichuan dishes. Why?
- Spicy and tingly: Sichuan peppercorns bring a tingly party to your mouth, followed by a subtle heat that'll have your tastebuds confused but also amused
- Creamy and velvety sauce : The use of sesame paste adds a great level of nutty richness, creating a sauce that's both bold and smooth.
- Flavour bomb: The sauce is exploding with chilli oil, sesame paste, Sichuan peppercorns, fermented veggies, and savoury soy sauce.
- Don't forget the toppings! Popular ones include coriander, peanuts, crumbled pork, and even a boiled egg means its jam packed full of the good stuff and is easily customisable to your preference.
Ingredients
For the topping:
- 300g medium firm tofu
- 2 tbsps preserved mustard greens (碎米芽菜 find this at Chinese supermarkets, don’t worry if not, you can skip)
- 1/2 tsp Chinese five spice powder
- 1/2 tsp ground white pepper
- 1 tsp Chinese cooking wine
- 2 tsp hoisin sauce
- 1 tbsp ground toasted Sichuan peppercorns
- 1 tbsp Sichuan chilli oil (see my chilli oil recipe linked below)
- 1 tsp dark soy sauce
- 2 garlic cloves, minced
- 1 handful of finely chopped spring onions
For the noodle sauce:
- 1 tbsp peanut butter
- 1 tbsp chilli oil
- 1 tbsp light soy sauce
- 1 tbsp Chinese black vinegar
To serve
- 200g wheat noodles of choice, cooked according to package instructions
- Chinese mustard greens (碎米芽菜, optional)
- Blanched pak choi leaves
- Spring onions and/or coriander (cilantro)
- Chopped peanuts
Pair it with
Instructions
- Start by draining and pressing the tofu to remove excess moisture, then crumble it into a large pan with some hot cooking oil.
- Cook the tofu with all the seasonings for the toppings, mix it through thoroughly.
- In another small frying pan, lightly toast the Sichuan peppercorns for a few minutes until fragrant. Remove from the heat and grind it up in a pestle and mortar. Sieve away the husks and keep the grounded up powder and add it to the crumbled tofu. Mix through and season the tofu topping to taste.
- Prepare the noodles by bringing a pot of water to a boil and cook your preferred noodles according to package instructions. Drain and rinse briefly under cold water and set the noodles aside
- In another pot, blanch your pak choi leaves for a minute or two, just until they soften slightly. Don't have pak choi? Spinach or baby bok choy work just as well!
- Now for the flavour base that ties everything together: the sesame noodle sauce. In a large bowl, whisk together some sesame oil for nutty richness, soy sauce for a salty depth, black vinegar for a touch of acidity, and of course, some chilli oil. Feel free to adjust the spice levels according to your preference.
- Once the noodles are cooked and drained, add them to the bowl with the pak choi and toss them in the luscious sesame sauce. Top it all off with your delicious spicy tofu scramble.
- Garnish with some fresh spring onions and/or coriander, toasted crumbled peanuts for extra texture and the mustard greens, if you have them. Enjoy!
Video demonstration
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