Mushroom Dandan Noodles

Mushroom Dan Dan Noodles New

I completely revamped my dan dan noodles and decided just to scrap the old recipe post and add a new one! My old one was just too complicated…This recipe for dan dan noodles uses mushrooms in stead of pork and is really pretty simple to make.

Dandan noodles are a traditional Sichuan noodle dish made with chili oil, sichuan peppercorns, preserved vegetables, and sometimes sesame paste. I absolutely loved it, but I will confess that my husband, Tejas, was not a fan of the sichuan peppercorns, too bitter :-/. Sichuan peppercorns are so odd, they are peppery and a little bitter, and leave your mouth numb. I’m really starting to like them!

2 tablespoons soy sauce
1 tablespoon Chinese cooking wine
3 tablespoons chili oil
2 teaspoon sesame oil
1 tablespoon Asian sesame paste
1 Trader Joe’s frozen garlic cube (or 1-2 cloves garlic minced)
1 teaspoon minced ginger
1/2 cup vegetable broth (I used water and 2 teaspoons Better than Bouillion Mushroom Base)
2 teaspoons sichuan peppercorns ground
  • Mix all ingredients together in a small skillet and heat up.
Mushroom Dan Dan Noodles 
1-2 teaspoons olive oil
1/4-1/2 cup pickled mustard greens chopped into little pieces
16 ounces mushrooms chopped
4-6 ounces Asian wheat noodles
Peanuts crushed for garnish
Green onions slice for garnish
  1. Heat olive oil in a skillet and add the pickled mustard greens. Then add the mushrooms and cook until browned, adding salt part way through cooking.
  2. Cook noodles according to package directions and rinse with cool water.
  3. Take some noodles, top with the mushrooms, pour over the sauce, and garnish with peanuts and green onions.

Leave a Reply

Your email address will not be published. Required fields are marked *