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These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner | ThisSavoryVegan.com #thissavoryvegan #dandannoodles #vegannoodles

Vegan Dan Dan Noodles with Garlic Chili Oil

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These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner.
Course Main Course
Cuisine asian
Keyword fall recipes, noodles, winter recipes
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 624

Ingredients

FOR THE SAUCE

FOR THE GARLIC CHILI OIL

  • 1/3 cup chili sesame oil
  • 3 cloves garlic thinly sliced

FOR THE NOODLES

  • 8 ounces rice noodles
  • 2.5 cups broth I used vegan chicken broth
  • 1 inch ginger finely diced
  • 8 ounces vegan beef crumbles
  • 1 cup white mushrooms finely chopped
  • 1/2 cup unsalted walnuts chopped
  • 1/2 teaspoon white pepper or to taste
  • 2 cups spinach
  • green onions, red pepper flakes for topping

Instructions

  • Combine all of the sauce ingredients in a bowl and stir to combine. Add water until it can easily be stirred. Set aside.
  • To make the garlic chili oil, heat the sesame chili oil in a large pan over medium heat. Add the garlic and cook, stirring frequently, until the garlic starts to crisp (2-3 minutes). Remove from the heat and carefully transfer to a bowl. Set aside. Reserve the pan to use again later.
  • Cook the noodles according to the package instructions. Drain and set aside - depending on the type of noodles you use, you may need to run them under water to keep them from sticking.
  • Place the same pot you used for the noodles back on the stove. Add the broth and 1/2 of the sauce to pot and bring to a boil. Lower heat and simmer.
  • Place the same pan you used to make the chili oil back on the stove over medium heat. Add 2 tablespoons of the chili oil to the pan. Add the ginger and cook for 1 minute. Add the beef crumbles, mushrooms and walnuts to the pan and cook until everything starts to brown (3-5 minutes). Add the remaining sauce to the pan and cook for 2 minutes, stirring regularly.
  • Add the noodles to the pan and toss to coat evenly. Add the spinach & a little bit more chili garlic oil and toss until the spinach is wilted.
  • To serve, ladle a small amount of broth into each bowl. Top the broth with the noodle mixture and spinach. Lastly add green onions, red pepper flakes and garlic chili oil to each bowl.

Video

Notes

  • If you can't find sesame chili oil, you can sub it for 1/3 cup of sesame oil and 1 tsp of red pepper flakes.
  • You can sub rice noodles for linguine, spaghetti or chow mein noodles.
  • Be sure to remove the oil from the heat before the garlic gets too crispy. It will continue to cook after you transfer the oil to a bowl.

Nutrition

Calories: 624kcal | Carbohydrates: 76g | Protein: 19g | Fat: 28g