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Veggie Dan Dan-Style Noodles

Veggie Dan Dan-Style Noodles

with Mushrooms and Spicy Peanut Sauce

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Creamy peanut and sweet hoisin make a silky sauce for Meatless Farms Veggie Ground and savoury mushrooms! Our unusual take: we've replaced fresh Chinese wheat noodles with quick-cooking spaghetti! Twirl the noodles into the flavourful and "meaty" sauce.

Tags:VeggieSpicy
Allergens:Wheat/BléPeanut/CacahuèteSoy/SojaSesame/SésameMustard/Moutarde

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

227 g

Meatless Farm®

170 g

Spaghetti

(ContainsWheat/Blé)

226 g

Shanghai Bok Choy

113 g

Mushrooms

2 unit

Green Onions

15 g

Ginger

1.5 tbsp

Peanut Butter

(ContainsPeanut/Cacahuète)

1 tbsp

Chili Garlic Sauce

28 g

Crispy Shallots

(ContainsWheat/Blé, Soy/Soja)

¼ cup

Hoisin Sauce

(ContainsSoy/Soja, Sesame/Sésame, Mustard/Moutarde)

Not included in your delivery

1.5 tbsp

Oil*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories970 kcal
Fat45 g
Saturated Fat12 g
Carbohydrate109 g
Sugar21 g
Dietary Fiber11 g
Protein41 g
Cholesterol0 mg
Sodium1480 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan
Whisk
Medium Bowl
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. While water comes to a boil, thinly slice mushrooms. Cut bok choy into 1-inch pieces. Thinly slice green onions. Peel, then mince or grate 1 tbsp ginger (dbl for 4 ppl). Set sealed packet of peanut butter in a small bowl of warm water. Set aside.

2

Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 3/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.

3

While spaghetti cooks, heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then mushrooms. Cook, stirring occasionally, until beginning to brown, 3-4 min. Add bok choy and half the ginger. Season with salt and pepper. Cook, stirring often, until bok choy is tender-crisp, 2-3 min. Remove pan from heat, then transfer veggies to a plate. Cover to keep warm.

4

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then Meatless Farm® patties. Cook, breaking up patties into bite-sized pieces, then add remaining ginger. Cook until slightly crispy, 4-6 min. Season with salt and pepper.

5

While Meatless Farm® protein cooks, add hoisin sauce, chili garlic sauce, peanut butter and 1/2 cup of the reserved pasta water (dbl for 4 ppl) to a medium bowl. Season with pepper, then whisk to combine. Set aside.

6

Add Meatless Farm® protein, sauce, veggies and half the green onions to the large pot with spaghetti. Season with salt and pepper, then toss to combine. (TIP: Add remaining reserved pasta water, 1 to 2 tbsp at a time, if sauce is too thick.) Divide noodles between bowls. Sprinkle crispy shallots and remaining green onions over top.