Dan Dan Mein is traditionally a spicy Sichuan noodle dish made with ground pork, but Chef Ryan has given it a whole food, plant-based makeover that delivers all the bold, savory flavor—no meat, no oil, no problem.

This recipe was featured in an episode of our Plant Powered cooking series, where Chef Ryan Jennings walks you through the process, step-by-step.

Why You’ll Love This Dish

• Rich in umami from mushrooms and fermented black bean paste

• Made without oil—100% whole food, plant-based (WFPB)

• Easy to customize with your favorite mushrooms

• Even better the next day!

Mushrooms are the star of the show here, thanks to their meaty texture and natural glutamates that bring deep, savory flavor. You can use any variety, but we recommend trying it with fresh oyster or lion’s mane mushrooms from The FunGuys—now available through Sweet Pea’s A La Carte menu.

Ingredients

For the Mushroom Ragu:

• 2–3 cups fresh mushrooms (any variety--we used button but Oyster or Shitake would work too!)

• 1 small onion, diced

• 2 garlic cloves, minced

• 1-inch piece fresh ginger, grated

• 2 scallions, chopped (white and green parts separated)

• Splash of tamari or low-sodium soy sauce

• 1/2 tsp toasted five-spice powder

For the Sauce:

• 1 tbsp natural peanut butter

• 1 tbsp fermented black bean paste (or miso if needed)

• 1 tbsp tamari

• 1/4 cup apple purée (unsweetened)

• 1 tbsp rice vinegar or apple cider vinegar

• 1/4 cup mushroom broth or water (to thin if needed)

To Serve:

• Whole wheat or brown rice noodles

• Extra scallions, toasted sesame seeds, crushed peanuts, black pepper (optional)

Instructions

1. Prep your mushrooms: Roughly chop or pulse in a food processor until they resemble a ground meat texture.

2. Sauté aromatics: In a pan, dry-sauté onion, garlic, ginger, and the white part of the scallions until softened. Add mushrooms and cook down until browned and fragrant.

3. Add flavor: Stir in tamari, five-spice, and black bean paste. Cook for 1–2 minutes more.

4. Make the sauce: In a small bowl, whisk together peanut butter, apple purée, vinegar, and tamari. Add mushroom broth as needed to reach a pourable consistency.

5. Combine: Add sauce to the mushroom ragu and stir to combine.

6. Assemble: Cook noodles according to package directions. Toss with mushroom sauce and top with scallion greens, sesame seeds, or crushed peanuts.

Tips & Variations

• Wipe mushrooms clean rather than rinsing for a better sauté

• Adjust spice with chili flakes or chili crisp (if not avoiding oil)

• Make a double batch—leftovers taste even better

Looking for locally grown mushrooms to try this recipe with? Order The Fun Guys’ mushrooms through Sweet Pea and bring home the same ingredients our chefs use.