Vegan Dan Dan Noodles
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.
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.