Spicy Vegan Dan Dan Noodles Ramen Style

A fusion of Japanese and Sichuan flavors, this dish combines the comforting chew of ramen noodles with the bold, spicy, and nutty flavors of Dan Dan noodles, all while being completely vegan.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

2 items

Cost

£2.48/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Asian•Japanese

Mood:

Comfort Food•Spicy

Ingredients

Servings

4packagesRamen Noodles(Discard the seasoning packets or save for another use.)

£2.00

2tablespoonsVegetable Oil(Canola or peanut oil work well.)

£0.10

1blockFirm Tofu(Pressed to remove excess water and crumbled)

£2.50

4ouncesShiitake Mushrooms(Thinly sliced.)

£2.75

4clovesGarlic(Minced.)

£0.20

1tablespoonGinger(Grated.)

£0.15

2tablespoonsChili Garlic Sauce(Adjust to your spice preference.)

£0.40

1teaspoonSichuan Peppercorns(Lightly toasted and ground.)

£0.30

3tablespoonsSoy Sauce(Low sodium preferred.)

£0.15

2tablespoonsRice Vinegar

£0.10

1tablespoonSesame Oil

£0.25

2tablespoonsPeanut Butter(Creamy.)

£0.15

1teaspoonMaple Syrup or Agave(Optional, for a touch of sweetness.)

£0.10

0.3cupVegetable Broth(Or water.)

£0.10

2stalksScallions(Thinly sliced, for garnish.)

£0.30

2tablespoonsRoasted Peanuts(Chopped, for garnish.)

£0.20

1tablespoonSesame Seeds(Toasted, for garnish.)

£0.15

Total Cost

£9.90

£2.48 per serving

Instructions

1.
Cook the ramen noodles according to package directions. Drain and set aside.
2.
While the noodles are cooking, prepare the sauce. Heat vegetable oil in a large skillet or wok over medium-high heat. Add the crumbled tofu and cook, stirring occasionally, until golden brown and slightly crispy, about 8-10 minutes. Remove the tofu from the skillet and set aside.
3.
Add the sliced shiitake mushrooms to the skillet and cook until softened and browned, about 5-7 minutes. Add the minced garlic and grated ginger and cook for 1 minute more, until fragrant.
4.
Stir in the chili garlic sauce, ground Sichuan peppercorns, soy sauce, rice vinegar, sesame oil, peanut butter, and maple syrup (if using). Cook for 2-3 minutes, stirring constantly, until the sauce is smooth and thickened.
5.
Add the vegetable broth (or water) to the sauce and stir to combine. Bring to a simmer and cook for 2-3 minutes.
6.
Add the cooked tofu and ramen noodles to the sauce and toss to coat evenly.
7.
Serve immediately, garnished with sliced scallions, chopped roasted peanuts, and toasted sesame seeds.

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My Notes

Nutrition Information

Nutrition per serving (350g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

6 g

20% of RDA

Sugar

8 g

9% of RDA

Sodium

1500 mg

65% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

For a richer sauce, you can add a tablespoon of tahini along with the peanut butter.

Adjust the amount of chili garlic sauce and Sichuan peppercorns to your desired level of spice.

If the sauce is too thick, add a little more vegetable broth or water to thin it out.

You can add other vegetables like bok choy, spinach, or bean sprouts to the noodles.

To press the tofu, wrap it in paper towels and place a heavy object (like a book) on top for about 30 minutes.

Cooking Equipment

Large pot

Large skillet or wok

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a richer sauce, you can add a tablespoon of tahini along with the peanut butter.

Adjust the amount of chili garlic sauce and Sichuan peppercorns to your desired level of spice.

If the sauce is too thick, add a little more vegetable broth or water to thin it out.

You can add other vegetables like bok choy, spinach, or bean sprouts to the noodles.

To press the tofu, wrap it in paper towels and place a heavy object (like a book) on top for about 30 minutes.

Spicy Vegan Dan Dan Noodles Ramen Style

Ingredients

Instructions