Vegetarian dan dan noodles
Sichuan-style noodles in a nutty, spicy chili sauce, topped with crispy soy-glazed mushrooms, bok choy and peanuts, all mixed together at the table.
- 30 min total
- 25 min hands-on
- A little more hands-on
- Serves 2
- About $3.02 a serving
- 640 calories
- Vegan
- Dairy-free
Dolly says: Read the steps once before you start. Everything goes smoother after that.
Ingredients
For 2 servings.
- 8 oz baby bella mushrooms, finely chopped
- 1 tbsp hoisin sauce
- 2 tbsp peanut butter
- 1 tbsp chili garlic sauce
- 2 cloves garlic, grated
- 1 tsp sesame oil
- 6 oz spaghetti
- 2 baby bok choy, halved
- 2 stalks green onions, sliced
- 2 tbsp peanuts, chopped
From your pantry
- 1 tbsp vegetable oil
- 3 tbsp soy sauce, divided
- ½ tsp red pepper flakes
- 1 tbsp rice vinegar
- 1 tsp sugar
Each serving has about 640 calories, 25 g protein, 86 g carbs and 24 g fat, and costs about $3.02 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby bella mushrooms? White mushrooms work.
- No spaghetti? Fettuccine works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Bring a large pot of water over high heat.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Meanwhile, heat the oil in a over medium-high heat.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium-high heat
Add the mushrooms in an even layer and cook 6 to 8 minutes, stirring now and then, until with bits.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Medium-high heatTimer: 7 min
Dolly’s tip: Chopping the mushrooms small lets them crisp up like the pork in the original.Stir in the hoisin and 1 tablespoon soy sauce for 1 minute.
Medium-high heat
Divide the peanut butter, the rest of the soy sauce, chili garlic sauce, pepper flakes, vinegar, sugar, garlic and sesame oil between two serving bowls.
Cook the spaghetti as the package says, adding the bok choy for the last minute. Scoop out ½ cup of the cooking water, then .
Drain. Draining means pouring off liquid, like tipping pasta into a colander or spooning extra fat out of the pan. Pour hot grease into a can or jar, not the sink, where it hardens and clogs the pipes.
How you’ll know: Only a few drips are left, and the food isn’t sitting in a puddle.
High heatTimer: 9 min
Stir 2 tablespoons of the hot water into the sauce in each bowl until smooth.
Dolly’s tip: The hot starchy water melts the peanut butter into a silky sauce.Add the noodles and bok choy to the bowls and top with the mushrooms, green onions and peanuts. everything together before eating, adding more water if it’s thick.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Splash. A splash is a small, quick pour, about a teaspoon to a tablespoon. It’s there to loosen or brighten a dish, so the exact amount doesn’t matter.
How you’ll know: The dish looks a little looser or tastes a little brighter, not soupy.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
