Vegan Dan Dan Noodles

These vegan Dan Dan Noodles are so addictive. This dish is originating from the Chinese Sichuan cuisine. It’s a bit spicy and the vegan minced meat in combination with the fresh ginger, tomato paste, rice vinegar, soy sauce and coconut sugar is such a nice combination. We like to add some bok choy and spring onions for the extra crisp and freshness. We buy the hot chili oil in the Asian supermarkets but you can also buy it online. We hope you enjoy it. Have you ever tried recipes from the Chinese Sichuan Cuisine? Let us know in the comments.

Serves: 4
Total time: 20 minutes

Ingredients

1 tbsp peanut oil (or sunflower oil)
400 g plant based minced meat
50 g fresh ginger
4 cloves garlic
2 tbsp coconut sugar
1 ½ tbsp tomato paste
3 tbsp crispy chili in oil
2 tbsp soy sauce
2 tbsp rice vinegar
300 g noodles (from wheat flour)
1 small bok choy
Salt, to taste
Spring onions, for garnish

Method

1. Cook the noodles according to the package. Remove the ends of the bok choy and wash the stems. Cook the last 2 minutes the bok choy. Drain everything and save ½ cup (120 ml) of cooking liquid for later.
2. Meanwhile, peel the fresh ginger and cut into thin strips. Peel the garlic and cut into slices.
3. Heat the peanut oil in the pan and cook the plant based minced meat for a few minutes. Add the fresh ginger, garlic and coconut sugar. Bake everything for 2 minutes.
4. Add the tomato paste, crispy chili in oil, soy sauce, rice vinegar and 1 cup (250 ml) of water. Bake everything on low heat for about 10 minutes. Do not forget to stir occasionally.
5. Add the cooked noodles, bok choy and the cooking liquid to the minced meat mixture and toss to combine. Add some salt to taste. Garnish with some finely chopped spring onions