Chinese · Lunch
Spicy Sesame Noodles with Mushrooms
Sichuan Vegan Dan Dan Noodles
Thin wheat noodles in a rich sesame and chilli broth topped with spiced minced mushroom, ya cai, and crushed peanuts, a plant-based Chengdu street classic.
$
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
540Calories
18gProtein
24gFat
62gCarbs
4gSugar
6gFiber
860mgSodium
0mgChol
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Instructions
1
Prep
Soak shiitake mushrooms 20 minutes, remove stems, mince finely. Mince garlic and grate ginger. Rinse ya cai and slice scallions. Crush peanuts roughly. Whisk sesame paste, chilli oil, soy sauce, black vinegar, and Sichuan pepper in a large serving bowl until smooth.
2
Build
Heat stock until steaming and whisk into the sesame mixture until glossy and combined. Set aside.
3
Saute
Heat 2 tbsp oil in a wok over high heat. Add minced mushrooms and stir-fry 4 to 5 minutes until all moisture evaporates and they turn golden. Add garlic, ginger, ya cai, and Shaoxing wine; toss 2 to 3 minutes until fragrant and caramelised at edges.
4
Boil
Bring a pot of water to a rolling boil. Add noodles and cook 2 to 3 minutes until just tender. Drain well in a colander.
5
Finish
Add drained noodles to the sauce bowl and toss to coat evenly. Spoon the mushroom mixture over the top.
6
Plate
Scatter scallions and crushed peanuts over the noodles and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) fresh or dried thin wheat noodles
- 8 medium dried shiitake mushrooms
- 60g (2.1 oz) ya cai
- 4 garlic cloves
- 2 tsp fresh ginger
- 4 tbsp Chinese sesame paste
- 3 tbsp Sichuan chili oil
- 3 tbsp light soy sauce
- 2 tsp Chinese black vinegar
- 1 tsp ground roasted Sichuan pepper
- 300ml (1 1/4 cup) vegetable stock
- 2 tsp Shaoxing rice wine
- 2 tbsp neutral oil
- 2 scallions
- 30g (1 oz) roasted peanuts