Dan Dan Noodles

25 mins

4 People

407 Cals

Dan Dan Noodles

25 mins

4 People

407 Cals

About the recipe

If you love bold, comforting noodle dishes, these Vegetarian Dan Dan Noodles are going to become a favourite. Inspired by the classic Sichuan street food, this plant-based version is rich, nutty and deeply satisfying, made with a savoury mushroom and tofu “mince” tossed through silky noodles and a creamy peanut–hoisin sauce.
Finely chopped Swiss brown mushrooms create natural umami flavour while crumbled tofu adds beautiful plant-based protein, making this dish both nourishing and filling. You can also use brown lentils if you wish. The sauce is simple but incredibly delicious — a blend of peanut butter, hoisin, sesame and vinegar that coats the noodles in a glossy, flavour-packed dressing.
Ready in around 20 minutes, this easy noodle bowl is perfect for a quick weeknight dinner, healthy meal prep or a comforting vegetarian meal the whole family will love. It’s naturally dairy-free, easily gluten-free with rice noodles, and packed with flavour, texture and wholesome ingredients.
Fresh coriander, spring onions, sesame seeds and a drizzle of chilli oil finish the dish with brightness and heat, creating a vibrant bowl of noodles that is both healthy and incredibly satisfying.
Perfect for anyone looking for easy vegetarian noodle recipes, high-protein plant-based meals, or gluten-free Asian-inspired dishes that are simple enough for everyday cooking yet impressive enough to serve to friends.

Nutrition Per Serving

407

Calories

13g

Fat

2g

Saturates

9g

Sugars

516mg

Salt

20g

Protein

48g

Carbs

4g

Fibre

Ingredients

US - Metric

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Noodles

  • 200 g noodles of choice gluten-free rice noodles, egg noodles or buckwheat soba

Mushroom Tofu “Mince”

  • 1 tbsp olive oil
  • 1 onion finely diced
  • 200 g Swiss brown mushrooms finely chopped
  • 300 g firm tofu crumbled
  • 1 tbsp tamari soy sauce
  • 3 cloves garlic finely chopped
  • 1 tbsp fresh ginger grated
  • 1 bunch coriander stalks finely chopped (leaves reserved)
  • 3 spring onions sliced (reserve some for garnish)

Dan Dan Sauce

  • 2 tbsp smooth peanut butter or tahini
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
  • 1 tbsp maple syrup
  • 100 ml hot water or noodle cooking water to loosen

To Serve

  • 1 handful baby spinach
  • 2 tbsp toasted sesame seeds
  • crispy chilli oil or chilli flakes
  • fresh coriander leaves
  • spring onions sliced
US - Metric

Method

  • Heat olive oil in a large frying pan or wok over medium heat.
  • Add the onion and mushrooms and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
  • Add the garlic and ginger and cook for another minute until fragrant.
  • Stir through the crumbled tofu and tamari and cook for 2–3 minutes, allowing the tofu to warm through and absorb the flavours.
  • Meanwhile, prepare the sauce by whisking together the peanut butter, hoisin sauce, rice vinegar, sesame oil and maple syrup in a bowl. Gradually add hot water until the sauce becomes smooth, silky and pourable.
  • Cook the noodles according to packet instructions. Drain, reserving a little of the cooking water.
  • Add the cooked noodles to the mushroom and tofu mixture along with 3/4 of the Dan Dan sauce, spring onions, coriander stalks and baby spinach.
  • Toss everything together until the noodles are well coated, adding a little of the reserved noodle water if needed to loosen the sauce.
  • Taste and adjust ...adding more soy if needed.
  • Divide the noodles between serving bowls or serve straight from the pan.
  • Finish with the rest of the dan dan sauce, toasted sesame seeds, spring onion, fresh coriander leaves and a drizzle of crispy chilli oil.
Notes & Inspirations
Make it Low Carb
If you’re looking for a lighter or low-carb version, simply swap the noodles for low-carb alternatives such as konjac (shirataki) noodles, zucchini noodles or finely sliced cabbage. Quickly sauté shredded cabbage in the pan until just tender — it soaks up the sauce beautifully and adds lovely texture while keeping the dish very light.
Add More Protein
For an extra protein boost, you can increase the tofu or add a handful of edamame beans or cooked lentils to the mushroom mixture. This makes the dish even more filling while keeping it plant-based.
Adjust the Heat
Traditional Dan Dan noodles have a lovely chilli warmth. Add more crispy chilli oil, chilli flakes or chilli paste to taste if you enjoy a little more heat.
Make it Gluten-Free
Use gluten-free rice noodles or buckwheat soba noodles and ensure your tamari and hoisin sauces are gluten-free.
Add More Greens
Baby spinach works beautifully, but you can also add bok choy, shredded cabbage, broccolini or snow peas for extra vegetables and colour.
Meal Prep Friendly
The mushroom tofu mince keeps well for 3–4 days in the fridge, making it perfect for quick lunches. Simply reheat and toss through freshly cooked noodles or serve over warm greens.
Extra Umami Boost
A small spoon of miso paste or a drizzle of sesame oil stirred through the sauce can deepen the flavour even further.
Serving Inspiration
Finish the noodles with toasted sesame seeds, fresh coriander, spring onions and crispy chilli oil for that beautiful balance of nutty, fresh and spicy flavours that make Dan Dan noodles so irresistible.

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