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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

227 g

Meatless Farm®

170 g



226 g

Shanghai Bok Choy

113 g


2 unit

Green Onions

15 g


1.5 tbsp

Peanut Butter


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


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
Utensilsarrow down iconarrow down icon
Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Medium Bowl
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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.


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.


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.