Tempeh Dan Dan Noodles
There’s something so satisfying about twirling a bowl of noodles coated in a rich, spicy, and savory sauce. When we first tried Dan Dan Noodles, we instantly fell in love with its bold flavors, but we wanted to create a plant-based version that was just as indulgent. That’s when we discovered that crumbled tempeh makes the perfect swap—it absorbs all the deep, umami-packed sauce while adding a hearty texture.
This Tempeh Dan Dan Noodles recipe is not only quick, easy, and delicious, but also healthy enough to enjoy any night of the week. The nutty, spicy, and slightly tangy sauce clings to every strand of noodles, making each bite more irresistible than the last. Whether you’re craving takeout flavors at home or looking for a satisfying meal that comes together effortlessly, this dish will quickly become a favorite in your kitchen!
Table of Contents
- About Tempeh Dan Dan Noodles Recipe
- Why You’ll Love Tempeh Dan Dan Noodles Recipe
- Key Ingredients
- How To Make Tempeh Dan Dan Noodles
- Have It Your Way
- Nutritional Facts (Per Serving)
- Health Benefits
- Other Recipes You’ll Love
About Tempeh Dan Dan Noodles Recipe
Dan Dan Noodles originate from Sichuan cuisine, known for its signature spicy, nutty, and umami-rich sauce. Our version keeps all the bold flavors intact while making it entirely vegan-friendly with crumbled tempeh as the protein. The sauce features chili oil, Sichuan peppercorns, and sesame paste, giving it a perfect balance of heat and creaminess. Serve it with chewy noodles and a handful of fresh toppings, and you have a restaurant-quality dish at home in under 30 minutes!
Why You’ll Love Tempeh Dan Dan Noodles Recipe
- Spicy, Nutty & Umami-Rich – Classic Dan Dan flavors with a plant-based twist.
- Protein-Packed – Tempeh adds a hearty bite and nutritional benefits.
- Quick & Easy – Ready in just 30 minutes with simple pantry staples.
- Customizable – Adjust the spice level, swap noodles, or add extra veggies.
- Authentic Yet Vegan – All the traditional flavors without the meat!
Key Ingredients
- Tempeh: Serves as the foundation of the dish, offering a versatile and protein-packed component.
- Chili Oil: Provides the fiery heat and intense flavor that defines the dish, allowing for customization based on spice tolerance.
- Sesame Paste: Adds a creamy, nutty richness that balances the spicy elements.
- Soy Sauce: Enhances the umami richness of the dish, creating a harmonious balance of savory and spicy elements.
- Sichuan Peppercorns: Contribute a unique numbing sensation that’s essential to authentic Dan Dan noodles.
- Garlic and Ginger: Elevate the overall taste experience with their bold, aromatic flavors.
- Green Onions: Add freshness and color to the dish.
How To Make Tempeh Dan Dan Noodles
- In a wok over low heat, toast Sichuan peppercorns for 45-60 seconds until fragrant. Grind into powder.
- Toast peanuts until lightly golden, and fragrant. Roughly chop.
- In a wok over medium low heat, add cooking oil along with garlic, ginger, and whites of green onion and sauté for 60 seconds. Add the Tempeh, and crumble. Then add the Chinese Five Spice powder, 2 Tbsp. soy Sauce, 2 Tbsp. Shaoxing wine, 1/2 tsp. Black Vinegar, 1 Tbsp. Dark soy sauce, and 1 Tsp ground black pepper. Sauté until all ingredients are thoroughly combine, and Tempeh is crumbled, and cooked through.
- In boiling water, add 1 Tsp salt, and then add the noodles. Cook per package instructions. Strain and thoroughly rinse the noodles to prevent clumping or sticking. In the same boiling water, add the Gail Lan, and cook for 30 seconds. Remove and set aside.
- In a bowl, combine all the ingredients for the sauce, and stir.
- In a noodle bowl, add the sauce to the bottom and then add the noodles, and side of greens. Then add the cooked Tempeh, and top it with roasted peanuts, sesame seeds, green onion, Cilantro and additional Chili Crisp.
