Fiery Vegetarian Dan Dan Noodles
Whether you're celebrating Chinese New Year or just craving a take-out favorite, these spiced up vegetarian dan dan noodles will hit the spot.
Yield: 6 servings
  • 1 lb whole wheat spaghetti
  • 2 tbsp sesame oil, divided
  • 11 oz plant protein "beefy" crumbles
  • 4 cloves garlic, minced
  • 1 large bunch bok choy, coarsely chopped
  • 5 oz baby spinach
  • 5 tbsp soy sauce
  • 2 tbsp honey
  • 2 tbsp chili oil, plus more to taste
  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions, until al dente. Set aside.
  2. Meanwhile, in a large wok heat 1 tbsp of sesame oil over medium-high heat. Add the "beef" crumbles to the wok and saute for 5-6 minutes, or until starting to get crispy. Stir in the garlic and saute 1-2 minutes, or until fragrant. Add the greens to the pan and saute until wilted. Stir in the soy sauce, honey, and chili oil, to taste.
  3. When the pasta is done cooking, toss it into the wok with the vegetables. Serve warm with extra chili oil on the side.
An Eats Well With Others Original
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at