Vegetarian Dan Dan Noodles (Noodle King-Style)

Serves: 2–3
Total Time: 30–35 minutes

Ingredients

Sauce base

• 3 tbsp Chinese sesame paste (preferred) or tahini
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar (or rice vinegar + ½ tsp balsamic)
• 1–2 tbsp chili crisp or Sichuan chili oil (adjust for heat)
• 1 tsp toasted sesame oil
• 1 tsp sugar
• 2 garlic cloves, finely minced
• 1 tsp grated ginger
• ¼ cup warm water (to loosen the paste)

Pickled element (authentic "ya cai" substitute options)

• 2 tbsp finely chopped Sichuan ya cai (preferred, if available)
  -- OR --
  1 tbsp diced capers + 1 tbsp diced bread-and-butter pickles (a good homemade stand-in)

Noodles and toppings

• 8 oz wheat noodles (lo mein, udon, or ramen)
• 1 tbsp neutral oil
• ½ block firm tofu, crumbled
• 1 tbsp soy sauce (to season protein)
• ½ tsp crushed Sichuan peppercorns (optional but authentic)
• 1 small bunch bok choy, spinach, or baby greens, roughly chopped
• 2 scallions, thinly sliced
• ¼ cup roasted peanuts, chopped
• Optional: cilantro, extra chili oil, lime wedge

Instructions

1. Prepare the sauce
   In a medium bowl, whisk sesame paste, soy sauce, vinegar, chili crisp, sesame oil, sugar, garlic, ginger, and water until smooth and pourable. Adjust salt, spice, and tang to taste.
2. Cook the noodles
   Boil noodles until tender; drain and toss lightly with a drizzle of sesame oil to prevent sticking.
3. Cook the topping
   • Heat oil in a skillet over medium-high heat.
   • Add tofu and cook until golden (about 5 minutes).
   • Stir in soy sauce, Sichuan peppercorns, and the ya cai (or pickle mix). Sauté 1–2 minutes until aromatic.
   • Add bok choy or greens and cook until just wilted.
4. Assemble
   Divide sauce among bowls. Add noodles and toss to coat. Spoon the tofu mixture on top, sprinkle with scallions and peanuts, and drizzle with extra chili oil.

Chef's Notes

• Authentic ya cai adds the key funky-salty layer — worth sourcing from an Asian market.
• Tahini gives a smoother, slightly lighter flavor than Chinese sesame paste; both work.
• Add a spoon of miso paste for deeper umami if you're using tahini instead of Chinese sesame paste.