Vegan Dan Dan Noodles

2 Persons - 35 Minutes


  • 2 tbsp light olive oil
  • 1 to 2 tbsp Go-Tan Sriracha or sambal
  • 1 to 2 tsp Go-Tan Chopped Garlic
  • 120 ml Go-Tan wok sauce Hoisin

2 tbsp peanut butter

Noodle and vegetable broth
1.5 l (vegetable) stock
1 tbsp Go-Tan soy sauce

Vegan minced meat mixture
1 tbsp sesame oil
1 tbsp light olive oil or 2 tbsp olive oil
175 to 200 g veggie mince
4 tbsp Go-Tan Ketjap Manis
50 g oven roasted peanuts
2 tbsp Go-Tan Fried Onions
Optional Sriracha or Sambal
Black pepper to taste

1 pack of Go-Tan Whole Wheat Noodles
300 g spinach or cabbage, cut into long slices

Sliced ​​spring onion
Roasted sesame seeds


  1. Toast the sesame seeds in a dry pan over 1/3 heat for about 5 minutes until golden brown.
  2. Meanwhile, cut the vegetables into bite-sized strands as you see fit.
  3. Cut the spring onion diagonally into small rings.
  4. Heat with 1 stock cube, 1.5 liters of vegetable stock in a large saucepan. Add 1 tablespoon of soy sauce to this.
  5. Prepare 2 frying pans on the stove.
    In the smallest pan, make the basic sauce. Heat some oil and add the Sriracha or Sambal to it. Let it fry gently and after 1 minute add the peanut butter, Hoisin sauce and garlic. Let it simmer until the dish is served.
  6. Put the noodles in the boiling stock for 3 minutes. Add the vegetables and let it blanch for 1 minute together with the noodles.
  7. Heat the veggie mince in the oil (and possibly 1 tbsp sesame oil) for half a minute. Season with some Ketjap Manis, the peanuts, fried onions and some black pepper. If desired, spice it up with some Sriracha or sambal.
  8. Serve the dish by adding some basic sauce to taste at the bottom of the bowl. Put the noodles on top, vegetables on top or next to it, the minced meat on top and add broth to your liking.
  9. Garnish with the sesame seeds and some spring onion

Tip: With egg noodles and normal minced meat (min. 5 min. baking) and meat stock, this recipe becomes extra authentic (but no longer vegetarian).