How to make the best frisee salad you’ve ever had. It has the perfect combination of crunch and sweetness. Why buy pre-washed Frisee Salad when you can make your own with a mix of shredded broccoli, cabbage, Brussel sprouts, baby kale, chicory, and frisee. Frisee […]
Enjoy the pleasant aroma of Japanese roasted green tea with this easy to make Hojicha Oat Milk Ice Cream Recipe. All it takes is 5 minutes! What I love about my Hojicha Ice Cream recipe is that it almost doesn’t need to be made ahead […]
This famous Szechuan style Dan dan noodles just got a makeover! Guilty pleasure without the guilt and the pork!
There are many variations to this popular Chinese noodles. In Sichuan, it is spicy, numbing and slightly crispy. Other southern regions, characterize this satisfying noodles topped with minced pork and a sweet creamy sesame sauce. Some are soupier and others are drier. Lately, I’ve been making this super quick and easy vegan, no pork Dan Dan Noodles with Beyond Meat sausage. It comes together in under 30 mins and is super delicious!
I love how easy it is to incorporate more plant-based ingredients in everyday meals, especially in Chinese cuisine. You can imagine your favourite meaty dish and swamp it for healthier no GMOs, soy, or gluten alternative that is better for you and the planet.
Beyond Meat – Beyond Sausage
Beyond Meat, self-proclaimed The Future of Protein®, offers various delicious plant-based burgers, sausages and ground meat options.
I wish I had bought Beyond Meat stocks when they first went IPO. While there are countless meat alternatives, I really like their taste, texture and flavouring. Plus their branding is equally on point! I like that their product is not heavy on sodium to compensate on flavour as some other brands do on the market. This is a huge factor for me.
Do you have a favourite plant-based meat alternative? Please share with me in the comments below!
Key Ingredients to Dan Dan Noodles
Preserved Mustard Green: Sui Mi Ya Cai 碎米芽菜 – This fermented mustard green is flavoured with sugar and spices. It has a dark brown pickled colour and a crunchy texture that is full of umami flavours.
XO Sauce / Chili Oil – If you can not handle spicy food, add sparingly. Adding just a drop or two will enhance the flavour of this noodle dish. If you are Vegan, please choose one that is meat completely meat and seafood free. Most chilli oil on the market may contain traces of these ingredients.
Chinese Sesame Paste – Traditional Dan Dan Noodles calls for Chinese sesame paste 芝麻酱. I would not recommend substituting with Tahini paste, the taste is VERY different. If you are in a pinch or do not want to purchase Chinese sesame paste, I would recommend using peanut butter mixed with a few teaspoons of sesame oil. This will achieve similar effects.
Tips To Make Dan Dan Noodles
In general, there are three parts to this recipe. Two of which can be made ahead of time – the noodle sauce mixture and the pork toppings will stay fresh in the fridge up to 3 days. All you need to do is reheat it. So, this dish can be practical to cook even on a school night (or when you are craving noods late at night!) The key is to meal prep and to be organized!
Cooking the egg noodles – cook the egg noodles as package instructions. Rinse under cold water to stop the cooking process and ensure it is al dente.
The Best Workflow:
There is a method to the madness. I find the following steps to be the most helpful.
- Wash and chop the vegetables
- Start boiling the water for the noodles
- While the water is boiling, mix the noodle sauce mixture. Set aside.
- Cook the pork toppings while the noodles are cooking. Set aside.
- Once the noodles are finished cooking, use the same water to blanch your veggies.
- While your veggies are being blanched. Heat up vegetable/chicken stock in a separate pot or in the microwave.
- Assemble everything into two serving bowls.
Quick and easy to make Vegan Dan Dan Noodles 擔擔麵 with no pork. This famous Szechuan style Dan dan noodles is made with Beyond Sausage, Beyond Meat Plant-based meat alternative. Guilty pleasure without the guilt and the pork!
