Vegan Dan Dan Noodles
See full recipe on: Serious Eats
Ingredients |
|---|
| 6 ounces white button mushrooms, quartered |
| 2 tablespoons vegetable oil |
| 3 teaspoons light soy sauce |
| 2 teaspoons chinkiang vinegar (see note above) |
| 1 tablespoon tahini paste |
| 2 teaspoons sugar |
| 4 tablespoons roasted chili oil with some chili sediment (see note above) |
| 1 tablespoons fermented chili broad bean paste (see note above) |
| Kosher salt |
| 3 tablespoons finely chopped preserved sichuan mustard root or stems (see note above) |
| 2 medium cloves garlic, finely minced |
| 2 tablespoons shaoxing wine (see note above) |
| 8 ounces fresh chinese wheat noodles |
| Chopped cilantro |
| Thinly sliced scallions |
Nutrition 2 servings |
Per Serving | % Daily Value |
|---|---|---|
| Calories | 944 | — |
| Fat | 52g | 80% |
| Carbs | 96g | 32% |
| Protein | 23g | 46% |
| Fiber | 7g | 28% |
| Cholesterol | 95mg | 31% |
| Sodium | 742mg | 30% |
Preparation |
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