Spicy Vegetarian Dan Dan Noodles

Serves 2 large portions

Spiced Almond “Meat”, recipe follows

Spicy Chili Sauce, recipe follows

1 pound asian noodles

Spiced Almond “Meat”:

1 cup whole almonds, toasted

1 large clove of garlic

1 teaspoon ground cloves

1 teaspoon Chinese Five Spice

1/2 teaspoon dried ground ginger

1/4 tsp kosher salt

1 tablespoons low sodium soy sauce

1 teaspoon apple cider vinegar

1 pound asian noodles

Place almonds, garlic, ground cloves, Chinese Five Spice, dried ginger, and salt into the bed of a food processor and pulse until crumbly, about 30 times. Add soy sauce and apple cider vinegar and continue to pulse until thoroughly combined, about 30 times.

Spicy Chili Sauce:

1/4 cup canola oil 

1/2 cup diced onion

1 tablespoon chopped garlic 

1 tablespoons Gochugaru or other red chili flake*

3 tablespoons Szechuan chili paste or other chili paste*

1/4 cup low sodium soy sauce

1 teaspoon white wine vinegar

1 chopped tablespoon basil

1 chopped tablespoon chives

1 teaspoon sugar

Add the oil, onion, and garlic to a small saucepan and turn the heat to medium-high oil. Once the onion starts to sizzle lower the heat to medium and cook for 5 minutes, stirring occasionally. Add Gochugaru and Szechuan chili paste and sauté for 1 minute then turn off the heat and add the soy sauce, vinegar, basil, chives, and sugar and stir to combine.

To Serve:

Bring a large pot of water to boil and season liberally with kosher salt. Add the noodles and cook according to the package directions then drain and rinse with warm water to remove the starch. 

Place half of the spicy chili sauce at the bottom of a large bowl, top with half of the noodles then top the noodles with a handful of the almond “meat” and finish with additional basil. Repeat for the second serving and serve warm.