Meet eggplant noodles! These vegan dan dan eggplant noodles are a fun and spicy way to enjoy eggplant!
I’m sharing this recipe despite the fact that my hubs totally hated it. He’s not an eggplant fan. I am. Since I do most of the cooking, I make it anyway 😉
I saw this idea for eggplant noodles on The Kitchn and kinda fell in love with it before I even tried it. Asian eggplant dishes are one of my favorites – spongy eggplants soak up all that yummy saucy flavor!
Instead of using a spiralizer to make these noodles, use a mandoline with the julienne attachment or a julienne slicer if you’ve got one. In the spiralizer, the eggplant would just fall into mush since they are so soft. If you don’t have either, just slice it into planks and then into thin noodles using a sharp knife.
For sauce, I went with this play on dan dan noodles. It’s a traditional Sichuan Chinese dish made with noodles tossed with spicy chili oil and peanut sauce and ground pork. I swapped tahini for the peanut butter and used crumbled tempeh in lieu of pork to keep it meatless. Feel free to use either in this recipe.
I served these noodles over brown rice, because carbs. While using vegetables as noodles is a fun way to enjoy vegetables in a new way, you still need carbs. Read my thoughts on carb alternatives here (plus get a bomb recipe for summer spaghetti with crispy garlic and prosciutto!)…