Go Back

Vegan Dan Dan Noodles

Kelvin Cheung for The Foodhall Cookbook
This fiery Szechuan noodle in vegetable broth is classically served with minced meat. But, the earthy umami-packed mushrooms in this recipe are a good vegan substitute too, while chillies and ground Sichuan peppers impart shades of heat to the rich broth which is at the heart of this comforting dish.
Prep Time 2 hrs
Cook Time 45 mins
Course Main Course
Cuisine Asian
Servings 4

Ingredients
  

Dan Dan Noodles

  • 1 pack dry rice sticks, soaked for 2 hours in cold water
  • 8 cups (2 lt) vegetable stock
  • 3 Arqa dried red chillies, chopped
  • 6 fresh red or green chillies, chopped
  • 2 stalks lemon grass, chopped
  • 10 cloves garlic, sliced
  • 3 cups (750 gm) peanuts, roasted
  • 2 cups (500 ml) coconut milk

For the mushroom duxelles:

  • 1 kg mushrooms, de-stemmed, chopped
  • 2 tbsp (30 ml) vegetable oil
  • 10 cloves garlic, minced
  • 4 fresh red or green chillies, chopped
  • 3 tbsp (45 gm) Arqa Szechuan peppercorns
  • 2 tbsp (30 ml) dark soy sauce

For the garnishing:

  • 2 tbsp (30 gm) scallions, chopped
  • Hot sauce or chilli oil, as desired

Instructions
 

  • In a large stock pot, add the vegetable stock, dried red chillies, fresh chillies, lemon grass and garlic cloves; simmer for 30 – 40 minutes.
  • Then add 2 1/2 cups peanuts and coconut milk; simmer till the peanuts turn soft. Remove the pot from the heat and blend the broth in a blender; strain and season with salt and pepper.
  • For the mushroom duxelles, in a large, hot pan – heat the oil and sauté the mushrooms until all the liquid is absorbed.
  • Add the minced garlic, fresh chillies and Szechuan peppercorns; sauté for 4-5 minutes. Season with dark soy sauce.
  • In a separate pasta pot, boil the noodles according to the package instructions until just cooked. Remove and place in a soup bowl. Pour the hot broth over the noodles.
  • Serve garnished with mushroom duxelles, remaining chopped peanuts, scallions and a dash of hot sauce or chilli oil.

Notes

This fiery Szechuan noodle in vegetable broth is classically served with minced meat. But, the earthy umami-packed mushrooms in this recipe are a good substitute. 
Keyword Chef Kelvin Cheung recipes, easy asian recipes, simple vegan recipes, the foodhall cookbook, vegan dan dan noodles