Vegan Dan Dan Noodles

omnivorescookbook.com

Mary Westendorf

subheading: Vegan meat topping:

½ lb (225 g) mushrooms

½ cup pecans (or walnuts)

3 green onions , coarsely chopped

3 cloves garlic , peeled

½ block (½ lb / 225 g) tofu

1 ½ tablespoons soy sauce

¼ cup Sui Mi Ya Cai (*Footnote 1)

2 tablespoons Shaoxing wine

subheading: Noodle sauce:

4 tablespoons Chinese sesame paste (or unsweetened natural peanut butter)

4 tablespoons soy sauce

4 tablespoons Chinkiang vinegar

4 cloves garlic , finely minced

3 green onions , finely minced

2 tablespoons sugar

⅓ to 1 cup homemade chili oil with flakes (or to taste) (*Footnote 2)

½ teaspoon ground Sichuan peppercorns

subheading: To assemble:

10 ounces (300 grams) thin wheat noodles , dried (or 1 pound /450 grams fresh noodles)

4 to 6 heads baby bok choy , roughly chopped (or spinach, chard, yu choy etc.)

¼ cup roasted peanuts , crushed (Optional)

½ cup roasted peanuts (Optional)

Directions at omnivorescookbook.com

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