These spicy vegan dan dan noodles are incredibly tasty and way better than take out!
To make the sauce, in a medium bowl combine soy sauce, prepared chili oil, black vinegar, ketchup, shaoxing cooking wine, sugar, and cornstarch and mix well.
Boil noodles according to package directions and drain, but do not rinse.
In a large non-stick pan over medium heat, add 2 tablespoons of vegetable oil and cook shallot for 3 to 4 minutes until soft. Add ground szechuan peppercorn, garlic, and veggie ground round. Break up the veggie ground round into small pieces and cook for 8 to 10 minutes, until browned on all sides.
Add all of the sauce mixture to the pan and combine thoroughly with the ground round. Let the sauce come to a simmer for about 2 minutes, then add bok choy and toss to combine. Turn the heat down slightly, cover with a lid, and cook for another 4 to 5 minutes until the bok choy is wilted but still bright green in color.
To assemble, add cooked and drained noodles to a large bowl or portion out into individual servings, add a generous portion of the veggie ground round, bok choy, and sauce. Toss to combine and garnish with green onion and roasted soy beans or crushed peanuts.