Dan dan noodles or dandanmian, literally "carrying-pole noodles," is a noodle dish originating from Chinese Sichuan cuisine. It consists of a spicy sauce usually containing preserved vegetables, chili oil, Sichuan pepper, minced pork, and scallions served over noodles. There are different regional variations. However, you are more likely to find a peanut-laden, vegetarian version in Taiwan. Here’s a vegan version of the Taiwanese dish that can be easily made in one pot over a camp stove or fire.
Servings: 4 | Cook Time: 10 minutes
Ingredients
14 oz buckwheat soba noodles
1 cup peanut butter
8 teaspoons soy sauce
8 teaspoons toasted sesame oil
6 teaspoons sriracha (or more, depending on your spice tolerance)
0.5 teaspoon red pepper flakes
1 package of tofu, cubed (optional)
0.5 teaspoon salt for tofu (optional)
0.5 teaspoon pepper for tofu (optional)
0.5 teaspoon garlic powder for tofu (optional)
1/2 sheet of dried seaweed or green scallions for garnish (optional)
Instructions
Bring enough water just to cover the soba noodles to a boil.
Once boiling, add the noodles and cook according to the package instructions.
While boiling the noodles, pan-fry your tofu in 1 teaspoon of avocado or olive oil if you are adding tofu to your dish. Add salt, pepper, and garlic powder to the tofu, and then set it off to the side once golden brown.
Once the noodles are done, drain off all but about 1 tablespoon of the water used for cooking.
Mix in the peanut butter, soy sauce, sesame oil, and Sriracha. Thin out the sauce, if needed, with a little water. Sprinkle with red pepper flakes and salt to taste.
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