Shiitake Dan Dan Noodles

"I made @luckyricedotcom @thedaniellechang's Dan Dan Mian, subbing mushrooms for the meat and it was the best ever!! Keeping it simple before the holidays, how 'bout you?"
-- @conscious_cooking

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  • Recipe Card
Prep time 8mins
Cook time 12mins
Serves or Makes: 4

Recipe Card

For the Noodle Sauce


  • 1/2 cup chili oil
  • 3 cloves garlic, minced
  • 1 scallion, chopped
  • 1 teaspoon Sichuan peppercorns, crushed
  • 3 tablespoons tahini
  • 3 tablespoons low sodium tamari
  • 3 tablespoons water
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon maple syrup

For the Topping


  • 2 tablespoons olive oil
  • 1 pound shiitake mushrooms, finely diced
  • 2 tablespoons fermented black bean paste, (dou ban jiang)
  • 3 tablespoons sake, (or vodka)
  • 1 scallion, chopped
  • 1 inch piece fresh ginger, grated
  • 1/2 teaspoon sea salt



  • 1/2 pound dried udon noodles


  • Step 1

    Combine all noodle sauce ingredients in a bowl. Mix and set aside.

  • Step 2

    Heat the olive oil in a frying pan on medium-high heat. Add the mushrooms and saute for 1-2 minutes. Add the black bean paste, tossing to combine. Pour in the sake or vodka and cook until the mushrooms have softened. Toss in the scallions and ginger and set aside.

  • Step 3

    Boil noodles in salted water until 'al dente'. Drain and rinse.

  • Step 4

    To assemble, put 1-3 spoonfuls of the noodle sauce at the bottom of each serving bowl. Add the noodles, then add a few spoonfuls of the topping.