Vegan DanDan Noodles

Guys, this recipe is the best comfort food on earth. It could sound like I’m exaggerating but I’m not. Peanuts never really were part of my culinary repertoire until now. My mother kept sharing the story of her sister getting back from the US 20 pounds heavier after binging on peanut butter during her whole stay there. I think it freaked me out a bit and I just made sure as a kid to stay away from peanuts all together. What a mistake!

Since adopting a plant-based diet, my nutritional needs have changed and I want to make sure I have enough energy to stay sharp all day long. This recipe helps you just achieve that. And the peanut sauce that goes with those tasty noodles is literally the cherry in the top. I hope you enjoy this delicious DanDan noodles as much as I did!

This recipe was inspired by Peaceful, my favorite Chinese restaurant in Vancouver. I could not help but tweak the recipe a bit: there are a lot more greens and the peanut sauce is my very own creation. If you’re interested in testing this restaurant, please let me know in the comment down below and I’ll give you more info on what to order 🙂

 

vegan japanese noodles with bok choy, spring onions and peanut sauce

 

vegan japanese noodles with bok choy, spring onions and peanut sauce

 

Serving: 4 people

Total Time: 30 minutes

 

Ingredients:

Noodles :

– 2 x 450g wide noodles

– 8 bok choys

– 1 bunch spring onions

– sunflower oil

– a handful peanuts, coarsely chopped

 

Peanut Sauce:

– 4 tbsp. peanut butter

– 2 tbsp. soy sauce

– the juice of one lime

– 1 tsp. white vinegar

– 4 tbsp. hot water

– ½ tsp. cayenne pepper (optional)

 

Directions:

Start by preparing the peanut sauce.

In a bowl, pour 4 tbsp. peanut butter.

Add the soy sauce, lime juice, white vinegar and hot water.

Mix well until combined.

Season with cayenne pepper and set aside.

If you don’t like hot food, please just skip the previous step.

Bring water to a boil in a large pot.

Wash the bok choys and spring onions thoroughly.

Cut off the stem and any bad-looking leaf.

Cook the pasta for 4 minutes (or follow packaging instructions).

Heat 2 tbsp. sunflower oil in a large wok.

Stir fry the greens for 4 minutes.

Drain the noodles and mix them with the greens.

Sprinkle with chopped peanuts.

Divide into 4 portions and let your guests add as much peanut sauce as they want!

 

vegan japanese noodles with bok choy, spring onions and peanut sauce

 

vegan japanese noodles with bok choy, spring onions and peanut sauce

 

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