This Creamy Vegan Garlic Pasta with Crispy Brussels Sprouts is simple to make and the perfect…
These Vegan Dan Dan Noodles with Garlic Chili Oil are comforting and delicious. Perfectly savory and slightly spicy for the best vegan dinner.
These noodles are what comfort in a bowl looks and tastes like. From the warm, flavor-packed broth to the noodles topped with vegan “beef”, mushrooms and walnuts, this meal is one to keep around.
How to make these Vegan Dan Dan Noodles with Garlic Chili Oil
This is a recipe that requires you to cook in sections.
First, make your sauce by combing the ingredients in a bowl. You will use this sauce for the broth and the noodles, so you want to have it ready to go.
Next, you will want to cook your noodles. I used rice noodles, but you could also use linguine, spaghetti or chow mein.
The chili garlic oil is super easy to make. I kept things simple by using chili sesame oil – instead of using traditional sesame oil simmered with hot peppers or red pepper flakes. All you have to do is heat some thinly sliced garlic in the oil and let them simmer together. Transfer to a bowl and you’re done.
To make the broth, I used my favorite vegan chicken broth, but you could use whatever you have on hand. Next, add half of that sauce you already made to the broth and bring it to a boil. Easy peasy.
Now to bring everything together, heat some of the chili garlic oil and cook up vegan beef crumbles, mushrooms and walnuts. Wilt some spinach in the pan – because we always need greens. Add the rest of the sauce and toss it all together.
To assemble ladle some of the broth into each bowl and top with the noodle mixture. For the finishing touches drizzle some more of that chili garlic oil over each bowl and top with green onions.
The best part about these noodles are that they taste even better the next day. Just be sure to keep the broth and the noodles separate so that the noodles don’t get too soggy.
Vegan Dan Dan Noodles with Garlic Chili Oil
FOR THE SAUCE
- 3 tbsp tahini
- 1 tbsp agave
- 3 tbsp hoisin sauce
- 2 tbsp rice wine vinegar
- 4 oz low sodium soy sauce
- 1/4 cup water plus more as needed
FOR THE GARLIC CHILI OIL
- 1/3 cup chili sesame oil*
- 3 cloves garlic thinly sliced
FOR THE NOODLES
- 8 oz rice noodles**
- 2 1/2 cups broth***
- 1 inch ginger finely diced
- 8 oz vegan beef crumbles
- 1 cup white mushrooms finely chopped
- 1/2 cup unsalted walnuts chopped
- 1/2 tsp white pepper or to taste
- 2 cups spinach
- green onions, red pepper flakes for topping
- 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 tbsp 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. Push the noodle mixture to one side and add the spinach and a little bit more chili garlic oil. 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.
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