Welcome Journal Cookbook

Vegetarian Dan Dan Noodles

A vegan take on Dan Dan noodles featuring a nutty sesame and chilli oil sauce, chewy wheat noodles, and a savoury topping of sautéed broccolini, mashed chickpeas, and bamboo shoots. It comes together quickly with toasted Sichuan pepper and roasted peanuts adding crunch and fragrance.

23 Oct 2026source

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Vegetarian Dan Dan Noodles

Serves 1Serves1

Ingredients

Sauce

2 tbsp white sesame paste (or tahini) (30 ml)
2 tbsp soy sauce (30 ml)
3 tbsp chilli oil (45 ml)
Green tops of 2 spring onions, finely chopped

Noodles & Topping

1 portion Chinese wheat noodles or udon
4 stalks broccolini, chopped into bite-sized pieces
1 clove garlic, finely chopped
Small piece fresh ginger, finely chopped
White parts of 2 spring onions, chopped
1/2 cup canned chickpeas, roughly mashed
Small bunch canned bamboo shoots, sliced
1/2 tbsp Sichuan peppercorns
Grapeseed oil, for cooking
1 tsp liquid smoke (5 ml)
1 tbsp soy sauce (15 ml)
2-3 tbsp roasted peanuts, crushed (30-45 ml)
1 tbsp white sesame seeds (15 ml)

Method

Roughly chop the broccolini into bite-sized pieces, finely chop the garlic and ginger, and chop the spring onions, keeping the white and green parts separate.0:54
Roughly mash the chickpeas in a small bowl with a fork and finely slice the bamboo shoots.1:34
Bring a small pot of water to the boil for cooking the noodles.1:51
In a small jug or bowl, mix together the white sesame paste, 2 tablespoons of soy sauce, chilli oil, and the sliced green tops of the spring onions until smooth.1:55
Drop the noodles into the boiling water and cook according to the packet instructions.2:40
Heat a sauté pan over medium-high heat, add the Sichuan peppercorns, and toast dry for about 45 seconds.2:51
Transfer the toasted peppercorns to a mortar and pestle and crush finely.3:00
Return the sauté pan to medium-high heat, drizzle with grapeseed oil, and add the garlic, ginger, and the white parts of the spring onions.3:08
Add the broccolini to the pan and sauté for 3 to 4 minutes.3:20
Stir in the mashed chickpeas, sliced bamboo shoots, and liquid smoke, then sauté for another 3 to 4 minutes.3:24
Add the crushed Sichuan peppercorns and 1 tablespoon of soy sauce, toss well to combine, and remove from the heat.3:33
Pour the prepared sesame sauce into the base of a serving bowl.3:45
Drain the cooked noodles thoroughly, transfer them into the serving bowl over the sauce, and toss gently to coat.3:51
Top the noodles with the sautéed vegetable and chickpea mixture, then garnish with crushed roasted peanuts and white sesame seeds.4:18

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