Name: Dan Dan Mian with Plant-Based Meat
Total time: 50 min
Cuisine: ChineseAsia
Ingredients: ¼ cup Chinese sesame paste or tahini; ¼ cup soy sauce , divided; 2 tablespoons seasoned rice vinegar; 5 teaspoons hoisin sauce , divided; 1 tablespoon Asian chili-garlic sauce; 2 teaspoons sugar; 1 pound fresh Chinese wheat noodles; 2 tablespoons toasted sesame oil; 3 tablespoons vegetable oil , divided; 12 ounces plant-based ground meat; 1 tablespoon Shaoxing wine or dry sherry; 6 scallions , white parts sliced thin, green parts sliced thin on bias; 3 garlic cloves , minced; 1 teaspoon red pepper flakes; ½ teaspoon ground Sichuan peppercorn , plus extra for serving (optional)

Dan Dan Mian with Plant-Based Meat

By America's Test Kitchen

Published on January 31, 2022

Time

50 minutes

Yield

Serves 4 to 6

Ingredients

¼ cup Chinese sesame paste or tahini ¼ cup soy sauce, divided2 tablespoons seasoned rice vinegar 5 teaspoons hoisin sauce, divided1 tablespoon Asian chili-garlic sauce 2 teaspoons sugar 1 pound fresh Chinese wheat noodles 2 tablespoons toasted sesame oil 3 tablespoons vegetable oil, divided12 ounces plant-based ground meat 1 tablespoon Shaoxing wine or dry sherry6 scallions, white parts sliced thin, green parts sliced thin on bias3 garlic cloves, minced1 teaspoon red pepper flakes ½ teaspoon ground Sichuan peppercorn, plus extra for serving (optional)

Before You Begin

Chinese sesame paste, made from toasted sesame seeds, thickens the sauce and bolsters its sesame flavor; tahini is a good substitute in a pinch. We prefer the chewy texture of fresh, eggless Chinese wheat noodles here. If they aren't available and you include eggs in your diet, substitute fresh lo mein or ramen noodles or 8 ounces of dried lo mein noodles.

Instructions

Whisk 1 cup hot water, sesame paste, 3 tablespoons soy sauce, vinegar, 2 teaspoons hoisin, chili-garlic sauce, and sugar together in bowl; set aside.

Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot). Drain noodles. Rinse under hot running water, tossing with tongs, for 1 minute. Drain well and return to pot. Add sesame oil and toss to coat; cover to keep warm.

Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add ground meat and cook, breaking up meat with wooden spoon, until firm crumbles form, about 3 minutes. Stir in Shaoxing wine, remaining 1 tablespoon soy sauce, and remaining 1 tablespoon hoisin and cook until all liquid has evaporated, 1 to 3 minutes. Transfer meat mixture to pot with noodles.

Add remaining 2 tablespoons vegetable oil; scallion whites; garlic; pepper flakes; and peppercorns, if using, to now-empty skillet and cook over medium heat until fragrant, about 2 minutes. Add to pot with noodles along with reserved tahini mixture and toss to coat. Sprinkle with scallion greens and extra peppercorns, if using. Adjust consistency with hot water as needed. Serve.