Anyone familiar with Sichuan cooking knows that dan dan noodles (dan dan mian 担担) is a classic dish. Our vegan dan dan noodles, made with shiitake mushrooms instead of pork, is perfect for people who want a plant-based version of this savory, spicy, and numbing dish.
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Origin of Dan Dan Noodles
Dan dan noodles are packed with bold flavors that reveal new layers of complexity with each bite. They look unassuming when assembled in the bowl because the sauce is placed under the noodles and remains hidden until mixing commences. Dan dan noodles are one of the most famous foods found in small shops and street carts in Sichuan and are prevalent in Chinese restaurants abroad.
They originated in Sichuan around the mid 1800’s. Dan dan mian, literally “carrying pole noodles”, was named after street vendors who carried their noodles and sauces on containers at the end of bamboo poles. They were originally vegetarian but are now most often served with a pork topping.
We have many fond memories of eating this dish in China and at a small restaurant in a Chinese market while living in St. Louis. These days we cook more plant-based options, so we developed a vegan alternative to the pork that uses shiitake mushrooms diced and cooked down in a savory umami flavored topping. I guess you could say we are getting back to the original vegetarian version served in Sichuan.
Best Workflow
- Make the chili oil ahead of time (you should always have a batch on hand!)
- Chop the vegetables and aromatics
- Wash and squeeze dry the Yibin yacai (optional)
- Cook the shitake mushroom and Yibin yacai topping
- Add ingredients for sauce to each bowl (alternatively, add all ingredients to one bowl, mix, and let people add the amount of sauce they prefer)
- Boil the noodles
- Quickly blanch the leafy greens in the boiling water
- Assemble all ingredients in each bowl
Dan Dan Noodle Assembly
- Add the cooked noodles to the bowls where you previously added the sauce
- Top with the shitake mushroom topping, crushed peanuts, green onions, and leafy greens
- Mix and get ready for spicy tingly goodness!
Let’s dive into the ingredients you’ll need and the steps involved! We will divide this into 3 parts: making the mushroom and yibin yacai topping, making the sauce, and cooking and assembling the dan dan noodles.
Ingredients and instructions
Makes 2 servings – see recipe card to increase servings
Part 1: Make the Shitake Mushroom and Yibin Yacai Topping
Part 1 ingredients
- 0.7 ounces (20 grams) dried shiitake mushrooms
- 1 teaspoon finely grated or chopped ginger
- 2 tablespoons yibin yacai (Sichuan preserved vegetable) - rinsed and squeeze dried
- ½ tablespoon shaoxing wine
- 1 teaspoon sweet flour sauce
- 1 teaspoon light soy sauce
- ¼ teaspoon dark soy sauce
Part 1 instructions
Place the shitake mushrooms in a saucepan and cover with hot water. Cover with a lid and let sit for 30 minutes. Next, bring to a boil and simmer for 10 minutes and then drain (save the mushroom stock to add a umami flavor to soups and broths).
Remove and discard the mushroom stems. Dice mushrooms into ⅛ inch pieces.
While the mushrooms are soaking and simmering, rinse the yibin yacai and then squeeze dry. This will ensure the flavors added to the yibin yacai during fermentation do not overpower the topping. This is optional and if you prefer you do not have to rinse the yibin yacai.
Heat cooking oil in a saucepan or wok over medium high heat. Add the ginger and stir-fry until fragrant. Add the minced mushrooms and sauté about 2 minutes.
Add the yibin yacai and stir-fry briefly before adding in the Shaoxing wine.
Add the sweet flour sauce and stir-fry about 30 seconds to 1 minute.
Add the soy sauces and stir-fry until all ingredients are well combined. Remove the topping and set aside until ready to assemble to dan dan noodles.
Part 2: Make the Sauce
Part 2 ingredients
- 1 tablespoon sesame paste
- 2 teaspoons sesame oil
- 2 tablespoons light soy sauce
- ½ teaspoon dark soy sauce
- 1 tablespoon Zhenjiang vinegar (or any Chinese black vinegar)
- 3 tablespoons chili oil with sediment (adjust to taste) – You can follow our homemade chili oil recipe for chili oil that is far superb to what you can buy in the store. In a pinch, you can buy chili oil from your local Asian market, or purchase Fly By Jing or Lao Gan Ma on Amazon.
- ½ teaspoon ground Sichuan peppercorns (or more to taste – we use 1 teaspoon to get the full numbing tingling effect)
Part 2 instructions
Divide the ingredients for the sauce between two bowls and set aside until the noodles are cooked. (If you prefer, you may also combine the sauce ingredients into one bowl, mix thoroughly, and then everyone can add their preferred amount to their noodles.)
Part 3: Assembling the Dan Dan Noodles
Part 3 ingredients
- 12 ounces homemade or store-bought fresh white flour noodles (in the refrigerator section of your local Asian market)
- 1 – 2 tablespoons crushed peanuts
- Handful of leafy greens (Bok choy or similar green)
Part 3 instructions
If you have not already done so, divide the sauce among your serving bowls.
