「素食」这碗担担面，我可以连吃三碗 ！|【Vegan】Dan Dan Noodles: A Flavorful Vegan Twist on a Classic Sichuan Street Food

Dan Dan Noodles are a famous snack from Sichuan, originally sold by street vendors carrying their ingredients in baskets, which is how they got their name. Typically served as a small portion with a rich, spicy sauce, Dan Dan Noodles are known for their bold flavors. Today, I’m recreating the dish using a vegan version of the traditional minced meat topping. To my surprise, the flavor is just as good! Plus, using soy milk as the soup base adds an extra layer of richness. After finishing, one serving just isn’t enough!
担担面是四川的一种名小吃，最初是挑担子卖的，所以叫担担面，担担面因为是小吃，所以一般都只吃一两，并且汤汁相对于麻辣小面会比较少一些，味道浓郁，麻辣鲜香，怪不得这么多人喜欢，今天我将肉脆臊用素食的做法复刻了，不得不说味道完全不输，加上豆浆作为汤底更增加了鲜美浓郁的口感，吃完感觉一两不够啊！

Ingredients/食材:
老豆腐150g firm tofu
香菇 2朵 two shiitake mushrooms
熟鹰嘴豆 半杯 1/2 cup cooked chickpeas
宜宾芽菜 40g Yibin preserved mustard greens
生姜 5g ginger

调味料/Seasonings：
甜面酱 1大勺 1 tbsp sweet bean paste
红糖 1/2小勺 1/2 tsp brown sugar
生抽 1小勺 1 tsp soy sauce
五香粉1/4小勺 1/4 tsp five-spice powder
清水 80ml water

汤底/Soup base：
芝麻酱 1小勺 1 tsp sesame paste
香油 1小勺 1 tsp sesame oil
花椒面 1/2小勺 1/2 tsp ground Sichuan pepper
昆布粉 1/4小勺 1/4 tsp kombu powder
酱油1小勺 1 tsp soy sauce
香醋 一丢丢 A dash of vinegar
辣椒油 1大勺 1 tbsp chili oil
无糖豆浆 150ml 150ml unsweetened soy milk
花生碎 1大勺 1 tbsp crushed peanuts
香菜 2大勺 2 tbsp chopped cilantro

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