- 2 servings of fresh egg noodles
- 3 springs of green onions, finely chopped
- 250 ml vegetable stock
- 2 tsp of XO chili oil
- 1/2 cup vegetable oil
“Pork” Meat Topping
- 3 Beyond Meat Beyond Sausage (Brat Original), remove case, chopped / minced
- 1/4 tsp white pepper
- 1 tbsp light soy sauce
- 1/2 tbsp dark soy sauce
- 1/2 tbsp ginger, minced
- 2 springs of green onions, finely chopped (FCGO)
- 1 cup Preserved Mustard Greens 碎米芽菜
- 2 tbsp fermented black beans (optional), rinsed and chopped
Noodle Sauce Mixture
- 4 tbsp Chinese sesame paste (or unsweetened peanut butter mixed with a few tsp of sesame oil)
- 3 tbsp Rice vinegar
- 4 cloves garlic, minced
- 2 tsp of XO chili oil (do add some even if you can not handle spicy, it will add aroma and umami to the sauce)
- 1 tsp sesame oil
- dash of salt
- 1 tbsp brown sugar
How To Mix The Sauce Properly
- The Chinese sesame paste viscosity is very thick and can be difficult to dissolve into a sauce. Mix a little sesame paste with the liquid ingredients until fully blended. Mix little by little and repeat the process.
- Set aside.
How to Stir Fry the “Pork” Toppings
- Heat vegetable oil over medium heat. Add minced garlic until you hear it sizzling.
- Brown the Beyond Sausage that has been removed from the casing. Cook until the sausage bits are nicely browned.
- Mix in finely chopped green onions (FCGO), preserved mustard greens, fermented black beans, and condiments.
- Meanwhle the “meat” is cooking, boil the noodles per package instructions. Drain and divide into two serving bowls and set aside.
- Boil chicken stock to a boil. Pour about 1/2 cup of vegetable stock (vegan) or chicken stock in the serving bowls.
- Top with “pork” toppings and FCGO.
- Serve immediently and enjoy!
Optional but Highly Recommended:
- Quickly blanch some vegetables like Chinese brocoli (Kai Lan) or baby bok choy in the noodle boiling water and add on top of your noodles or as a side.
- The sauce and the “pork” topping can be made ahead of time (good in the frige up to 3 days).
- Do not get “Hot Italian” or flavoured plant-based meat alternative sausage / minced meat. It will affect the flavour of this dish.
- Do not subsitute Chinese sesame paste with Tahini paste. It tastes very different!
- If you do not have Chinese Sesame Paste, Unsweeted peanut butter mixed with sesame oil will suffice.
Keywords: Vegan Chinese recipes, Dan Dan Noodles, 四川擔擔麵, beyond meat, beyond sausage, meat alternative recipes, plant-based chinese recipes
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This dairy-free, vegan-friendly, paleo, low carb, low-sugar, no mayo apple vinegar coleslaw is refreshing and ultra-flavorful and packed high in Vitamin K! With only 1.5 grams of net carbs per half a cup, cabbage is keto-friendly and is delicious when made into a tangy, crunchy coleslaw salad! […]
The best blueberry smoothie just needs 5 ingredients! You’re going to love this LOW-CARB KETO FRIENDLY smoothie with coconut milk. It is ready in less than 5 minutes! This blueberry smoothie recipe with Thai Coconut Milk is creamy, nourishing and absolutely satisfying! It is perfect […]
TurF Vancouver is a fitness studio, restaurant & cafe and shop in the Kitsilano neighbourhood on West 4th. I love the healthy choices and wholesome food that makes you feel alive – no refined sugar, non-processed. Just a lot of organic ingredients, mostly plants and cared-for, happy animal proteins from sustainable local farmers and businesses. I love the variety of plant-based bowls, salads, toasts, smoothies and beverages. There is even a rotating wine list, taps from lowel breweries.
New to their Spring menu is a few delicious dishes that will fill you up without all the bloating!
The Green Thing Smoothie 9: Vegan and Gluten Free – a whole lot of parsley, kale, green apple, banana, almond milk, coconut water, hemp and sea salt! It is thick and not very watery. I love that it is packed full of healthy nutrients!
