Dan Dan Noodles with Tempeh Scramble

Ingredients

• 80 ml (⅓ cup)neutral oil
• 1 tbspred pepper flakes
• 2 tspSichuan peppercorns
• 1star anise
• 1bay leaf
• 2 tbspsoy sauce
• 3 tbsptoasted sesame paste
• 1 tbspwhite rice vinegar
• 1 tbspsugar
• ½ tspsoybean paste (optional)
• ¼ tspfive-spice powder
• 1 clove, mincedgarlic
• 200 g (7 oz)tempeh
• 2 tbspspicy Sichuan sauce
• 1 tbsptoasted sesame oil
• 1 tbspsoy sauce
• ¼ tspfive-spice powder
• 225 g (8 oz)spaghetti or rice noodles
• 60 g (2 cups)baby spinach (or steamed or sautéed pak choi, green beans, or other greens)
• to tasteroasted peanuts
• to tastechopped green onions

Instructions

1. 1

   Heat the oil

   Warm the neutral oil in a medium saucepan over medium heat. After about 1 minute, dip in the handle of a wooden spoon or spatula; if bubbles gather around it, the oil is hot enough.

2. 2

   Infuse the aromatics

   Take the pan off the heat and immediately add the red pepper flakes, Sichuan peppercorns, star anise and bay leaf. Leave the oil to infuse for at least 1 hour.

3. 3

   Strain the oil

   Once the oil has infused and cooled completely, strain it through a fine-mesh strainer and discard the aromatics.

4. 4

   Mix the sauce

   Pour the infused oil into a small bowl. Stir in 2 tbsp soy sauce, the toasted sesame paste, rice vinegar, sugar, soybean paste if using, ¼ tsp five-spice powder and minced garlic. Mix well and set aside.

5. 5

   Crumble the tempeh

   Break the tempeh into small pieces with your hands, or pulse it a few times in a food processor until roughly chopped. Put it in a bowl.

6. 6

   Marinate the tempeh

   Add 2 tbsp of the Sichuan sauce, the sesame oil, 1 tbsp soy sauce and ¼ tsp five-spice powder. Toss to coat and marinate for at least 30 minutes, or overnight in the refrigerator.

7. 7

   Cook the noodles

   Bring a large pot of salted water to the boil. Cook the noodles according to the packet instructions, or until tender. Before draining them in a colander, reserve about 6 tbsp of the cooking water.

8. 8

   Sauté the tempeh

   While the noodles cook, heat a large non-stick frying pan over medium heat. Add the marinated tempeh to the hot pan and sauté for 3–5 minutes, then remove from the heat.

9. 9

   Assemble the bowls

   For each of 3 serving bowls, add about 3 tbsp Sichuan sauce and 2 tbsp reserved noodle water, then stir. Divide the noodles between the bowls and top each with a few tablespoons of tempeh, a handful of peanuts, chopped green onions and your chosen greens. Toss the noodles in the sauce before serving.

What are Dan Dan noodles?

Dan Dan noodles take their name from the carrying pole once used by street vendors in Sichuan, China. The dish is known for noodles served with a punchy, chilli-rich sauce and savoury toppings.

This vegan-inspired version uses tempeh in place of a meat topping, with sesame paste for body and peanuts for crunch. Sichuan peppercorns add their distinctive aromatic, tingling quality.

Nutrition and macros by portion

The nutrition label shows one serving as written: 767 calories, 27g protein, 78g carbs, 40g fat.

The noodles provide most of the carbohydrates, while tempeh contributes protein and the infused oil and sesame paste supply much of the fat. Peanuts add further fat and some protein, and soy sauce makes sodium a notable contributor. Add extra greens alongside or in the bowl to round out the meal.

Build the Sichuan sauce

Infused oil: The chilli flakes, peppercorns, star anise and bay leaf flavour the oil off the heat. Let it steep for at least an hour, then strain it only after it has cooled completely.

Sesame base: Toasted sesame paste makes the sauce creamy and helps it cling to the noodles. Stir it thoroughly into the strained oil with the vinegar, soy sauce and seasonings.

Get the tempeh ready

Small pieces: Crumble the tempeh into uneven, bite-sized bits so it resembles a scramble and picks up plenty of marinade.

Marinating time: Give it at least 30 minutes to absorb the sauce, or refrigerate it overnight for a head start. The tempeh is briefly sautéed, so it should be well coated before it reaches the pan.

Cook noodles to suit

Noodle choice: Spaghetti is a convenient option, while rice noodles keep the bowl gluten-free if you also choose suitable soy sauce and check the other labels.

Doneness: Follow the packet timing and check for tender noodles rather than relying on a fixed cooking time. Reserve the cooking water before draining; its starch helps loosen and bind the sauce.

Bring the bowls together

Sauce first: Stir the measured sauce and noodle water together in each bowl before adding the noodles. This gives you a fluid coating rather than a thick layer of paste.

Finish fresh: Add the tempeh, greens, peanuts and green onions at the end. Toss the noodles to coat them, while leaving enough toppings visible for a mix of soft and crunchy textures.

Make the timing work

Plan ahead: The infused oil needs at least 1 hour to steep, and the tempeh needs at least 30 minutes to marinate. These hands-off stages mean the stated 35-minute total does not include all the waiting time.

To serve promptly, make the sauce and marinate the tempeh in advance. The noodles and tempeh can then be cooked close to serving time.

What to serve alongside

Greens: Baby spinach is added as a fresh topping in this recipe; pak choi or green beans can be steamed or sautéed instead. Choose a quantity and preparation that suits how much greenery you want in the bowl.

Extra sides: Serve the noodles on their own for a filling meal, or add a simple side of steamed greens. Keep any extra sauce or chilli separate so everyone can adjust their bowl.

Recipe notes & tips

• Use a saucepan with enough room for the oil to bubble gently without splashing.
• Keep the pan off the heat when adding the aromatics to reduce the chance of scorching them.
• Taste the sauce before serving and adjust the amount used in each bowl to suit your preferred intensity.
• Reserve the noodle water before you drain the pot, since it is difficult to recover afterwards.
• Have the toppings ready before the noodles finish cooking so you can assemble the bowls while everything is hot.

Variations

• Use pak choi: Steam or sauté it and serve it in place of the baby spinach.
• Choose rice noodles: Swap them for the spaghetti, following the packet directions for cooking.
• Adjust the heat: Use fewer red pepper flakes in the infused oil for a milder sauce.
• Skip the soybean paste: Leave it out if unavailable or if you prefer a simpler sauce.
• Add more crunch: Scatter extra roasted peanuts over the assembled bowls.

Common mistakes to avoid

• Adding aromatics to very hot oil: Take the pan off the heat first so they infuse without burning.
• Straining warm oil: Let it cool completely before pouring it through the fine-mesh strainer.
• Skipping the marinade: Give the crumbled tempeh at least 30 minutes to take on the sauce and seasonings.
• Draining all the cooking water: Save about 6 tbsp before draining to loosen the sauce in the bowls.
• Overcooking the noodles: Check them against the packet timing and drain once tender so they hold their shape.

How to store

Refrigerate leftover sauce for up to 2 weeks and leftover tempeh for up to 3 days, stored separately in airtight containers. Refrigerate assembled noodles promptly and use within 3 days; reheat gently in a pan or microwave, adding a splash of water if they seem dry.

Frequently asked questions