Dan Dan Noodles (Vegan)

Quite possibly the best bowl of vegan bowls I’ve ever made. Numbingly spicy, nutty, and umami, this bowl of dan dan noodles is everything you wished vegan food could taste like, and more.

Dan dan noodles (担担麵) is an extremely popular Sichuan street food noodle dish. It is everything you want in a comforting bowl of noodles — numbingly spicy, nutty, and umami. It is also everything you thought vegan food couldn’t taste like.

To replace the traditional crispy pork topping, I chose to use a combination of textured vegetable protein (tvp) and mushrooms. When dehydrated enough, textured vegetable protein becomes crispy and golden-brown just like the traditional pork topping.

An Essential: Authentic Chili Oil

Dan dan noodles are not complete without a flavorful chili oil — it’s super easy to make at home, and a home-made chili oil will top any store-bought chili oil by ten-fold.

Dan Dan Noodles (Vegan)

5 from 4 votes
Recipe by George L. Course: DinnerCuisine: ChineseDifficulty: Easy


Prep time


Cooking time



Numbingly spicy, nutty, and umami, this bowl of dan dan noodles is everything you wished vegan food could taste like, and more. This has quickly become one of my favorite bowls of vegan noodles.


  • Minced “Pork”
  • 1/2 cup Textured Vegetable Protein

  • 3 medium -sized white mushrooms, finely minced

  • 1 teaspoon ginger, finely minced

  • 1 clove garlic, finely minced

  • 1 tablespoon soy sauce

  • 1 tablespoon Shaoxing wine (or mirin)

  • 2 teaspoons doubanjiang, or spicy broad bean paste

  • 1/4 teaspoon ground five spice

  • vegetable oil, for frying

  • Spicy Sauce
  • 4 cloves garlic, grated

  • 4 tablespoons chili oil (home-made recipe HERE)

  • 4 tablespoons soy sauce

  • 2 teaspoons ground Sichuan peppercorns

  • 2 tablespoons dark brown sugar

  • 2 tablespoons creamy peanut butter (substitute: tahini)

  • 2 teaspoons black vinegar

  • Assembly (per bowl)
  • 180 grams Chinese wheat noodles, or ramen noodles (pictured)

  • 4 tablespoons spicy sauce

  • 1/4 cup noodle cooking water

  • 1/2 scallion, thinly chopped

  • 1 small bunch Bok choy

  • 1 teaspoon roasted peanuts, crushed

  • 1 teaspoon chili oil (home-made recipe HERE), drizzled over


  • Prepare the TVP. Soak the TVP in warm water for 10 minutes. After 10 minutes, drain the water and squeeze out excess liquid from the re-hydrated TVP. Combine with minced mushrooms.
  • Cook the Minced “Pork” Topping. In a non-stick pan, heat up vegetable oil on medium-high heat and cook the TVP and mushrooms until most moisture evaporates. Add the garlic, ginger, soy sauce, Shaoxing wine, doubanjiang, and five spice. Cook together, occasionally stirring until golden-brown and crispy — this could take up to 10 minutes. Once crumbly and crispy, remove from the heat and set aside.
  • Make the Spicy Sauce. Simply add all ingredients to a bowl and whisk to thoroughly combine.
  • Prepare Toppings. For my Bok choy, I simply blanched them in lightly-salted boiling water for around 45 seconds. Prepare any additional toppings as desired. Other great toppings are crushed peanuts, thinly chopped scallions (not pictured), etc.
  • Assemble the Bowl. Cook the noodles according to package directions. Strain the noodles and reserve 1/4 cup of the cooking liquid (per bowl). To assemble the bowl, first add the noodles. Top the noodles with its cooking liquid (still warm), followed by the spicy sauce, minced “pork,” Bok choy, crushed peanuts, and any additional toppings. Lightly toss to emulsify. Enjoy immediately.


  • Noodles: traditionally, dan dan noodles are eaten with Chinese buckwheat noodles. However, I found that thick ramen noodles work great as well.

Did you make this recipe? I’d love to see your recreations!

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2 months ago

Looks really delicious!! I will try out this recipe, with tvp…

2 months ago

Tried this and LOVED it!!! Big punch in the face and perfect with pak choi

1 month ago

Tried this and have to give it 5 stars!! Loved being able to have a jar of sauce on hand ready to make dandan noodles.