Vegetarian dan dan noodles from Every Grain of Rice: Simple Chinese Home Cooking (page 279) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • alysekstokes on April 23, 2026

    An all time favorite! I soak the mushrooms a bit longer and also tend to use 4 medium shiitakes instead of just one large. I also like to add some of the mushroom soaking liquid to the sauce base to loosen it for easier mixing with noodles and to take the saltiness down a touch.

  • excurvatus on March 18, 2020

    As satisfying as meat-laden dan dan noodles - I would in the future soak the mushrooms for more than half an hour, and maybe remember to cover them so they steam. They were still a bit tough for me. but otherwise - awesome.

  • shoffmann on April 20, 2017

    We really enjoyed this vegetarian variation on the dan dan noodles. I got everything else prepped, and started heating the water for the noodles while the shiitake mushroom soaked which made the dish came together quickly. The noodles were quite salty -- not too salty, but definitely near my limit.

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