Vegan Zha Jiang Mian 素炸酱面 (Sù zhá jiàng miàn), anyone😋?
Zha Jiang Mian means Fried Sauce Noodles where the sauce is ‘fried’ before tossing in the noodles. It is normally made with 2 different types of fermented bean sauce, salty and sweet. This combination creates the most umami-packed savoriness that tasted so divine🤩 and it’s beyond versatile. So, mix it with rice, use in stir-fries, or elevate your toasts with this delicious sauce. (My sauce recipe makes 15 servings😁)
Full recipe and YouTube🎥 is now up on my blog: https://woonheng.com/vegan-zha-jiang-mian/
Have a wonderful Friday and stay safe, friends. Best, WoonHeng💜
– 2 tablespoons salty bean paste
– 2 tablespoons of spicy black bean paste optional, if you skip this, adjust the sweet sauce accordingly
– 4 tablespoons of sweet bean paste
– ½ cup ShaoXing wine or water
– 1 tablespoon sugar
– 1 cup chopped mushrooms used mini King oyster mushrooms
– 10 oz firm tofu mashed
– ½ cup oil
– 1 onion cut into 8 wedges
– 1 leek white and green part separated, chopped
– Noodles of choice
– Shredded cucumber and carrot
Place all the pastes in a large mixing bowl and mix with ShaoXing wine until well-combined.
In a large non-stick pan with about ½ cup of oil (more if needed), add in the chopped onion and green parts of the leek. Cook them over low-medium heat until they turn brown. Remove the onion, leek, and reserve the oil for cooking.
Using the same pan, cook mashed tofu until golden brown. Then, add in the mushrooms and cook until aromatic.
Stir in the sauce and turn heat to low. Cook while stirring constantly to prevent it from burning until the oil starts to separate from the mixture. Season with sugar and stir in the chopped leek (white part).
To put everything together, cook noodles as directed and place them in a serving bowl. Ladle a tablespoon of sauce over (more depending on the servings) and serve with shredded cucumber and carrot. Refrigerate the remaining sauces (good for up to a week)
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