These are modeled on the Dan Dan Noodles from Planta Queen's owner Chef David Lee. My favorite restaurant on the planet but this dish is not gluten free in the restaurant. I made it without the coconut milk since I was sure on the measurements and I think it would be good with maybe 1/4 can of coconut milk. I also felt like it needed to be a bit sweeter so I added a bit of hoisin to each serving. Made 4 decent servings.
Vegan Dan Dan Noodles
Ingredients
For "Meat"
3 Tbsp oil
2.5 cups faux beef/pork crumbles (I used Trader Joes vegan beef crumbles)
2 Tbsp hoisin sauce
1 Tbsp Shaoxing wine
1/2 Tbsp dark tamari soy sauce
1/2 Tbsp Chinese 5 spice
1 pack of Sui Mi Ya Cai (fermented mustard greens)
For the Sauce
1/4 cups tahini paste
1/4 cups tamari soy sauce
1/4 cups sugar
1/2 Tbsp Chinese 5 spice
1/2 Tbsp ground Sichuan peppercorn, red
2 Tbls chili oil
1 Tbsp garlic, minced
Coconut milk (optional)
Noodles of choice
Cilantro for serving.
Method
For "Meat";
In a pan over medium heat, sweat out the Sui Mi Ya Cai in oil.
Add the faux meat to your Sui Mi Ya Cai.
Add the remaining ingredients and cook until well-coated.
Remove from the heat and cool.
For the Sauce;
Mix all ingredients until well incorporated.
Boil your favorite noodle, ramen works best.
Add coconut milk to loosen your sauce and adjust to your preferred spice level, you can also add Asian broccoli, bok choy, or any of your favorite greens.
Once your noodles are cooked, you can toss them in a little bit of garlic oil and pour your dan dan sauce over top, mix through.
Add sauced noodles to a bowl and top with "meat" mix.
Serve with some fresh cilantro and a squeeze of lime juice.
You can store your leftover dan dan "meat" in a tightly sealed container and freeze it for a later time.
