Dou Dou (豆豆)
A bowl of Sichuan pea noodles that rivals any takeout — velvety braised peas, savory tofu-mushroom mince, and a spicy-sesame broth that hits every note. 100% vegan, 100% satisfaction.
这碗豌杂面比外卖还好吃！软糯豌豆、香浓素炸酱、麻辣鲜香的碗底调料，纯素版也让人欲罢不能。
📹 Watch the Recipe
Recipe by Chu’s Vegan
🥘 Why This Recipe Works
豌杂面 (wān zá miàn) is a classic Chongqing street food — noodles tossed in a rich, spicy sauce and topped with two signature components: braised peas (豌豆) and savory minced sauce (杂酱). This vegan version from Chu substitutes the traditional pork mince with a brilliantly flavorful combination of frozen tofu and shiitake mushrooms, proving that plant-based Sichuan cooking can be every bit as bold and satisfying.
Three components come together in one bowl: creamy slow-braised peas that melt into the noodles, a deeply savory “meat” sauce packed with Pixian chili bean paste and sweet bean sauce, and a punchy bowl-seasoning base of chili oil, Sichuan pepper, sesame paste, and ginger water. Each element does its job — and together, they create a symphony of textures and flavors that’s pure comfort.
3 components, 20 minutes of active work, one unforgettable bowl of noodles.
🛒 Ingredients
For the Savory Vegan Minced Sauce (炸酱)
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Frozen tofu (冻豆腐) | 180g | thawed, crumbled |
| Dried shiitake mushrooms (香菇) | 5 | soaked, finely chopped |
| Ginger (姜) | 5g | minced |
| Pixian chili bean paste (郫县豆瓣) | 1 tbsp | chopped fine |
| Sweet bean sauce (甜面酱) | 2 tbsp | |
| Light soy sauce (生抽) | 1 tbsp | |
| Dark soy sauce (老抽) | 1 tsp | for color |
| Sugar (糖) | ½ tsp | |
| Thirteen spice powder (十三香) | ½ tsp | |
| Cornstarch slurry (水淀粉) | as needed | to thicken |
For the Braised Peas (豌豆)
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Fresh mature peas or dried peas (新鲜老豌豆或干豌豆) | 1 cup | |
| Bay leaf (月桂叶) | 1 | |
| Salt (海盐) | to taste | |
| Hot water or stock (开水或高汤) | as needed | for braising |
For the Bowl Seasoning Base (碗底)
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Chili oil (油泼辣子) | to taste | homemade or store-bought |
| Preserved mustard greens (碎米芽菜) | 1 tbsp | or pickled vegetables |
| Freshly ground green Sichuan pepper (现磨青花椒) | ¼ tsp | |
| Light soy sauce (生抽) | 1 tsp | |
| Ginger water (姜水) | 2 tbsp | grated ginger steeped in hot water |
| Sesame paste (芝麻酱) | 1 tsp | |
| Sesame oil (香油) | 1 tsp | |
| Vinegar (醋) | tiny splash | just enough to brighten |
For Serving
| Ingredient (食材) | Amount (用量) | Notes (备注) |
|---|---|---|
| Fresh or dried wheat noodles (面条) | 200g | medium thickness |
| Chopped scallions (葱花) | for garnish |
👨🍳 Instructions
Component 1: Braised Peas (豌豆)
- If using dried peas, soak overnight. If using fresh mature peas, rinse well
- Place peas in a small pot with hot water or stock to cover by 2 inches
- Add bay leaf and salt
- Simmer on low heat for 30-40 minutes until the peas are soft and creamy, adding water as needed
- The peas should be tender enough to smash easily between your fingers
- Set aside with their cooking liquid
Component 2: Savory Vegan Minced Sauce (炸酱)
- Thaw frozen tofu and squeeze out excess water. Crumble into fine pieces
- Finely chop rehydrated shiitake mushrooms
- Heat oil in a pan over medium heat
- Add minced ginger and cook until fragrant (30 seconds)
- Add crumbled tofu and chopped mushrooms. Stir-fry until golden and slightly dry (3-4 minutes)
- Push ingredients aside, add Pixian chili bean paste to the center and stir-fry until the oil turns red (1 minute)
- Add sweet bean sauce, light soy sauce, dark soy sauce, sugar, and thirteen spice powder
- Stir everything together and add a splash of water
- Simmer for 3-4 minutes until the sauce thickens
- Add a little cornstarch slurry if you prefer a thicker consistency
- Set aside and keep warm
Component 3: Prepare the Bowl Base
- In each serving bowl, combine: chili oil, preserved mustard greens, ground Sichuan pepper, light soy sauce, ginger water, sesame paste, sesame oil, and a tiny splash of vinegar
- Stir the base ingredients together
Step 4: Assemble the Bowl
- Cook noodles according to package directions until al dente
- Reserve about ½ cup of noodle water, then drain the noodles
- Place the hot noodles directly into the bowl with the seasoning base
- Add a ladleful of braised peas on top
- Spoon the savory minced sauce over the peas
- Garnish generously with chopped scallions
- Toss everything together just before eating so every strand of noodle is coated in the sauce
💡 Tips & Substitutions
| Problem | Solution |
|---|---|
| Can’t find frozen tofu? | Freeze a block of firm tofu overnight, then thaw — the freezing process creates the crumbly, meat-like texture. Or substitute with extra-firm tofu crumbled finely |
| No Pixian chili bean paste? | Use any broad bean chili paste (豆瓣酱) or gochujang in a pinch, though the flavor will differ |
| No green Sichuan pepper? | Use regular Sichuan pepper (花椒粉) — it will still give that signature numbing sensation |
| Want more protein? | Add a handful of edamame or soy curls to the minced sauce |
| Can’t find preserved mustard greens? | Substitute with finely chopped pickled cucumber or omit — the dish will still be delicious |
📊 Nutrition
Per serving (approx.): ~380 cal | 18g protein | 45g carbs | 14g fat | Rich in plant protein from tofu and peas, fiber from mushrooms, and healthy fats from sesame
🌱 Why This Dish
豌杂面 (wān zá miàn) is the pride of Chongqing cuisine — a city famous for its bold,麻辣 (numbing-and-spicy) flavors. The “wan” refers to the yellow peas (豌豆) that are slowly braised until they collapse into a creamy, almost sauce-like consistency. The “za” refers to the杂酱 (zár jiàng) or “mixed sauce” — traditionally made with minced pork, but Chu’s vegan version substitutes frozen tofu and shiitake mushrooms with spectacularly savory results.
What makes this dish special is the layering of textures: the creamy peas cling to every strand of noodle, the savory mince provides rich umami bursts, and the spicy-sesame bowl base ties everything together with heat, depth, and a whisper of Sichuan pepper tingle. Each mouthful is different — sometimes you get a scoop of pea creaminess, sometimes a hit of chili heat, sometimes the satisfying chew of noodles coated in sauce.
In Chongqing, this is street food at its finest — a quick, hearty bowl that fuels long days and late nights. This vegan version from Chu’s Vegan stays true to the original’s soul while making it entirely plant-based. Chu’s philosophy is simple: vegan food can be delicious, and no one should have to compromise on flavor to eat compassionately.
