China 
VEGAN DAN DAN NOODLES
Equipment
- Large pot for boiling noodles
- Colander
- Wok or large
frying pan - Wooden spoon or
spatula - Knife and cutting board
Ingredients
- 8 oz. dried Chinese egg noodles
- 2 tbsp. vegetable oil
- 1 garlic clove minced
- 1 tbsp. ginger minced
- 4 green onions thinly sliced
- ¼ cup vegetable broth
- 2 tbsp. tahini
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 2 tsp. sugar
- 1 tsp. Sichuan peppercorns
- 1 tsp. chili flakes optional
- 1 cup thinly sliced cucumber
- ½ cup roasted peanuts chopped
- Salt to taste
Instructions
- Bring a large pot of water to a boil. Add the egg noodles and cook according to package instructions until tender but still slightly firm. Drain and rinse under cold water. Set aside.
- Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic, ginger, and half of the green onions. Stir-fry for 1-2 minutes or until fragrant.
- Add the vegetable broth, tahini, soy sauce, rice vinegar, sugar, Sichuan peppercorns, and chili flakes (if using). Stir until well combined and simmer for 2-3 minutes or until the sauce has thickened slightly.
- Add the cooked egg noodles to the wok and stir gently to coat with the sauce.
- Divide the noodles among serving bowls and top with sliced cucumber, chopped peanuts, and the remaining green onions.
- Serve hot, garnished with extra chili flakes and salt to taste.
Notes
NUTRITIONAL FACTS:
Calories: 450 | Total Fat: 13g | Total Carbohydrates: 64g | Dietary Fiber: 3g | Protein: 19g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
