Wegmans Dan Dan Veggie Noodles

A Healthy Spin On A Chinese Sichuan Cuisine

Wegmans Chef Nick Valentine is back with a delicious spicy vegetarian dish, Dan Dan Noodles.



2 Tbsp Food You Feel Good About Vegetable Oil

1 pkg (13.2 oz) Food You Feel Good About Don't Have A Cow Meatless Beef Style Crumbles (Frozen Foods)

1 Tbsp chopped Food You Feel Good About Cleaned & Cut Peeled Garlic

1 Tbsp peeled, chopped fresh ginger

1/2 cup Food You Feel Good About Tom Tom Sauce

2 Tbsp Asian Classics Reduced Sodium Soy Sauce

2 Tbsp Wegmans Organic Tahini

3/4 cup water

1 1/2 lbs Wegmans Sweet Potato Noodles (Fresh Cut Veggies)

4 green onions, trimmed, chopped, for garnish

2 Tbsp chili oil, for garnish

2 cups Asian Cucumbers (see related recipe), drained



Heat 1 Tbsp vegetable oil in stir-fry pan on HIGH until oil faintly smokes. Add meatless crumbles; cook, stirring, about 3 min, until crispy. Remove from pan; set aside.


Heat remaining vegetable oil in pan on HIGH until oil faintly smokes. Add garlic and ginger; cook, stirring, 1 min, until soft not but browned. Add Tom Tom Sauce, soy sauce, tahini, and water; stir to combine. Simmer 3 min. Remove half of sauce from pan; set aside.


Add sweet potato noodles to pan; simmer, about 5 min, until tender. Transfer to large serving platter.



Add reserved sauce and meatless crumbles to pan; simmer 2 min. Ladle over sweet potato noodles. Garnish with green onions; drizzle with chili oil. Serve with Asian cucumbers.

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