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rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the topping
  • 1 medium aubergine, finely chopped
  • 200 g chestnut mushrooms, finely chopped
  • ½ tbsp Sichuan peppercorns
  • ½ tsp Chinese five spice
  • ½ tsp ground white pepper
  • 1 tsp Chinese cooking wine
  • 2 tsps hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp Sichuan chilli oil
  • Handful of chopped spring onions
For the noodle sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp peanut butter
  • 1 tbsp Sichuan chilli oil
Toppings
  • Crushed peanuts
  • Blanched pak choi leaves
  • Spring onions
Vegan Dan Dan Noodles Vegan Dan Dan Noodles

Vegan Dan Dan Noodles

The classic Dan dan noodles, but 100% meat-free and still full of flavour. Love using aubergine and mushroom for vegan recipes like these and it's soooo tasty you'll not miss meat at all!


  1. In a frying pan, heat up some oil and pan fry the aubergine and mushrooms until browned and softened. This may take several mins.
  2. Add the topping seasonings to the pan and mix thoroughly. If it's a bit dry, add a splash of water to loosen and cook this until the vegetables are all quite soft.
  3. While the topping cooks, boil some noodles and drain and set aside for later.
  4. Once the topping and noodles are ready, mix the noodle sauce together in a big bowl, then add in the noodles and the toppings. Combine well and top with some crushed peanuts and a side of pak choi or other leafy veg. Enjoy!
Vegan Dan Dan Noodles Vegan Dan Dan Noodles

Vegan Dan Dan Noodles

The classic Dan dan noodles, but 100% meat-free and still full of flavour. Love using aubergine and mushroom for vegan recipes like these and it's soooo tasty you'll not miss meat at all!

favorite
print
rate
Prep 30 minutes
Total 30 minutes
Serves
US | Metric
Ingredients
For the topping
  • 1 medium aubergine, finely chopped
  • 200 g chestnut mushrooms, finely chopped
  • ½ tbsp Sichuan peppercorns
  • ½ tsp Chinese five spice
  • ½ tsp ground white pepper
  • 1 tsp Chinese cooking wine
  • 2 tsps hoisin sauce
  • 1 tbsp soy sauce
  • 1 tbsp Sichuan chilli oil
  • Handful of chopped spring onions
For the noodle sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Chinese black vinegar
  • 1 tbsp peanut butter
  • 1 tbsp Sichuan chilli oil
Toppings
  • Crushed peanuts
  • Blanched pak choi leaves
  • Spring onions
  1. In a frying pan, heat up some oil and pan fry the aubergine and mushrooms until browned and softened. This may take several mins.
  2. Add the topping seasonings to the pan and mix thoroughly. If it's a bit dry, add a splash of water to loosen and cook this until the vegetables are all quite soft.
  3. While the topping cooks, boil some noodles and drain and set aside for later.
  4. Once the topping and noodles are ready, mix the noodle sauce together in a big bowl, then add in the noodles and the toppings. Combine well and top with some crushed peanuts and a side of pak choi or other leafy veg. Enjoy!