11 January 2026
Vegan Dan Dan Noodles with Crispy Lentils
John GS adapted by JojoM
Vegan dan dan noodles with crispy lentils, spicy mushroom mince, and a creamy peanut-sesame sauce. Bold, fast, and packed with umami.
Vegan Dan Dan Noodles with Crispy Lentils
These vegan dan dan noodles pair spicy mushroom mince with crunchy lentils and a creamy peanut sauce for a fast, bold dinner.
Why This Recipe Works
Crispy lentils add texture, mushrooms deliver savory depth, and the peanut sauce ties everything together with heat and richness.
Ingredients Overview
Sichuan pepper and chilli give the classic tingle, while pak choi keeps it fresh. Vegan noodles keep the bowl plant-based.
How to Make It
Roast the lentils, cook down the mushrooms, and whisk the sauce. Boil noodles and pak choi, then assemble with spring onions and chili oil.
Tips and Storage
Store components separately for best texture. Reheat the mushroom mixture and toss fresh with noodles and sauce.
Vegan Dan Dan Noodles with Crispy Lentils
John GS adapted by JojoMVegan dan dan noodles with crispy lentils, spicy mushroom mince, and a creamy peanut-sesame sauce. Bold, fast, and packed with umami.
Chef's Tips
Dry the lentils well so they crisp in the oven.
Cook mushrooms until the pan sounds dry and sizzling.
Use vegan noodles to keep it fully plant-based.
Tools Used
Baking Sheet(opens in a new tab)Food Processor(opens in a new tab)Large Skillet(opens in a new tab)Mixing Bowl(opens in a new tab)Chef's Knife(opens in a new tab)Cutting Board
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Ingredients
USMetric
Crispy Lentils
Mushroom Mince
Peanut Sauce
Noodles and Greens
Instructions
Crisp the Lentils
- 1
Heat oven to 180 C fan.
- 2
Pat lentils dry, toss with oil, spread on a baking sheet, and roast for 18 to 20 minutes until crisp.
Make the Mushroom Mince
- 1
Blitz mushrooms in a food processor until finely chopped.
- 2
Heat oil in a skillet over high heat and fry Sichuan pepper and chilli for a few seconds.
- 3
Add mushrooms and cook for 12 to 15 minutes until moisture cooks off.
- 4
Add ginger and half the garlic and cook for 2 minutes.
- 5
Stir in 2 tsp soy sauce.
Mix the Peanut Sauce
- 1
Whisk peanut butter with boiling water until smooth.
- 2
Add remaining soy sauce, vinegar, chilli oil, and remaining garlic.
- 3
Divide between two bowls.
Cook the Noodles
- 1
Boil pak choi for 2 minutes, remove, then cook noodles until al dente.
- 2
Reserve a little noodle water and drain.
- 3
Divide noodles between bowls and add a splash of noodle water.
- 4
Add pak choi.
Finish and Serve
- 1
Toss crispy lentils into the mushrooms.
- 2
Spoon over the noodles and finish with spring onions and extra chilli oil.
Comments & Reviews
Rat S.
1/28/2025
Added toasted walnuts too. Still great.
Sue D.
1/27/2025
Used vegan noodles and it worked perfectly.
Jan R.
1/27/2025
Crispy lentils were a great idea. Loved the texture.
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Nutrition Facts
Serving Size: 1 bowl
Calories 620
% Daily Value*
Total Fat 26g33%
Saturated Fat 10g50%
Trans Fat 0g
Cholesterol 0mg0%
Sodium 1100mg48%
Total Carbohydrates 76g28%
Dietary Fiber 12g43%
Sugars 6g
Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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