- Serve and Enjoy 🙂
Have It Your Way
- Make It Gluten-Free – Use tamari instead of soy sauce and gluten-free noodles.
- Less Spicy? – Reduce chili oil and Sichuan peppercorns.
- More Veggies? – Add mushrooms, shredded carrots, or bell peppers.
- Extra Creamy? – Increase the tahini for a richer sauce.
Nutritional Facts (Per Serving)
- Calories: ~450
- Protein: 20g
- Carbohydrates: 55g
- Fats: 18g
- Fiber: 6g
- Iron: 15% DV
Health Benefits
- Loaded with Antioxidants – Garlic, ginger, and bok choy contribute to immune health.
- Rich in Plant-Based Protein – Tempeh is an excellent source of protein and probiotics.
- Boosts Metabolism – Chili oil and Sichuan peppercorns support digestion and circulation.
- Heart-Healthy Fats – Sesame paste and peanuts provide good-for-you unsaturated fats.
Other Recipes You’ll Love
- Japchae Noodles
- Chili Garlic Noodles
- Vegan Dan Dan Noodles
- Vegetable Udon Noodles Stir Fry
- Vegetable Stir Fry Noodles
Tempeh Dan Dan Noodles
Ingredients
- 450 g Dan Dan Wheat Noodles
- Gail Lan or other favorite greens
- 8 oz Tempeh
- 2 Tbsp. Cooking Oil
- 1 Tbsp. Garlic minced
- 1 Tbsp. Ginger grated
- 2 Green Onions Whites and Green Parts, chopped
- 1 Tsp. Chinese Five Spice Powder
- 2 Tbsp. Soy Sauce
- 1 Tbsp. Dark Soy Sauce
- ½ Tsp. Black Vinegar
- 2 Tbsp. Shaoxing Wine
- 1 Tsp. Black Pepper
- ¼ Cup Peanuts roasted and crushed
- Sesame Seeds
Dan Dan Noodles Sauce
- 4 Tbsp. Tahini or Peanut Butter
- 1 Tbsp. Garlic minced
- 2 Tbsp. Soy Sauce
- 2 Tbsp. Dark Soy Sauce
- 6 Tbsp. Chili Crisp
- 2 Tsp. Sichuan Peppercorns
- 1 Tsp. Brown Sugar
- ½ Cup Water or Broth or as needed to achieve desired consistency
Equipment
Instructions
- In a wok over low heat, toast Sichuan peppercorns for 45-60 seconds until fragrant. Grind into powder
- Toast peanuts until lightly golden, and fragrant. Roughly chop.
- In a wok over medium low heat, add cooking oil along with garlic, ginger, and whites of green onion and sauté for 60 seconds. Add the Tempeh, and crumble. Then add the Chinese Five Spice powder, 2 Tbsp. soy Sauce, 2 Tbsp. Shaoxing wine, 1/2 tsp. Black Vinegar, 1 Tbsp. Dark soy sauce, and 1 Tsp ground black pepper. Sauté until all ingredients are thoroughly combine, and Tempeh is crumbled, and cooked through.
- In boiling water, add 1 Tsp salt, and then add the noodles. Cook per package instructions. Strain and thoroughly rinse the noodles to prevent clumping or sticking. In the same boiling water, add the Gail Lan, and cook for 30 seconds. Remove and set aside.
- In a bowl, combine all the ingredients for the sauce, and stir.
- In a noodle bowl, add the sauce to the bottom and then add the noodles, and side of greens. Then add the cooked Tempeh, and top it with roasted peanuts, sesame seeds, green onion, Cilantro, and additional Chili Crisp.
- Serve and Enjoy 🙂
Notes
- Crumble the tempeh finely for the best texture—it should resemble minced meat.
- Toast the Sichuan peppercorns before grinding to enhance their aroma.
- Cook the noodles al dente to maintain the perfect chew.
- Store leftovers separately—the sauce thickens over time, so thin it out with extra broth.
Video
Nutrition
Want to save this for later? Post this Tempeh Dan Dan Noodles Recipe to the “Delicious Dinner” OR “Food Recipe” Board!
