Vegan Dan Dan Noodles

Method12 steps · about 40 min

1. 1

   Step 1: Whisk all the Chinese sesame paste (4 tbsp) with the separate 4 tbsp sauce light soy sauce, adding the liquid gradually until incorporated. Mix in all the Chinkiang vinegar (4 tbsp), then all the finely minced sauce garlic (4), finely minced sauce green onions (3) and sauce sugar (2 tbsp). Keep the separate topping garlic, green onions and soy sauce for steps 5 and 8.

   Uses 4 tbsp Chinese sesame paste for sauce · 4 tbsp light soy sauce for sauce · 4 tbsp Chinkiang vinegar · 4 garlic cloves for sauce, finely minced · 3 green onions for sauce, finely minced · 2 tbsp sugar for sauce

2. 2

   Step 2: Add ready chili oil with flakes (1 tbsp) to the sauce from step 1 one tablespoon at a time, mixing and tasting after each addition. Have the listed ⅓–1 cup available, but stop at the heat level you prefer and reserve unused chili oil to offer alongside the bowls. The entire available stock need not go into the sauce.

   Uses All sauce mixed in step 1 · 1 tbsp ready chili oil with flakes PER addition, to taste; total actually added is unknown

3. 3

   Step 3: Mix all the measured ½ tsp toasted and ground Sichuan peppercorns into the sauce from step 2 and taste. If you want more numbing flavour, add optional additional peppercorns gradually to taste, keeping the heat and numbing level comfortable.

   Uses All sauce and only the chili oil actually added in step 2 · ½ tsp toasted and ground Sichuan peppercorns · Additional toasted and ground Sichuan peppercorns to taste, optional

4. 4

   Step 4: If the seasoned sauce from step 3 is too thick, mix in optional water a little at a time until it can coat noodles. Reserve the complete sauce and any unused chili oil separately.

   Uses All sauce with actual chili oil and peppercorns used in step 3 · Water as needed to thin the sauce, optional

5. 5

   Step 5: Pulse all the mushrooms (½ lb), pecans (½ cup), coarsely chopped topping green onions (3) and separate 3 peeled topping garlic cloves in a food processor until chopped into small bits. Add all the tofu (½) and pulse a few times until coarsely chopped, breaking up larger tofu pieces by hand if needed. Reserve this complete raw topping mixture.

   Uses ½ lb mushrooms · ½ cup pecans for topping · 3 green onions for topping, coarsely chopped · 3 garlic cloves for topping, peeled · ½ block tofu (½ lb / 225 g)

   
6. 6

   Step 6: Heat separate cooking oil as needed in a skillet or wok over medium heat. Add all the Sui Mi Ya Cai (¼ cup) and stir a few times until fragrant. Keep the prepared noodle sauce and its chili oil separate from this topping pan.

   Uses Cooking oil as needed to fry Sui Mi Ya Cai and tofu topping · ¼ cup Sui Mi Ya Cai

7. 7

   Step 7: Add all the tofu, mushroom, pecan and topping-aromatic mixture from step 5 to the fragrant Sui Mi Ya Cai and oil from step 6. Cook and stir 1–2 minutes until the bottom of the pan looks dry.

   Dry tofu topping mixture · 2 minUses All raw topping mixture from step 5 · All Sui Mi Ya Cai and actual cooking oil used in step 6

8. 8

   Step 8: Add all the separate 1½ tbsp topping soy sauce and Shaoxing wine (2 tbsp) to the topping from step 7. Scrape up any stuck bits, reduce to medium or medium-low heat and cook 6–8 minutes, stirring occasionally, until parts of the thickened topping turn golden brown.

   Brown seasoned vegan topping · 7 minUses All pan topping from step 7 · 1½ tbsp soy sauce for topping · 2 tbsp Shaoxing wine for topping

   
9. 9

   Step 9: Transfer all the cooked topping from step 8 to a bowl and reserve it for assembly. This makes more topping than the bowls may need; keep any unused topping as leftovers rather than forcing it all into the noodles.

   Uses All cooked topping from step 8, with any unused portion later retained as leftovers

10. 10

    Step 10: Bring a medium pot of water to a boil. Add all the roughly chopped baby bok choy (4–6 heads) and blanch 40–60 seconds until just tender. Lift out with a slotted spoon, rinse under cold water to stop cooking and drain thoroughly. Reserve all bok choy and keep the pot of cooking water for the noodles.

    Blanch baby bok choy · 1 minUses Water for blanching bok choy and cooking noodles · 4–6 heads baby bok choy, roughly chopped

11. 11

    Step 11: Cook all the dried thin wheat noodles (10 oz) in the retained boiling water from step 10 according to their package instructions. Drain, rinse briefly under cold water to stop cooking, then drain thoroughly and reserve the cooked noodles.

    Uses 10 oz dried thin wheat noodles · Retained cooking water from step 10, with all bok choy reserved separately

12. 12

    Step 12: Divide the cooked noodles from step 11 among bowls for 4–6 main portions. For each bowl, spoon on some sauce from step 4, add cooked topping from step 9 and drained bok choy from step 10, and optionally sprinkle crushed roasted peanuts to taste. The listed ¼ cup crushed peanuts and additional optional ½ cup peanuts are available garnish supplies; use only what you want, crushing any additional peanuts before sprinkling. Mix and serve promptly, hot or at room temperature. Offer remaining sauce and unused chili oil separately; keep surplus topping for another meal. Refrigerate leftovers within 2 hours and use within 3 days.

    Uses All cooked noodles from step 11 divided among 4–6 bowls · Sauce spooned to taste from step 4; unused sauce served separately · Topping added to taste from step 9; surplus remains as leftovers · All drained baby bok choy from step 10 divided among the bowls · Optional crushed roasted peanuts sprinkled to taste · Optional additional peanuts, crushed and sprinkled only if wanted · Unused chili oil offered separately to taste