Vegan Dan Dan Noodles Recipe | Cooking With Jade

Vegan Dan Dan Noodles Recipe

Vegan Dan Dan Noodles Recipe
Vegan Dan Dan Noodles


Prep Time 10 minutes
Cook Time 15 minutes
Cuisine Chinese
Servings 4


  • Large pot for boiling noodles
  • Colander
  • Wok or large frying pan
  • Wooden spoon or spatula
  • Knife and cutting board


  • 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


  • 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.


Calories: 450 | Total Fat: 13g | Total Carbohydrates: 64g | Dietary Fiber: 3g | Protein: 19g

For your kitchen tools, check Sur La Table.

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