Vegan Dan Dan Noodles 四川擔擔麵 (No Pork & Beyond Meat)

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.

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