Dan Dan Noodles (Raw, Vegan, Oil-Free, Soy-Free)

Raw Dan Dan noodles with a bold tahini and Medjool date sauce, pul biber heat, and kelp noodles. Ready in 15 minutes and genuinely worth making every week.

Raw Food Feast Recipes by Mirjam Henzen

Dan Dan Noodles (Raw, Vegan, Oil-Free, Soy-Free)

The Dan Dan sauce is everything here — creamy tahini, Medjool dates for a natural sweetness, raw garlic, lime, and the perfect heat of pul biber. Pour it over kelp noodles and spiralized cucumber, add fresh broccolini and a scatter of sesame and nigella seeds, and you have a bowl that genuinely satisfies. Fifteen minutes, start to finish.

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Prep Time 15

Total Time 15

Servings: 1 serving

Course: Main Course

Cuisine: Asian, Raw Food Cuisine

Calories: 445

Ingredients Equipment Method Nutrition Notes

Ingredients

1 pack kelp noodles
½ cucumber spiralized

Dan Dan Sauce

6 tbsp water (90 ml)
2 medjool dates
2 garlic cloves minced
2 tbsp tahini
1 tbsp pul biber or chili flakes
2 tsp lime juice
½ tbsp sesame seeds
½ tbsp nigella seeds

Topping

3.5 oz bimi (100 g)
bean sprouts to taste
spring onion thinly sliced, to taste
sesame seeds to taste
nigella seeds to taste

Equipment

spiralizer
high-speed blender
kitchen knife
chopping board

Method

Blend the Dan Dan sauce ingredients in a high speed blender, except the sesame and nigella seeds, until smooth. By adding water first, you prevent the tahini from sticking to the bottom of the blender container.
In the meantime rinse the kelp noodles thoroughly.
Add the sesame and nigella seeds to the Dan Dan sauce, and stir until combined.
Spiralize the cucumber.
Put the coodles and kelp noodles in a bowl, add the Dan Dan sauce, and mix together.
Add the bimi to the bowl.
Top the Dan Dan noodles with bean sprouts, spring onion, sesame seeds, and nigella seeds to taste.

Nutrition

Calories: 445kcalCarbohydrates: 76gProtein: 18gFat: 19gFiber: 17g

Notes

The Dan Dan sauce works beautifully as a dipping sauce for raw spring rolls or as a dressing for a simple shredded cabbage salad. Make a double batch and keep it in the fridge — it stays fresh for up to 3 days.

This bowl is best dressed and eaten immediately. Kelp noodles begin to release water once sauced, so if preparing ahead, keep the sauce, noodles, and toppings in separate containers and combine just before serving.

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