Dan Dan Noodles with Seitan, Shiitake Mushrooms & Napa Cabbage


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.

Cook Time:
45 mins
Total Time:
45 mins
6 servings


  • 12 ounces buckwheat noodles

  • 8 ounces water-packed seitan

  • 4 scallions

  • 4 cups sliced napa cabbage

  • 3 ounces fresh shiitake mushrooms, stemmed and sliced (1 1/2 cups sliced)

  • 3 tablespoons peanut oil or canola oil, divided

  • 1 ½ tablespoons finely chopped garlic

  • 1 ½ tablespoons finely chopped fresh ginger

  • ½ teaspoon crushed red pepper

  • ¼ teaspoon toasted ground Sichuan peppercorns (see Tips) or 1/8 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)

  • 1 ¼ teaspoons sugar

  • 2 teaspoons hot chile oil

  • cup dry-roasted unsalted cashews, coarsely chopped


  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 1/2-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 1/4 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 Facts (per serving)

460 Calories
19g Fat
56g Carbs
21g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 460
% Daily Value *
Total Carbohydrate 56g 20%
Dietary Fiber 6g 21%
Total Sugars 5g
Added Sugars 1g 2%
Protein 21g 41%
Total Fat 19g 25%
Saturated Fat 3g 14%
Vitamin A 649IU 13%
Vitamin C 11mg 12%
Folate 51mcg 13%
Sodium 652mg 28%
Calcium 69mg 5%
Iron 4mg 19%
Magnesium 45mg 11%
Potassium 508mg 11%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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