"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?"
Shiitake Dan Dan Noodles
4
- ★★
- ★★
- ★★
- ★★
- ★★
A Note from Feedfeed
This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!
Jump to Section
- Recipe Card
- Related Recipes
Prep time: 8mins
Cook time: 12mins
Serves or Makes: 4
Recipe Card
ingredients
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
ingredients
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
ingredients
Other
- 1/2 pound dried udon noodles
Method
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.