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# Vegetarian Dan Dan Noodles (Noodle King-Style)
- URL: https://www.kevinmeyer.com/vegetarian-dan-dan-noodles-noodle-king-style/
- Published: 2025-11-12T15:06:00.000Z
- Updated: 2026-01-13T15:06:50.000Z
- Author: Kevin Meyer

![](https://storage.ghost.io/c/c3/9a/c39a9c8a-1d82-46be-8e4f-ed7e6cd347f4/content/images/2026/01/dan-dan-noodles.jpg)

**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.