Spicy Dan Dan Noodles with Walnuts and Spinach

Spicy Dan Dan Noodles

with Walnuts and Spinach

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Peppery Dan Dan noodles originate from Chinese Sichuan cuisine, and are typically served with scallions and other greens. We’ve amped up the greens here with flat-leaf spinach, tender but sturdy, with a nutritional pop of iron, protein, and vitamins A, K, and B6. The Szechuan peppercorns bring the spice—if you’re sensitive to heat, start out with just a pinch.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
820
FAT
43g
CARBOHYDRATES
100g
PROTEIN
21g

MAIN INGREDIENTS

  1. ½ cup walnuts
  2. 2 scallions
  3. Fresh ginger
  4. 1 jalapeño
  5. 8 oz flat-leaf spinach
  6. 1 cucumber
  7. 1 package organic red rice noodles
  8. 2 cloves garlic
  9. 2 tbsp tamari
  10. 2 tbsp rice vinegar
  11. 2 packets turbinado sugar
  12. 1 tbsp sesame oil
  13. 2 tsp Szechuan peppercorns
  14. 1 lime
  15. 2 tbsp vegetable oil*
  16. Salt*
  17. *Not included
Allergens: tree nuts, soy

TOOLS

  • Large pot
  • Small skillet
  • Food processor

INSTRUCTIONS

1
Toast the walnuts
Vegan_Spicy_Dan_Dan_Noodles_Step_1
Place a large pot of salted water on to boil. Place a small skillet over medium heat and add the walnuts. Cook, tossing occasionally, until lightly toasted, about 3 to 5 minutes.
2
Prepare the vegetables
Vegan_Spicy_Dan_Dan_Noodles_Step_2
Thinly slice scallions, keeping the greens and whites separate. Peel and roughly chop the ginger. Trim and roughly chop the jalapeño. Trim about 1 inch from the root ends of the flat-leaf spinach. Cut the cucumber into matchsticks.
3
Cook the noodles
Vegan_Spicy_Dan_Dan_Noodles_Step_3
Once the water is boiling, add the red rice noodles, stir and turn off the heat. Cook the noodles, stirring occasionally, until tender, about 6 to 8 minutes. Reserve ¼ cup of the cooking liquid, drain the noodles and rinse them with cool water to stop the cooking process.
4
Blend the sauce
Vegan_Spicy_Dan_Dan_Noodles_Step_4
To a food processor, add the toasted walnuts, ginger, as much of the jalapeño as you’d like, and the garlic. Pulse to combine. Add the tamari, rice vinegar, turbinado sugar, sesame oil, and 2 tbsp water, and blend until mostly smooth. Season generously with salt.
5
Dress the noodles
Vegan_Spicy_Dan_Dan_Noodles_Step_5
Return the large pot to medium-high with 2 tbsp vegetable oil. Add as much or as little of the Szechuan peppercorns as you’d like and cook until fragrant, about 30 seconds. Add the scallion whites and walnut sauce and cook for about 1 minute. Stir in the spinach, reserved cooking liquid, and rice noodles. Reduce heat to medium and cook, tossing frequently, until noodles are hot and well coated, about 3 to 5 minutes.
6
Serve
Vegan_Spicy_Dan_Dan_Noodles_Step_6
Halve the lime. Add the juice from half the lime to the noodles, taste, and season with salt. Cut the remaining lime half into wedges. Gently toss and divide the Dan Dan noodles between large bowls. Sprinkle with the scallion greens and cucumber matchsticks. Serve with lime wedges.