Vegan Sichuan Chilli Noodles
A vegan spin on a Sichuan classic, these dandan-inspired chilli noodles pack a delicious punch!
To be clear, while I adore and cook regional dishes from all over Asia, I am by no means, the expert on every dish. My iteration is a serious fan girl riff based on Sichuan Dan Dan noodles, a saucy, slurpy noodle bowl made with minced pork and cut with Sichuan preserved mustard greens. The addition of the Sichuan chilli flakes makes for a moreish, characteristically lip numbing bite.
I highly advise you to track down Sichuan peppercorns, which can be found in many asian grocery stores (buy some pickled mustard greens too if you like), but if you can’t find them regular chilli flakes are fine. My iteration of these noodles uses ingredients found at your local supermarket and removes the pork mince, making it a delicious option for Meat Free Monday.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I replace the shiitake mushrooms?
You can, but as we rely on them for depth and “meatiness” they will be missed. Leave the shiitake out, or sub for more brown mushrooms.
Can I replace the Sichuan peppercorns?
Sichuan peppercorns are really important in this dish as they give the characteristic flavour, and lip numbing mouthfeel. You can increase the quantity of the chilli flakes, and infuse your oil with star anise and cinnamon. I would, however, advise trying to get hold of Sichuan peppercorns for best results
Can I leave out the peanuts?
If you are allergic to nuts, you can leave out the peanuts. As an alternative, you can try crispy fried shallots or onions for your crunch element. These can be found in many supermarkets in the salad aisle.