What People Love About This Recipe
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"Perfectly spicy and nutty"
Sesame paste creates rich flavor
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"Ready in 25 minutes"
Quick weeknight comfort food
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"Mushroom crumble is genius"
Perfect meat substitute
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"Addictively good"
You'll want seconds
Recipe Overview
These Szechuan-style dan dan noodles feature a spicy, nutty sauce with sesame paste, chili oil, and savory mushroom crumbles. Tossed with chewy wheat noodles and topped with crunchy peanuts and green onions.
Pro Tips from the Comments
- Homemade chili oil: "Make your own chili oil - the store-bought doesn't compare" - @szechuanlover
- Mix well: "Really mix the sauce into the noodles thoroughly for best flavor" - @noodlemaster
- Add bok choy: "I blanch baby bok choy and serve it on the side" - @veggiefoodie
Community Reviews & Tips
534 commentsShare Your Experience
This is the best vegan dan dan noodles recipe I've found! The mushroom crumble has the perfect texture and the sauce is spot-on. I use Chinese sesame paste (not tahini) for a more authentic flavor. My whole family fights over who gets seconds!
Made this for my birthday dinner and it was incredible! The numbing spice from the Szechuan peppercorns is so good. I doubled the chili oil because I like it extra spicy. Will make again and again!
Really delicious! I couldn't find Chinese sesame paste so I used tahini with a bit of toasted sesame oil - worked great. The pickled mustard greens on top are a must!