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Vegan Dan Dan Noodles

From Hetty McKinnon’s Linger
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Ingredients Method

Ingredients
  

For the noodles:
  • 10 ounces baby bok choy
  • Sea salt
  • 10 ounces ramen noodles fresh or frozen
  • 10 ounces corn kernels from 2 corncobs or thawed from frozen (note: I subbed with chopped broccoli)
  • 2 tablespoons toasted white sesame seeds
  • 2 scallions finely sliced
  • Chile oil/crisp
For the Dan Dan dressing:
  • 2 tablespoons Chinese sesame paste or tahini
  • 2 tablespoons chile oil/crisp
  • 1 tablespoon soy sauce or tamari
  • 2 teaspoons black or rice vinegar
  • 2 teaspoons sugar
  • 1 garlic clove grated (I left this out because my chili crisp had garlic in it)
  • 2 to 3 teaspoons unsweetened nondairy milk such as soy or oat or water

Method
 

  1. Separate the white and green parts of the baby bok choy. Slice the white parts into thick pieces. Place in a colander and rinse well to remove any dirt or sediment. Drain.
  2. Bring a large pot of salted water to a boil. Add the ramen and cook until al dente according to the packet directions (fresh ramen usually takes just 3 to 4 minutes). About 1 1/2 minutes before the noodles are ready, add the white parts of the baby bok choy and the corn (or broccoli). Just before everything is ready, throw in the green leaves and blanch until they are wilted, about 20 seconds. Drain immediately and refresh under cold running water, then leave to drain again. Let cool while you make the dressing.
  3. Make the dan dan dressing: In a small bowl, whisk together the Chinese sesame paste, chile oil, soy sauce, black vinegar, sugar, and garlic until a chunk paste forms. Add 2 tablespoons of the milk and whisk, adding another tablespoon if needed, until the dressing is smooth and pourable. The dressing should be the consistency of cream.
  4. In a large shallow bowl, place the ramen noodles, greens, and corn (or broccoli). Add the dressing and toss to coat. Top with the sesame seeds, scallions and a few drops of chile oil or crisp. Taste and season with salt if needed. Serve at room temperature.