Description
Dan Dan noodles are surprisingly easy to make and have a very spicy + bold flavor. If you love noodles, heat and a nutty sauce to tie it all together, then you’re reading the right blog and won’t be disappointed in this recipe.
Ingredients
Scale
Tofu marinade
- 7oz extra firm tofu *See notes
- 1 tbsp chopped garlic approximately 4 cloves garlic
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar *see notes
- 1 tbsp cooking oil
- 2 tsp toasted sesame oil
- 1 tsp ginger minced
Sauce
- 3 tbsp peanut butter smooth or crunchy is fine
- 2 tbsp soy sauce
- 2 tsp sugar or honey
- 2 tsp garlic minced
- 4 tbsp chili oil with chili flakes *see notes
Assembly
- 1 8oz Chinese style egg noodles or thin spaghetti
- crushed peanuts or sesame seeds for garnish
- scallions chopped
- 2 cups veggie broth
- 1 cucumber sliced into strips
- bean sprouts *optional
Instructions
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Drain and pat dry the tofu before crumbling it, next mix all the ingredients for the tofu except 1 tbsp cooking oil. Let it marinate while you prepare the other ingredients. Marinate for at least 10mins.
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Combine all ingredients for the sauce in a mixing bowl and set aside.
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Heat a skillet or wok over high heat, add 1 tbsp of cooking oil and coat the pan. Next add the tofu mixture and stir fry until tofu browns a litle bit and you no longer have moisture on the bottom of the pan. (3-5 mins) After remove from heat and keep it warm.
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Cook the noodles by following the directions of the package. Drain and set aside. In the same pot, heat up the veggie broth and keep warm on low heat.
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Place 2-3 tbsp of the sauce on a bottom of a serving bowl and add the noodles on top. Add the cooked tofu mixture on top of the noddles and pour about ¼ or ⅓ cup hot veggie broth around the edge of the bowl. Garnish with chopped green onions and crushed peanuts or sesame seeds and sliced cucumbers. Add addtional red chili oil on top if needed. Mix everything and enjoy!
Notes
- I only used half of the tofu block, make sure to fully drain and dry the tofu before cooking. I like to crumble my tofu and let it sit in a strainer so I fully remove all the access liquid.
- If you don’t have rice vinegar you can use regular or apple cider.
- I used this chili oil for the recipe and can be found at any grocery store in the international aisle.
- These are the noodles I used, I got them at target, but also can be found at any grocery store in the international aisle.
- The sauce can be made ahead of time and stored in the refrigerator up to 3 days in advance.
- You can add blanched boy choy or any greens of choice to this dish as well, just boil after the noodles.
- Traditionally this recipe uses Sichuan peppercorns, unfortunately I didn’t have any at the moment so I just used extra chili oil at the end when garnishing. If you have Sichuan peppercorn, add 1-2 tsp of it in the sauce and it will taste great, SPICY but great.
- Prep Time: 10
- Cook Time: 15
- Category: dinner, entree
- Cuisine: Chinese
Keywords: dan dan noodles, noodles