Eggless Vegan Dan Dan Noodles

Total time40 min

Prep time20 min

Cook time20 min

4.8

(29)

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Ingredients

4 servings

For the sauce

for the sauce:
3 tbsp tahini
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp chili oil
1 tbsp toasted sesame oil
2 tsp sichuan chili bean paste (doubanjiang)
1 tsp sugar
½ tsp ground sichuan pepper
3 tbsp warm water

For the tofu topping

for the tofu topping:
1 tbsp neutral oil (such as canola or vegetable oil)
8 oz firm tofu, drained and crumbled into small pieces
4 oz shiitake mushrooms, stems removed, caps finely chopped
2 tbsp soy sauce
1 tsp five-spice powder

For the noodles

for the noodles:
12 oz dried wheat noodles (such as lo mein or chinese wheat noodles)

For serving

for serving:
3 scallions, thinly sliced
2 tbsp roasted peanuts, roughly chopped (optional)
1–2 tsp chili oil, for drizzling (optional)

Instructions

1
In a small bowl, whisk together the tahini, soy sauce, rice vinegar, chili oil, toasted sesame oil, chili bean paste, sugar, Sichuan pepper, and warm water until smooth and pourable. Set aside.
2
Bring a large pot of water to a boil over high heat.

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