Cook the noodles according to their package instructions. When the noodle are almost done, blanch the leafy greens in the same pot for 10-30 seconds.
Drain the noodles and leafy greens and divide among your serving bowls. Add the shitake mushroom and yibin yacai topping, crushed peanuts, and chopped scallions to your noodle bowls. Admire, mix everything together, and then enjoy!
Variations and Substitutions
For a quicker meal, skip the mushroom topping and serve with just noodles, sauce, leafy greens, and crushed peanuts.
Equipment
- Wok or saucepan (for the mushroom topping)
- Metal colander (draining the noodles and greens)
Storage
Cooked dan dan noodles can be stored in the refrigerator for up to 3 days, but the quality will go down considerably. We recommend you polish them off in one sitting. You can store the mushroom topping and any extra sauce in the fridge for 3 days and then make fresh noodles.
Top Tip
After removing the noodles from the boiling water, dunk under cool water to ensure they do not get overcooked and stuck together.
📖 Recipe
Vegan dan dan noodles 担担面
Ingredients
Part 1 ingredients: shitake mushroom and yibin yacai topping
- .7 ounces dried shitake mushrooms
- 1 teaspoon finely grated or chopped ginger
- 2 tablespoons yibin yacai Sichuan preserved vegetable
- ½ tablespoon shaoxing wine
- 1 teaspoon sweet flour sauce
- 1 teaspoon light soy sauce
- ¼ teaspoon dark soy sauce
Part 2 ingredients: sauce
- 1 tablespoon sesame paste
- 2 teaspoons sesame oil
- 2 tablespoon light soy sauce
- ½ teaspoon dark soy sauce
- 1 tablespoon Zhenjiang vinegar (or any Chinese black vinegar)
- 3 tablespoons chili oil with sediment adjust to taste – You can follow our homemade chili oil recipe for chili oil that is far superb to what you can buy in the store. In a pinch, you can buy chili oil from your local Asian market, or purchase Fly By Jing or Lao Gan Ma on Amazon.
- ½ teaspoon ground Sichuan peppercorns or more to taste – we use 1 teaspoon to get the full numbing tingling effect
Part 3 ingredients: noodles, greens, and assembling the dan dan noodles
- 12 ounces homemade or store-bought fresh white flour noodles bought in the refrigerator section
- 1-2 tablespoons crushed peanuts
- Handful of leafy greens
Instructions
Part 1 instructions: shitake mushroom and yibin yacai topping
- Place the shitake mushrooms in a saucepan and cover with hot water. Cover with a lid and let sit for 30 minutes. Next, bring to a boil and simmer for 10 minutes and then drain (save the mushroom stock to add a umami flavor to soups and broths).
- Remove and discard the mushroom stems. Dice mushrooms into ⅛ inch pieces.
- While the mushrooms are soaking and simmering, rinse the yibin yacai and then squeeze dry. This will ensure the flavors added to the yibin yacai do not overpower the topping. This is optional and if you prefer you do not have to rinse the yibin yacai.
- Heat cooking oil in a saucepan or wok over medium high heat. Add the ginger and stir-fry until fragrant. Add the minced mushrooms and sauté about 2 minutes.
- Add the yibin yacai and stir-fry briefly before adding in the Shaoxing wine.
- Add the sweet flour sauce and stir-fry about 30 seconds to 1 minute.
- Add the soy sauces and stir-fry until all ingredients are well combined. Remove the topping and set aside until ready to assemble to dan dan noodles.
Part 2 instructions: sauce
- Divide the ingredients for the sauce between two bowls and set aside until the noodles are cooked. (If you prefer, you may also combine the sauce ingredients into one bowl, mix thoroughly, and then everyone can add their preferred amount to their noodles.)
Part 3 instructions: noodles, greens, and assembling the dan dan noodles
- If you have not already done so, divide the sauce among your serving bowls.
- Cook the noodles according to their package instructions. When the noodle are almost done, blanch the leafy greens in the same pot for 10-30 seconds.
- Drain the noodles and leafy greens and divide among your serving bowls. Add the shitake mushroom and yibin yacai topping, crushed peanuts, and chopped scallions to your noodle bowls. Admire, mix everything together, and then enjoy!
Nutrition
Nutrition disclaimer
malaeats.com is created for informational purposes only. Although we do our best to provide nutritional information to our readers as a general guideline, we are not certified nutritionists and the nutritional values provided should be considered estimates. Numerous factors such as variations in fresh ingredients, brands purchased, etc. will alter the nutritional values in any recipe. Different online calculators also provide different results depending on their sources. To obtain accurate nutritional information for a recipe, please use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities you used.
Food Safety
- Cook to a minimum temperature of 165 °F (74 °C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods (less than 2 hours is recommended by the CDC).
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at the Centers of Disease Control and Prevention website.
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