Vegan dan dan noodles from Serious Eats

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Notes about this recipe

  • jenmacgregor18 on September 23, 2023

    This was interesting. I wasn’t crazy about the pickled mustard. I only used 3 T of chili oil. Next time I would use 2 T of chili oil and a minimal amount of pickled mustard. Would add extra mushrooms too. I used Lotus brown rice & millet ramen and would again. Loved the texture.

  • elifinn on August 18, 2023

    This was an easy and interesting recipe, though the texture was very different from pork-based Dan Dan noodles I used to have in restaurants. Still good! - I halved the chilli oil as my homemade oil is very strong (good call), and added a tbsp more tahini - I mistakenly added the wine to the sauce rather than to the pan - I think the sauce could use less water, mine was runny and I'd prefer it to be a bit more dense - added chopped peanuts on top - next time, use thicker noodles and maybe add park choy as a side?

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