Philadelphia may be the land of the cheesesteak, but its vegetarian and vegan cuisine game is squarely on point. Philly chefs Rich Landau and Kate Jacoby have a new cookbook out that places the spotlight on produce-based snacks, main dishes, desserts and more. Inspired by the wide world of street food, it’s got at least a dish or two that are sure to make it into your meatless repertoire.
One of the original street foods of the world, this amazing Szechuan dish was once served by vendors walking around with a stick across their shoulders. On one end hung a pot with some hot broth and on the other end was a pot with the noodles. It eventually evolved into one of the spicier Szechuan offerings, dan dan noodles with shiitake mushrooms, and then on its arrival to the States the spices were tamed to please more palates. We’ve kept our V Street version of this dish pretty spicy. If you can’t hang, then by all means cut back on the sauce. We use fresh ramen noodles here, but any noodle you choose (even spaghetti!) will work just fine if cooked properly.
- 1 tablespoon Black vinegar
- 1/4 cup sesame oil
- 1/2 teaspoon white pepper
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 teaspoon five-spice powder
- 1 teaspoon sea salt
- 1/2 pound shiitake mushroom caps, sliced into 1/4-inch thin strips
- 24 ounces fresh ramen noodles (substitute 16 ounces dry noodles of choice)
- 1/2 cup chopped scallions (green parts only)
Dan Dan Sauce
- 1/4 cup Sriracha
- 1/4 cup tahini
- 1/4 cup tamari
- 1 tablespoon sesame oil
- 1/4 teaspoon chile oil
- 1/2 teaspoon Szechuan peppercorns
- 1 small pickled chile with oil, optional
- 1/4 teaspoon sugar
- 3/4 cup vegetable stock
For the dan dan sauce
Combine all of the ingredients in a blender and blend until smooth. Store in an airtight container in the refrigerator for up to 1 week. Always stir before using.
For the noodles
Preheat the oven to 450°F. Combine the black vinegar, sesame oil, white pepper, garlic, ginger, five-spice powder, and salt together in a medium bowl. Whisk until thoroughly combined.
Toss the mushrooms in the vinaigrette and place in a single layer on a sheet pan. Roast for 10 minutes or until crispy on the edges.
Warm the dan dan sauce in a small saucepan over low heat.
Bring a large pot of salted water to a boil. Cook the noodles according to package instructions. When tender, drain them immediately and add to the dan dan sauce, tossing gently to coat evenly.
Transfer the noodles to serving bowls and top with the shiitake caps and scallions.