Executive Chef Sheridan Su is perhaps one of the most well-known off-Strip chefs in Las Vegas. He’s the talent behind the newly opened Every Grain, as well as Flock + Fowl and Fat Choy. While his restaurants are temporarily closed due to the pandemic, you can recreate some of his amazing cooking in the comfort of your own home.
This recipe for vegan dan dan noodles is created by Su using pantry staples.
We are so excited about since we didn’t get to have any of his amazing vegan food from Every Grain before the Las Vegas shut down happened.
If you’ve never been to one of Su’s restaurants, when the city re-opens, add the vegan-friendly Every Grain to your list and see why he was nominated in 2018 and 2019 for “Best Chef” West” by the James Beard Foundation.
Are you looking for more vegan recipes? We’ve got a whole section of vegan recipes using pantry staples from well-known chefs to up your quarantine cooking. If you want to skip the cooking, we also have a guide to restaurants in Las Vegas that are open.
We also have a list of vegan restaurants, groceries and meal prep businesses in Las Vegas still open.
Easy Vegan Dan Dan Noodles by Chef Sheridan Su
This easy vegan Dan Dan Noodle recipe using pantry staples to create this delicious spicy Sicuhan noodle dish.
Ingredients
Chili Oil
- 1/3 cup sesame oil
- 6 cloves of garlic, smashed
- 2 tbsp crushed red pepper
Dan Dan Sauce
- 1/2 cup soy sauce
- 1/4 cup hoisin sauce
- 1 tbsp agave or maple syrup
- 2 tbsp rice vinegar
- 3 tbsp creamy peanut butter
- 1/3 cup hot water
Topping
- 3 cup mushrooms, chopped (I like mixing king oyster, crimini and shitake)
- 2 cup spinach or baby kale
- 1/4 cup pickled jalapeño, chopped
- 2 green onions, chopped
Noodles
- 8 oz. pasta (I like bucatini, but spaghetti or tagliatelle can be used)
Instructions
Chili Oil
In a sauté pan, combine all ingredients for chili oil. Cook over simmering heat until garlic is fragrant but not burnt (3 – 4 minutes). Transfer to another bowl.
Sauce
Combine and whisk all sauce ingredients into bowl. Set aside.
Topping
In pan used to make chili oil, sautée mushrooms until golden brown. Add pickled jalapeños. Cook for another minute. Add 1/2 cup dan dan sauce and cook until mushrooms are nicely glazed. Fold in spinach. Sprinkle in green onion.
Noodles
Cook pasta. Drain.
Ladle dan dan sauce into bowls. Add noodles and toss to combine. Drizzle chili oil and top with mushroom mix.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 323Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 1518mgCarbohydrates: 35gFiber: 7gSugar: 11gProtein: 10g
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Diana Edelman is the founder of Vegans, Baby and has emerged as the face of plant-based dining in Las Vegas and the leading plant-based restaurant consultant in the city. She spent a decade in the travel blogging world before switching gears to work in elephant rescue in Thailand. Diana travels the world to meet chefs and try vegan food, as well as speak at events focusing on travel, tourism, veganism and entrepreneurship. She’s a partner with the prestigious James Beard Foundation and curates their Vegas Vegan Dinners at the James Beard House. Diana is also a partner with Life is Beautiful, curating the all-vegan Farm Stand.
