Dan Dan Noodles with Seitan, Shiitake Mushrooms & Napa Cabbage

Dan Dan Noodles with Seitan, Shiitake Mushrooms & Napa Cabbage

1 Review
From the EatingWell Kitchen

Sichuan peppercorns add a touch of floral heat to this mushroom-and-cabbage-loaded riff on dan dan noodles. Look for protein-rich vegetarian seitan—processed wheat gluten with a meaty texture— near refrigerated tofu in large supermarkets or natural-foods stores. The actual weight of the seitan in a package varies depending on whether water weight is included. Look for the undrained weight on the label.

Ingredients 6 servings

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  • 12 ounces buckwheat noodles
  • 8 ounces water-packed seitan
  • 4 scallions
  • 4 cups sliced napa cabbage
  • 3 ounces fresh shiitake mushrooms, stemmed and sliced (1½ cups sliced)
  • 3 tablespoons peanut oil or canola oil, divided
  • 1½ tablespoons finely chopped garlic
  • 1½ tablespoons finely chopped fresh ginger
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon toasted ground Sichuan peppercorns (see Tips) or ⅛ teaspoon ground pepper
  • ½ cup low-sodium vegetable broth or chicken broth
  • ¼ cup Chinese sesame paste (see Tips) or tahini
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons dark soy sauce (see Tips)
  • 1¼ teaspoons sugar
  • 2 teaspoons hot chile oil
  • ⅓ cup dry-roasted unsalted cashews, coarsely chopped


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  1. Bring a large pot of water to a boil. Cook noodles according to package instructions. Drain and rinse well.
  2. Meanwhile, rinse seitan, drain well and pat dry. Slice into ½-inch strips. Finely chop scallion whites; coarsely chop the greens and set aside. Combine the whites, cabbage and mushrooms in a large bowl and place near the stove.
  3. Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 tablespoon peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add seitan; cook, stirring, until somewhat crispy, about 5 minutes. Transfer to a plate. Reduce heat to medium and swirl in the remaining 2 tablespoons oil. Add garlic, ginger and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Add the cabbage mixture and cook, stirring, until the cabbage is wilted, about 2 minutes. Stir in the reserved seitan and sprinkle with pepper. Remove from heat.
  4. Combine broth, sesame paste (or tahini), soy sauce, dark soy sauce, sugar and chile oil in a small saucepan. Cook over medium-high heat, stirring to thoroughly mix, until steaming hot but not boiling. Remove from heat.
  5. Add the noodles to the cabbage mixture and gently toss to combine. Transfer to a large shallow serving bowl. Pour the sauce over the noodles. Top with cashews and the reserved scallion greens. Toss together at the table before serving.
  • Most Asian markets carry the wonderfully pungent Sichuan peppercorns; they don't look like regular black or white peppercorns—they have a beautiful reddish-brown color and are cracked open as though they have exploded. To make ground Sichuan pepper, heat 1 tsp. peppercorns in a small dry skillet over medium-high heat, stirring, until darkened, fragrant and the first wisp of smoke appears. Quickly remove from heat. Grind into a powder in a mortar and pestle or place on a cutting board and gently crush with a rolling pin (1 tsp. whole peppercorns = about ¼ tsp. ground).
  • Look for Chinese sesame paste—similar to tahini with a more prominent roasted-sesame flavor—in Asian markets.
  • Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Look for it in Asian markets or make a substitute by combining a bit of regular soy sauce with a tiny bit of molasses.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 460 calories; 19 g fat(3 g sat); 6 g fiber; 56 g carbohydrates; 21 g protein; 51 mcg folate; 0 mg cholesterol; 5 g sugars; 1 g added sugars; 649 IU vitamin A; 11 mg vitamin C; 69 mg calcium; 3 mg iron; 652 mg sodium; 508 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, ½ vegetable, 1½ lean meat, 3½ fat

Reviews 1

February 16, 2019
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By: Alicia Houston Grine
I looked everywhere for buckwheat noodles, then figured out that Soba Noodles are buckwheat noodles; Soba Noodles are in the oriental section of most grocery stores. I also couldn't find the dark soy sauce, but looked up a substitute online and discovered that regular soy sauce can be substituted for dark, so I used low sodium instead. Finally, I didn't add the chili oil, I thought it might make it too spicy for my family. I loved the texture of the Soba Noodles. It had great flavor with just the right amount of kick to it. I will definitely make this again.
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