Spicy Vegan Dan Dan Noodle Bowl
Servings: 4 servings
Ingredients
- 4 servings rice noodles or ramen, cooked
Dan Dan Peanut Sauce
- ¼ cup sriracha sauce
- ¼ cup peanut butter
- ¼ cup tamari (soy sauce)
- 1 tsp Sambal Oelek chili paste
- 1 - 1 ½ tsp sesame oil (skip if oil free)
- ½ tsp Szechuan peppercorns (more or less to taste)
- 1 tsp five-spice powder
- 1 tsp maple syrup
- ¾ cup vegetable stock
Dan Dan Bowl Ingredients
- 1 large cucumber, spiralized
- 1 large super large carrot, spiralized
- 3 green onions, sliced (green parts only)
- 1 avocado, sliced
- cilantro leaves, rough chop
- 2 tbsp roasted peanuts, chopped
- 1-2 tbsp sesame seeds-hot pepper flake combo
- 4 wedges lime (optional)
Instructions
- Cook the rice or ramen noodles per package instructions.
- Make vegetable stock (I use this one).
Dan Dan Sauce
- Place all ingredients for Dan Dan Sauce into the cup of a blender and blend until smooth and creamy. Taste and adjust seasoning as necessary.
Bowl Ingredients
- Shred / julienne / spiralize the cucumber and carrots.
- Slice the green onions, avocado, and limes.
- Rough chop some fresh cilantro.
Spicy Garnish Topping
- In a small dish, mix together 1-2 tablespoons of sesame seeds and ½ - 1 tsp of hot pepper flakes (to taste).
To Assemble
- Warm the Dan Dan Sauce in a small saucepan until warmed through.Pro Tip: If you have a high power blender like a Vitamix, you can blend it on high (soup setting) until the sauce is warm.
- Toss noodles in a large bowl with half the Dan Dan sauce until coated. Add more as desired. Divide evenly among 4 bowls.
- Top each bowl with piles of cucumber, carrots, and avocado slices.
- Garnish with green onions, cilantro, peanuts, and a sprinkle of the sesame seed-hot pepper flake combo. Tuck in a wedge of lime for serving.
Notes
Noodles - use fresh ramen noodles, dry ramen noodles or rice noodles.
Store any leftover Dan Dan sauce in the fridge for up to a week. Drizzle it over bowls, tacos or pizza.