vegan dan dan noodles
These spicy vegan dan dan noodles are incredibly tasty and way better than take out!
Servings 2 large or 4 small
Ingredients
- ½ C low-sodium soy sauce or tamari
- 2 tablespoon prepared chili oil (such as chiu chow chili oil)
- 2 tablespoon black vinegar (or rice vinegar)
- ½ C ketchup
- ¼ C shaoxing Chinese cooking wine (or cooking sherry)
- 2 teaspoon granulated sugar
- 1 tablespoon cornstarch
- 6.5 oz / 185 g vegan chow mein noodles
- 4 stalks bok choy (or 8 baby bok choy stalks)
- 2 tablespoon vegetable oil
- ¼ C shallot, diced finely (or ½ a small white onion)
- ½ teaspoon ground szechuan peppercorn, ground in mortar & pestle or spice grinder (or ground white pepper)
- 2 garlic cloves, finely minced
- 1 ½ C veggie ground round (such as Yves original veggie ground round)
- 1 green onion, sliced thin (as garnish)
- ¼ C fried soy beans or crushed peanuts (as garnish)
Instructions
- To make the sauce, in a medium bowl combine soy sauce, prepared chili oil, black vinegar, ketchup, shaoxing cooking wine, sugar, and cornstarch and mix well.
- Boil noodles according to package directions and drain, but do not rinse.
- In a large non-stick pan over medium heat, add 2 tablespoons of vegetable oil and cook shallot for 3 to 4 minutes until soft. Add ground szechuan peppercorn, garlic, and veggie ground round. Break up the veggie ground round into small pieces and cook for 8 to 10 minutes, until browned on all sides.
- Add all of the sauce mixture to the pan and combine thoroughly with the ground round. Let the sauce come to a simmer for about 2 minutes, then add bok choy and toss to combine. Turn the heat down slightly, cover with a lid, and cook for another 4 to 5 minutes until the bok choy is wilted but still bright green in color.
- To assemble, add cooked and drained noodles to a large bowl or portion out into individual servings, add a generous portion of the veggie ground round, bok choy, and sauce. Toss to combine and garnish with green onion and roasted soy beans or crushed peanuts.
