Okay!!!! I’m still in the making things from scraps mode, and I had quite a few sad veggie scraps that I thought I could turn into a delicious noodle dish. But I wanted something just a little bit different, so I thought I would attempt to make a vegan version of dan dan noodles using up the mushrooms and cabbage I had.

Vegan Dan Dan Noodles from HeatherChristo.com

I know that it is not an authentic version by any means, but does anyone really care right now?! I just wanted to have something delicious and comforting, and something that the kids would eat happily.

Vegan Dan Dan Noodles from HeatherChristo.com

I have to admit, while it uses lots of traditional flavors (ginger, garlic, soy, sesame) I LOVE the addition of the cinnamon and the star anise, which give it a really interesting dimension. I absolutely think you should feel like you have options to enhance those flavors. You could add more cinnamon or agave for a sweeter dish or more pepper flakes or chili for something hotter! Adjust acidity with the rice vinegar if you feel like it! And don’t feel like you can’t switch up the veggies you use too- While we are in quarantine, I really encourage you to keep using what you have and being creative. Make substitutions where you need to and enjoy the fruits of your labor (i.e., enjoy your meals!)

Let me know if you have any special requests too!

Vegan Dan Dan Noodles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound gluten free spaghetti
  • Dan Dan Mushrooms:
  • 8 ounces mushrooms, finely chopped
  • 1 tablespoon peeled minced ginger
  • 2 cloves garlic
  • ¼ cup gluten-free soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • Sesame Sauce:
  • 1 red chili, minced (or ¼ teaspoon red pepper flakes
  • 2 garlic cloves, finely minced
  • 2 Tablespoons ginger, finely minced or grated
  • 3 Tablespoons rice vinegar
  • ⅓ cup tahini
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons agave
  • ¼ teaspoon ground cinnamon
  • Dan Dan Veggies:
  • 1 tablespoon sesame oil
  • 1 onion, small diced
  • 2 star anise
  • 1 bell pepper, small diced
  • 3 cups shredded cabbage
  • To Garnish:
  • 4 green onions, finely sliced
  • Chili oil
Instructions
  1. To begin, you want to marinate the mushrooms: In a medium bowl, combine the mushrooms with the garlic, ginger, gluten-free soy sauce, vinegar and sesame oil. Set aside.
  2. In the jar of a blender, make the sesame sauce. Combine all of the ingredients for the sauce and puree until creamy. You may want to add a few tablespoons of hot water to thin the sauce. Set aside.
  3. In a large non-stick pan or heavy skillet over high heat, add one tablespoon sesame oil, the onion and the two star anise. Stir often, until the onion is soft and translucent, about 5 minutes. Add the marinated mushrooms to the pan and cook another 5-7 minutes until the mushrooms are cooked through.
  4. Meanwhile, boil the spaghetti until al dente according to the manufacturer's directions, and then drain the pasta, rinse with cold water to stop the cooking and wash the extra starch off the pasta and then drain again.
  5. Add the bell pepper and cabbage to the pan and stir to combine, cooking until the cabbage is tender, about 3-5 minutes.
  6. Meanwhile, toss the noodles with sauce in a bowl until well coated. Add half the green onions.
  7. Then add the noodles to the pan and toss with the vegetables, mixing well. Serve with chili oil and the rest of the fresh green onions.

 

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Okay!!!! I’m still in the making things from scraps mode, and I had quite a few sad veggie scraps that I thought I could turn into a delicious noodle dish. But I wanted something just a little bit different, so I thought I would attempt to make a vegan version of dan dan noodles using up the mushrooms and cabbage I had.

Vegan Dan Dan Noodles from HeatherChristo.com

I know that it is not an authentic version by any means, but does anyone really care right now?! I just wanted to have something delicious and comforting, and something that the kids would eat happily.

Vegan Dan Dan Noodles from HeatherChristo.com

I have to admit, while it uses lots of traditional flavors (ginger, garlic, soy, sesame) I LOVE the addition of the cinnamon and the star anise, which give it a really interesting dimension. I absolutely think you should feel like you have options to enhance those flavors. You could add more cinnamon or agave for a sweeter dish or more pepper flakes or chili for something hotter! Adjust acidity with the rice vinegar if you feel like it! And don’t feel like you can’t switch up the veggies you use too- While we are in quarantine, I really encourage you to keep using what you have and being creative. Make substitutions where you need to and enjoy the fruits of your labor (i.e., enjoy your meals!)

Let me know if you have any special requests too!

Vegan Dan Dan Noodles
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound gluten free spaghetti
  • Dan Dan Mushrooms:
  • 8 ounces mushrooms, finely chopped
  • 1 tablespoon peeled minced ginger
  • 2 cloves garlic
  • ¼ cup gluten-free soy sauce
  • ¼ cup rice vinegar
  • 1 tablespoon sesame oil
  • Sesame Sauce:
  • 1 red chili, minced (or ¼ teaspoon red pepper flakes
  • 2 garlic cloves, finely minced
  • 2 Tablespoons ginger, finely minced or grated
  • 3 Tablespoons rice vinegar
  • ⅓ cup tahini
  • 2 tablespoons toasted sesame oil
  • 3 tablespoons agave
  • ¼ teaspoon ground cinnamon
  • Dan Dan Veggies:
  • 1 tablespoon sesame oil
  • 1 onion, small diced
  • 2 star anise
  • 1 bell pepper, small diced
  • 3 cups shredded cabbage
  • To Garnish:
  • 4 green onions, finely sliced
  • Chili oil
Instructions
  1. To begin, you want to marinate the mushrooms: In a medium bowl, combine the mushrooms with the garlic, ginger, gluten-free soy sauce, vinegar and sesame oil. Set aside.
  2. In the jar of a blender, make the sesame sauce. Combine all of the ingredients for the sauce and puree until creamy. You may want to add a few tablespoons of hot water to thin the sauce. Set aside.
  3. In a large non-stick pan or heavy skillet over high heat, add one tablespoon sesame oil, the onion and the two star anise. Stir often, until the onion is soft and translucent, about 5 minutes. Add the marinated mushrooms to the pan and cook another 5-7 minutes until the mushrooms are cooked through.
  4. Meanwhile, boil the spaghetti until al dente according to the manufacturer's directions, and then drain the pasta, rinse with cold water to stop the cooking and wash the extra starch off the pasta and then drain again.
  5. Add the bell pepper and cabbage to the pan and stir to combine, cooking until the cabbage is tender, about 3-5 minutes.
  6. Meanwhile, toss the noodles with sauce in a bowl until well coated. Add half the green onions.
  7. Then add the noodles to the pan and toss with the vegetables, mixing well. Serve with chili oil and the rest of the fresh green onions.