• Step 1

  Make Asian Cucumbers:

• Step 2

  Bring rice vinegar to a boil on MED-HIGH. Add to bowl with cucumbers and shallots. Let stand 1 hour at room temp. Serve chilled.

• Step 3

  Make Dan Dan Noodles:

• Step 4

  Heat stir-fry pan on MED-HIGH. Add garlic, 1 Tbsp peanut oil, and 1 Tbsp ginger. Cook, stirring, 1 min, until soft but not browned. Add Szechuan sauce, coconut aminos, 1/2 tsp salt, tahini, peanut butter, and water. Bring to simmer, stirring, about 5 min. Remove from pan; set aside. Wipe pan.

• Step 5

  Heat stir-fry pan on HIGH 1 min. Add crushed peppercorns and remaining salt; swirl 15 sec. Add remaining peanut oil and ginger; swirl 15 sec. Add crumbles; cook, stirring, 5-6 min until crispy. Remove from pan; set aside.

• Step 6

  Reduce heat to MED-HIGH; add reserved sauce. Simmer 30 sec. Add cooked lo mein; stir 1 min to combine. Transfer to large serving platter; top with crumbles. Garnish with green onions. Serve with Asian cucumbers.

• Step 7

  Optional: Drizzle with chili oil.

For a gluten-free recipe, substitute in your favorite gluten-free noodles and our Plant-Based Ground in place of crumbles (cooked per package directions).

Note: When servings & ingredients are modified, nutrition & directions may vary.