Dan Dan Noodles – Spicy, Creamy & Full of Flavor!
Dan Dan noodles are a popular Sichuan dish, typically rich in chili oil and savory seasonings. This vegan, oil-free version keeps all the bold flavors while making it a healthier, whole-foods plant-based (WFPB) meal.
Ingredients
- For the Sauce:
- 2 tbsp tahini or unsweetened almond butter
- 2 tbsp low-sodium tamari or coconut aminos
- 1 tbsp rice vinegar
- 1 tbsp maple syrup
- 1 tbsp chili paste or 1 tsp red pepper flakes
- 1 tbsp low-sodium vegetable broth for thinning
- 1 tsp minced garlic
- 1 tsp minced ginger
- For the Noodles:
- 8 oz rice noodles or whole grain noodles
- 1 cup shredded carrots
- 1 cup thinly sliced bell peppers red and yellow
- ½ cup chopped green beans
- ½ cup chopped baby bok choy or spinach
- ¼ cup chopped scallions
- ¼ cup chopped cilantro optional
- For the Topping:
- ½ cup crispy shallots baked or air-fried without oil
- 1 tbsp toasted sesame seeds optional
Instructions
- Instructions
- Prepare the Sauce:
- Whisk together tahini, tamari, rice vinegar, maple syrup, chili paste, vegetable broth, garlic, and ginger until smooth.
- Adjust consistency with more broth if needed.
- Cook the Noodles:
- Cook noodles according to package instructions. Drain and rinse under cold water.
- Steam or Sauté the Vegetables (Without Oil):
- In a non-stick pan or wok, add the green beans, bell peppers, and carrots. Stir-fry with a splash of vegetable broth for 3-4 minutes.
- Add bok choy or spinach in the last minute to wilt.
- Assemble the Dish:
- Toss the noodles with the sauce until fully coated.
- Add in the steamed veggies and mix well.
- Garnish & Serve:
- Top with crispy shallots, scallions, and sesame seeds.
- Serve warm and enjoy!
Notes
Time-Saving Tips:
Make the sauce ahead of time and store in the fridge for up to 5 days.
Use pre-cut veggies for quicker prep.
Bake or air-fry shallots in advance for a crunchy topping.
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Grocery List
Produce:
1 cup shredded carrots
1 cup sliced bell peppers (red & yellow)
½ cup chopped green beans
½ cup chopped baby bok choy or spinach
¼ cup chopped scallions
¼ cup chopped cilantro (optional)
1 tsp minced garlic
1 tsp minced ginger
Pantry Items:
2 tbsp tahini or unsweetened almond butter
2 tbsp low-sodium tamari or coconut aminos
1 tbsp rice vinegar
1 tbsp maple syrup
1 tbsp chili paste (or 1 tsp red pepper flakes)
1 tbsp low-sodium vegetable broth
8 oz rice noodles or whole grain noodles
Optional Toppings:
½ cup crispy shallots (baked or air-fried without oil)
1 tbsp toasted sesame seeds
Nutrition
Calories: 320kcalCarbohydrates: 54gProtein: 12gFat: 8g
Tried this recipe?Let us know how it was!