Dan Dan Noodles are a quintessentially Sichuan dish that in simple, rustic and SPICY! Often served cold, these noodles are often served as a small snack because they’re so fiery. Traditionally made with pork or ground beef, cooked with a delicious blend of sesame paste, chili oil, vinegar and Sichuan pepper, this dish is surprisingly great as a vegetarian dish!
The chili oil that the noodles are usually swimming in is replaced here with an oil free sauce for a healthier spin. In fact, many of the traditionally Chinese ingredients used to make Dan Dan Noodles have been adapted here using easier to find ingredients.
Want more noodle dishes? Try this Thai Coconut Curry with Rice Noodles and Crispy Tofu!
- ¼ cup water
- 2 tablespoons soy sauce
- 1 tablespoon tahini
- 1 tablespoon balsamic vinegar
- 1 tablespoon chili sauce (I used sambal oelek)
- 1 teaspoon brown sugar
- ½ teaspoon sichuan pepper (or black pepper)
- ½ block extra firm tofu
- ¼ cup water
- 3 oz shiitake mushrooms, sliced
- 1 clove garlic, minced
- 1” ginger, grated
- 2 scallions, chopped
- 1 tablespoon mirin
- ½ teaspoon sea salt
- 1 handful roasted peanuts
- 4 oz dried whole wheat thin spaghetti
- To make the sauce, whisk together the water, soy sauce, tahini, balsamic vinegar, chili paste, brown sugar, and Sichuan pepper. Season to taste with salt and pepper.
- For the tofu, preheat your oven to 400°F. Cut the extra firm tofu into ½” cubes. Place the tofu on a parchment lined baking sheet and season with salt and pepper. Place the tofu into the pre-heated oven and bake for 20 minutes. Turn the tofu on the try and bake for another 20-30 minutes. Remove from the oven, allow to cool slightly, and then chop into smaller pieces.
- In a skillet, over medium heat, bring the ¼ cup of water to a simmer. Add the mushrooms, garlic, ginger, scallions and chopped tofu. Sauté until the mushrooms are tender. Add the mirin, sea salt and chopped peanuts and cook until the mirin has evaporated, about 2-3 minutes. Add half the sauce and stir.
- Heat a medium stockpot full of salted water to a boil and add the thin spaghetti and cook until done. Drain the noodles and rinse them with cool water. Transfer them to a mixing bowl and toss with other half of the sauce. Divide the dressed noodles into 2 bowls. Top with the sautéed mushrooms and tofu, and garnish with crushed peanuts and green onions. Serve cold. Warm or hot.