Vegan Dan Dan Noodles


  • 8 ounces thin spaghetti
  • 1 tablespoon peanut or vegetable oil (I used peanut oil)
  • 2 stalks celery (finely chopped)
  • 9 ounces white button mushrooms (finely chopped) (I thinly sliced the mushrooms and then cut them into 3-5 pieces in the opposite direction)
  • Handful baby spinach
  • 2 stalks scallions (finely chopped) (I thinly sliced the scallions)
  • Sauce
    • 2 small cloves garlic (minced)
    • 1 tablespoon ginger (minced)
    • 3 tablespoons rice vinegar
    • 2 tablespoons hot chili oil (or less if you don’t like it too spicy) (used 2 tablespoons)
    • 3 tablespoons soy sauce (used reduced-sodium soy sauce)
    • 3 tablespoons natural peanut butter (used creamy peanut butter)
    • 2 1/2 teaspoons sugar
    • Salt (used table salt)


  1. Bring a pot of water to boil. Add spaghetti and cook for 8-9 minutes, until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.
  2. In a pan over high heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.
  3. Put all the ingredients for the sauce in a blender and blend until smooth. Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste.
  4. Add mushroom mix, spinach and scallions to the noodles and toss well. Serve.

This recipe came from pickledplum.

I wasn’t paid in any form to mention pickledplum.

Take care y’all !

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s