We all have nights when we crave something warm and comforting. When we’re looking for a homemade dish that serves us just that, but we don’t want to spend hours in the kitchen or spend money on takeout. These Vegan Dan Dan Noodles are a Chinese-inspired dish that is so flavorful and comforting, you’ll forget it’s completely plant-based.

Disclaimer! I want to put it out there that I’m very aware that these noodles and this recipe are not authentic Chinese. This recipe was solely inspired by the Chinese-style Dan Dan Noodles but with my own vegan twist.

❤️ Why You’ll Love Vegan Dan Dan Noodles

• Quick: This flavorful dish can be made in only 40 minutes.
• Plant-Based: Completely vegan-friendly but satisfying enough for everyone.
• Meal Prep: Perfect for making ahead and enjoying throughout the week.

🍲 Ingredients

Walnuts & Mushrooms – This clever combination creates the perfect plant-based substitute for the traditional meat in Dan Dan noodles. The walnuts provide a satisfying crunch and richness, while the mushrooms add that umami depth that makes these Vegan Dan Dan Noodles so incredibly flavorful. Together, they create a textural experience remarkably similar to ground meat.

Black Bean Paste – A key ingredient that gives these Vegan Dan Dan Noodles their distinctive flavor profile. This fermented paste adds complexity, saltiness, and that authentic Chinese-inspired taste that makes this dish so crave-worthy. It works wonderfully with the tofu and mushroom mixture to create layers of flavor that develop beautifully as they cook together.

👩‍🍳 How to Make Vegan Dan Dan Noodles

Alright, I know you’ve been patiently waiting for this Vegan Dan Dan Noodles recipe, so let’s get into it. Here’s how you make it:

1. Prepare the sauce by adding all the ingredients to a large jar or bowl. Whisk to combine and set aside.
2. Prepare noodles by following the instructions on the packet and begin cooking them once you have your “meat” simmering on the stove.
3. To prepare the “meat” begin by adding the walnuts to a food processor and process just till a crumb is formed. You don’t want a mill or paste, so pulse for around 5-6 seconds.
4. Transfer meat to a preheated pot lightly coated with sesame oil and cook on low while you prepare the rest.
5. To the previously used processor, add mushrooms, tofu and yellow onion and pulse for around 10 seconds until a crumb develops.  Once again, don’t over-process, you want this to be crumbly not a paste. Transfer this mixture to the pot with the walnuts and increase heat to medium.
6. Let the mushrooms cook for 10 minutes, till they sweat out their moisture and almost reduce by half.
7. Move the ingredients to the edge of the pot creating an opening. To the hole in the pot, add the green onion, garlic, soy sauce, black bean paste and wine, sweat this all down for 1 minute before combining with the remainder of the ingredients.
8. Cook everything for around 6-7 minutes.
9. To assemble each bowl, simply add some noodles, sauce and vegan meat toppings.  Stir to combine, top with more onions, chili oil and sauce.

Voila! That’s it. It’s pretty simple, delicious, vegan, and I promise you’ll love it. Let me know your fav way of enjoying Dan Dan Noodles in the comments below. Is it cold or hot? Spicy or mild?

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🗒 Tips and Tricks

• Texture: Don’t overprocess the walnut and mushroom mixture – maintain some texture for the best meat alternative.
• Noodles: Cook noodles just until al dente as they’ll continue to soften in the hot sauce.
• Heat Level: Adjust the chili oil amount to customize the spice level to your preference.

🗒 Substitutions

These Vegan Dan Dan Noodles are so easy to customize. Try these simple substitutions:

• Protein: If you’re not a fan of tofu, try using tempeh or additional mushrooms. If you are not plant-based, you can use pork, chicken, beef, or shrimp.
• Nuts: Cashews can be used in place of walnuts for a different, but equally delicious flavor.
• Noodles: Traditional wheat noodles, rice noodles, or even zucchini noodles all work well.
• Wine: If you prefer to cook without alcohol, use vegetable broth with a splash of rice vinegar.

🗒 Best served with

• Vegan Ramen
• Green Coconut Curry Soup
• Soba Noodle Salad
• Ramen Noodles with “Tuna”

👝 How to Store Leftovers

Store the components separately in airtight containers in the refrigerator for up to 4 days. Keep the sauce and “meat” mixture separate from the noodles for the best texture. These Vegan Dan Dan Noodles can be enjoyed cold, straight from the fridge, or gently reheated on the stovetop.

🤔 Common Questions

Vegan Dan Dan Noodles

5 from 3 votes

🍜 Craving takeout but want to stay in? These Vegan Dan Dan Noodles deliver all the comfort with none of the wait – featuring a clever walnut-mushroom "meat" and rich, spicy sauce that comes together in just 40 minutes!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Vegan Meals, Vegan Comfort Food

Cuisine Chinese Inspired

Servings 4 -5

Ingredients

  

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For the meat:

• 1 cup walnuts
• 2 cups 230 grams assorted or brown mushrooms
• 1/2 block tofu if you don’t use the tofu, add 1/2 cup extra mushroom
• 1 small yellow onion halved
• 2 green onions finely chopped
• 3 cloves garlic peeled or pressed
• 2 tbsp. soy sauce
• 2 tbsp. black bean paste
• 2 tbsp. Shaoxing wine

For the sauce:

• 4 tbsp. peanut butter or almond butter or tahini
• 3 tbsp. soy sauce
• 3 tbsp. rice wine vinegar
• 3 large garlic cloves finely chopped or pressed
• 3 green onions finely chopped
• 2 tbsp. maple syrup or honey or agave
• 1/2 cup chili oil – moderately spicy
• 1 tbsp. Sambal Oelek – spicy

For the dish:

• 300 g grams noodles of choice

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Instructions

 

• Prepare the sauce by adding all the ingredients to a large jar or bowl.  Whisk to combine and set aside.
• Prepare noodles by following the instructions on the packet and begin cooking them once you have your “meat” simmering on the stove.
• To prepare the “meat” begin by adding the walnuts to a food processor and process just till a crumb is formed.  You don’t want a mill or paste, so pulse for around 5-6 seconds.  Transfer this to a preheated pot lightly coated with sesame oil and cook on low while you prepare the rest.
• To the previously used processor, add mushrooms, tofu and yellow onion and pulse for around 10 seconds until a crumb develops.  Once again, don’t over-process, you want this to be crumbly not a paste. Transfer this mixture to the pot with the walnuts and increase heat to medium.  Let the mushrooms cook for 10 minutes, till they sweat out their moisture and almost reduce by half.
• Move the ingredients to the edge of the pot creating an opening.  To the hole in the pot, add the green onion, garlic, soy sauce, black bean paste and wine, sweat this all down for 1 minute before combining with the remainder of the ingredients.  Cook everything for around 6-7 minutes.
• To assemble each bowl, simply add some noodles, sauce and vegan meat toppings.  Stir to combine, top with more onions, chili oil and sauce.
• Enjoy hot or cold!

Notes

If you are gluten-free use Tamari!

Egg noodles work well here too, but please note those are not Vegan.

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