Grilled Veg & Hummus Toast 10: Vegan – garlic and herb hummus topped with grilled Mediterranean vegetables and drizzles of balsamic glaze and basil oil. Served warm. The toast is loaded with hearty vegs that you will need to eat with your fork and knife.
Khatsahlano Salad 12: Vegan and Gluten Free – local hippies rejoice over this salad filled with shredded beets, carrots, jicama, and alfafa sprouts served with fresh seasonal green, superseed mix and miso poppy dressing. Topped with avocado! This salad definitely makes for a great cleanse and I love all the different textures and variety of greens!
Hot Meeze Bowl 10: Vegan and Gluten Free – for when you falafel—kale tabbouleh topped with warm chickpea falafels, grilled eggplant, artichoke and lemon tahini dressing.
Granola Bowl 10: Vegan and Gluten Free – This was one of my favourite items on the menu surprisingly. I love the house-made granola served with seasonal compote, chia pudding, almond butter, coconut yogurt, toasted coconut and seeds. The sweetness paired with tart seasonal fruits is a great contrast and the chia pudding is delicious! I can eat this not just for mornings but whenever.
Charcoal Latte 5: black tea and spices for a great detox warm beverage.
I highly recommend TurF if you are ever in the mood for some healthy eats! Don’t forget to sign up for their workout classes like cardio boot camp, pilates, strength, boxing, yoga, etc! Some of my favourite instructors are there and a 2-week intro rate of $50 (for more info HERE). And if you sign up for a TurF membership you get unlimited classes plus 15% off the Bistro Cafe and shop!
I’d like to hear what your favourite item is from TurF. If you’re there, don’t forget to tag me on all your Instagram pix #instanomss!
TurF – Fitness Studio, Restaurant & Cafe, Shop
Cuisine: Vegan, Vegetarian, Healthy Smoothies
Mon 7:00 am – 8:00 pm
Tue 7:00 am – 8:00 pm
Wed 7:00 am – 8:00 pm
Thu 7:00 am – 8:00 pm
Fri 7:00 am – 8:00 pm
Sat 8:00 am – 6:00 pm
Sun 8:00 am – 6:00 pm
2041 W 4th Ave, Vancouver, BC V6J 1N3
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Lately I’ve been running around in the morning that I don’t have time to make breakfast. Luckily I always have a healthy stash of these homemade granola raw bars. These energy bars are gluten free, vegan, and made with organic ingredients whenever possible! I love […]
Turn zucchini, butternut squash, or carrots into fresh raw pasta using a spiral slicer,
peeler, or grater and enjoy the benefits of packing lots of veggies into one meal. This recipe comes from Voula Halliday’s Eat At Home cookbook.
Meatless Zucchini Bolognese
- 1 cup sundried tomatoes in oil, drained
- 3 large tomatoes
- 1 red bell pepper
- 2 cloves garlic, finely chopped
- 2 Tbsp tamari, soy sauce, or light soy sauce
- 2 Tbsp extra virgin olive oil
- 1 tsp chili powder
- 1/2 tsp salt
- 6 large zucchinis
- ***Optional Garnish
- 1 cup walnut pieces
- 1 tsp ground cumin
- 1 Tbsp extra virgin olive oil
- 1 tsp tamari or light soy sauce
- Step 1 Place sundried tomatoes in the bowl of a food processor fitted with the steel blade and pulse into a paste, scraping down the sides of bowl as needed.
- Step 2 Cut the fresh tomatoes and pepper in half, remove seeds, then coarsely chop and place in the food processor. Add garlic, tamari, oil, chili powder, and salt and pulse until it reaches a chunky sauce texture. The sauce can be stored in an airtight container in the refrigerator for 1 week.
- Step 3 Cut zucchinis into “noodles” using a spiralizer or a julienne peeler.
