Vegan Dan Dan Noodles

Ingredients

• 8 ounces thin spaghetti such as Barilla or De Cecco, which are both vegan
• 1 tablespoon peanut or vegetable oil
• 2 stalks celery, finely chopped
• 9 ounces white button mushrooms, finely chopped
• handful baby spinach
• 2 stalks green onions, finely chopped
• 2 small cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons rice vinegar
• 2 tablespoons chili oil (use less if you are sensitive to hot dishes)
• 3 tablespoons soy sauce
• 3 tablespoons natural peanut butter
• 2 1/2 teaspoons sugar
• salt, to taste

Instructions

1. 1

   Boil the noodles: Bring a pot of water to boil. Add spaghetti and cook according to package instructions (usually 7-9 minutes), until al dente. Drain, rinse under cold water, drain again and transfer to a large mixing bowl.

2. 2

   Pan fry the mushrooms and celery: In a pan over medium heat, add peanut oil, celery and mushrooms and cook for 8-10 minutes, until mushrooms are beginning to turn a golden brown color. Transfer to a bowl and set aside.

3. 3

   Make the sauce: Put all the ingredients for the dan dan sauce in a blender and blend until smooth.

4. 4

   Mix, season and serve: Add sauce to the spaghetti and toss until the noodles are evenly coated. Season with salt until you are satisfied with the taste. Finally, add the mushroom mix, spinach and scallions to the noodles and toss well again. Serve.