Spicy Dan Dan Noodles — a plant-based Italian recipe by BOSH!
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Spicy Dan Dan Noodles

Dan Dan Noodles are one of those dishes we come back to again and again, especially when we want something that feels properly indulgent but comes together in about 25 minutes. The combination of crispy mushroom mince, slippery noodles, and that nutty, spicy, tangy sauce is just incredible. Every bite has this brilliant contrast of textures and there's a real depth of flavour that tastes like it took way longer than it did. Honestly, once you've made this you'll be putting it on your weekly rotation without even thinking about it.

Cook: 25 min
Serves 2

Before You Start

  • Large frying pan
  • Pan of boiling water for noodles
  • Bowl for mixing sauce
  • Microplane or fine grater

Ingredients

  • 1 tbsp toasted sesame oil - plus extra if needed
  • 1 tsp Chinese 5 spice
  • thumb-sized piece of ginger
  • 125g mushrooms - we used shiitake
  • 200g plant-based mince
  • 200g ramen noodles - or whichever noodles you prefer
  • 3 spring onions
  • 2 garlic cloves
  • salt to taste
  • 2 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar - or balsamic vinegar
  • 1 tbsp toasted sesame oil
  • 1 tsp sugar
  • 1 tsp chilli flakes
  • 50ml water
  • 2 tbsp sesame seeds
  • chilli oil for drizzling

Method

1

Start with the mince 

  • Heat the sesame oil in the hot frying pan
  • Finely chop the mushrooms and add them to the pan with pinch of salt
  • Add the mince to the pan and fry for about 10 minutes, stirring regularly, until you are left with a crispy mixture (turn down the heat if you find it sticks to the pan too much)
  • Slice the spring onions and set aside
2

Meanwhile, cook the noodles 

  • Add the noodles to the pan of boiling water and cook according to the packet instructions
  • Drain and rinse with cold water 
  • Make the sauce by mixing together all the sauce ingredients in a bowl
3

Return to the mince 

  • Peel the garlic and grate it directly into the pan along with the ginger
  • Add the Chinese 5 spice and cook for 1 minute, adding a splash more sesame oil if it looks too dry
  • Pour in a third of the sauce and cook for 2 minutes until the mince is slightly browned
  • Remove half the mince mixture and set it aside
  • Reduce the heat to low while the noodles finish cooking
  • Transfer the cooked noodles to the pan and add most of the spring onion, keeping a handful back for garnish
  • Increase the heat, pour in the remaining sauce and stir well, adding a splash of water to loosen if necessary
4

Time to serve 

  • Divide the noodle mixture between 2 bowls
  • Top with the reserved crispy mince
  • Finish each portion with a drizzle of chilli oil, sesame seeds and the remaining spring onion

Tips & Variations

  • Get the mince really crispy: Don't rush the mushroom mince stage. Let it sit in the pan and develop some colour before stirring. That crunch is everything.
  • Adjust the heat: We love it properly spicy but if you're cooking for people who prefer it milder, just dial back the chilli and add a little more sesame or soy to keep the sauce balanced.
  • Noodle choice matters: We find medium egg-style noodles or wholewheat noodles work brilliantly here. Soba noodles are also great and add a lovely nutty flavour that ties in with the sesame.

Why This Works

The trick here is getting the mushroom mince properly crispy before you do anything else. That deep, savoury bite is what carries the whole dish. The sauce brings in sesame, heat, and a little acidity and when it all comes together with the noodles it just works in the best possible way. Trust us on this one.