- Step 4 Heat oven to 170°F (75°C). Line a 13×9-inch baking sheet with a clean tea towel. Spread zucchini noodles over the prepared baking sheet and bake for 10 minutes. This will improve the texture of the zucchini by reducing moisture.
- Step 5 Prepare the garnish: Place walnut pieces and cumin in the clean bowl of a food processor fitted with the steel blade. Pulse until crumbly. Add oil and tamari and pulse to combine.
- Step 6 To serve, arrange zucchini noodles on individual plates. Top with some of the sauce and garnish, if you wish.
Other recipes from Eat At Home that I’ve bookmarked include:
- Citrus Burst Energy Bars
- Super Seedy Fattoush Salad
- Finger Licking Ribs in a Flash
- Meatless Zucchini Bolognese
Excerpted from Eat At Home © 2017 Voula Halliday. Published byCast Iron Press®. Reproduced by arrangement with the Publisher. All rights reserved.
Where to Purchase?
Eat From Home by Voula Halliday
Paperback: 312 pages
Publisher: Cast Iron Press; 1st edition (2017)
Parcel Dimensions: 20.6 x 15.8 x 3 cm
The following ISBNs are associated with this title:
- ISBN-10: 0987839306
more: CHINESE BRAISED BEEF BRISKET & TENDON RECIPE | 柱侯蘿蔔炆牛筋腩 | Stir Fry Okra with Black Fungus 秋葵炒雲耳 | Black Moss Black Eye Bean Soup 髮菜眉豆花生排骨湯| Pig Trotter with Black Vinegar and Ginger Recipe 豬腳薑醋 | Best Seafood Clam Chowder Recipe
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One of my favorite vegetables is Okra. I love the texture, the nutritional benefits and also how easy it is to prepare. I recently had this dish at a Chinese restaurant over dim sum and absolutely feel in love with it. Stir Fry Okra Black […]
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Virtuous Pie is a vegan pizzeria Vancouver’s Chinatown at 583 Main Street next to Juniper on Keefer Street. It offers 100% plant based pizzas made with nut cheeses (cashews, almonds and soy). It also includes a selection of nice creams (vegan ice cream) and salads. Gluten free dough options are also available. It’s opening night and I’m don’t miss my greasy meat lover pizza one bit!
For the first time in a long time, my vegan meat-free pizza does not taste like cardboard. In fact, it is pretty tasty. Flavors, textures, aromas, not one thing is missing. I’m pretty sure if I didn’t tell you it was vegan you would even notice it was plant base! Best of all, that nut cheese doesn’t upset my stomach. For those who are lactose intolerant, this is a really great option!
Say what? Vegan plant based pizza?! 🍕🌿 @virtuous_pie on Main Street in Chinatown #rundontwalk #eatvirtuous BTW the kimchi pizza is 💣 . . . . . #instanomss #vegan #veganfoodshare #vegansofig #rawvegan #rawfood #greens #plantbased #pizza #pie #vegetarian #cleaneating #cleaneats #cleanfood #rawsome #exploreeverything #food #foodporn #foodie #foodphotography #eatclean #eatinghealthy #healthyliving #healthylifestyle #diet #kaylaitsines #bbg
A photo posted by Nancy Wu (@instanomss) on
Virtuous Pie Menu
Plant base pizzas are handcrafted in house.
Gluten Free Crust. Extra Toppings. Extra Chees. +2
- Flower and Water
- Stranger Wings
- The Med
- Kim Jack-Il
My favorite was the kimchi pizza Kim Jack Il (pictured above). I loved the bold flavors with Hoisin crema, cashew mozzarella, kimchi, gochujang braised jackfruit, roast brocollini and scallion.
Cuisine: Vegan, Pizza, Italian
Sun to Thu: 11am–10pm
Fri to Sat: 11am–11pm
583 Main St, Vancouver, BC V6A 2V1
Be Love in a wonderful all vegan, organic and locally sourced plant based ingredients located in downtown Victoria at 1019 Blanshard Street. The restaurant is bright and airy. There are a patio seats outside perfect for a nice sunny day! Travelling is hard on the body, having […]