Sichuan Mushroom Dan Dan Noodles with Chili Oil

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tangy, spicy noodles tossed with a savory mushroom sauce and a kick of Sichuan peppercorns. This Chinese-inspired vegetarian recipe (vegan-friendly), ready in about 45 minutes, pairs dried shiitake mushrooms, dried wood ear mushrooms, dried chili peppers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 2 Chinese cuisine 480 cal/serving

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Ingredients

1 oz dried shiitake mushrooms
1/2 oz dried wood ear mushrooms
2 dried chili peppers
1/4 tsp Sichuan peppercorns
1 tsp sesame oil
1 tbsp soy sauce
3/4 cup chicken broth
8 oz noodles
1 tbsp, finely chopped green onions
2 tsp Sichuan chili oil

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Instructions

Step 1: Soak 1 oz dried shiitake and 1/2 oz dried wood ear mushrooms in 1 cup warm water for 20 minutes. Drain, finely chop, and set aside.
Step 2: Toast 2 dried chili peppers and 1/4 tsp Sichuan peppercorns in a dry skillet over medium heat for 1 minute until fragrant, then grind to a fine powder.
Step 3: In a pot, combine the ground chili-pepper mixture, 1 tbsp soy sauce, 3/4 cup chicken broth, and the chopped mushrooms. Simmer for 10 minutes until flavors meld.
Step 4: Cook 8 oz noodles according to package directions. Drain, reserving 1/4 cup pasta water. Toss noodles with 1 tsp sesame oil, 2 tsp Sichuan chili oil, and the mushroom sauce, adding reserved water as needed to achieve a glossy coating. Top with 1 tbsp chopped green onions.