Vegan Beef Dan Dan Noodles (Redux) with Homemade Chili Oil

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All Photos © Christine Elise McCarthy 2015

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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The other day, I posted my Vegan Jackfruit Spicy Szechuan Dan Dan Noodles – seen above – in the top photo under the one of me.  Today – I revisit Dan Dan – and, this time, I made it with Beyond Meat’s Feisty Beef-Free Crumbles – seen below.

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I changed the ingredients up a bit & I used a homemade chili oil.  Both Dan Dans were yummy – and the “meat” element could be interchanged.  I again used the Chinese pickled radish (where ya cai is called for  – or other Chinese preserved vegetables) – but, though this adds “authenticity,” I don’t think you need this ingredient – not really.  So lose it (if it is hard for you to find) – and make this comforting & yummy dish.

I used chow mein noodles this time but linguine or ramen or any pasta will do.

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Homemade Chili Oil


1 cup oil (I used half grapeseed oil & half olive oil but any lightly flavored oil will do)

1/4 cup crushed red pepper

2 star anise

1 inch cinnamon stick

2 TBS whole Szechuan peppercorns

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Combine in a pan & heat until it boils – and turn off heat.  Let it sit until it cools.  With a slotted spoon, remove the star anise & the cinnamon.  Put in a jar & chill.

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Vegan Beef Dan Dan Noodles (Redux)

serves 2


1/2 lb noodles (cooked as per directions)

2 heads Bok choy (optional)

for the meat

9 oz vegan beef crumbles

3-4 oz mushrooms – sliced

1 TBS sesame oil

2 tsp tahini

1 TBS chili bean sauce

2 tsp Shaoxing rice cooking wine (not vinegar)

1 tsp dark soy sauce (or regular or tamari)

1/2 tsp Chinese 5 spice

1/3 cup ya cai or other preserved Chinese vegetables (optional)

4 garlic cloves – minced

for the sauce

2 TBS tahini

3 TBS soy sauce (or tamari)

2 tsp sugar

1 TBS fresh ginger – minced

1/2 tsp Chinese 5 spice

1/2 tsp ground anise or Szechuan peppercorns (I ground mine with a mortar & pestle)

2 TBS chili oil (recipe above) – more if you like spice & are not worried about the dish being more oily

2 garlic cloves – mined

1 cup vegetable stock or pasta water or water

GARNISH – red or green diced jalapeno, cilantro

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for the meat

Heat the sesame oil in a saute pan & add all the other ingredients.  Heat through & set aside on the lowest heat.

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for the sauce

Heat all the ingredients together & bring to a boil.  Set aside on lowest heat.

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Cook the noodles – adding the bok choy (if you are using it) to the final minute of the cooking pasta.

Drain & assemble the Dan Dan.

Ladle sauce into two bowls.  Top with noodles & bok choy & the meat mix.  Garnish.  Eat.  Rejoice

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