Vegan Zha Jiang Mian
This vegan zha jiang mian is savory, rich, and full of umami flavor. A saucy noodle bowl that is so comforting and delicious!
Print Recipe
Ingredients
- 3 tbsp avocado oil (or any neutral oil)
- 4 cloves garlic, minced
- 1 inch piece of ginger, minced
- 2 stalks green onion, sliced thinly separating white and green parts
- 8 shiitake mushrooms, diced small
- 1 box extra firm tofu, drained, pressed, and diced into small cubes
- 3 tbsp tian mian jiang (also known as sweet flour sauce or sweet bean sauce)
- 3 tbsp dou ban jiang (also known as fermented bean paste, can use a spicy one too)
- 1 tbsp soy sauce
- 1 tbsp organic cane sugar
- 1 cup vegetable broth
- fresh cracked black pepper
- 1 tsp sesame oil
- 1/2 English cucumber, julienned
- 1-2 carrots, julienned
- 14 oz thin Chinese wheat noodles
Instructions
- Cook the thin Chinese wheat noodles according to package’s instructions. Drain, rinse, and set aside.
- In a small bowl, make the sauce by combining the tian mian jiang, dou ban jiang, soy sauce, and sugar. Stir until well combined. Set aside.
- Heat oil in a wok or large saute pan on medium high heat. Saute the garlic, ginger, and white parts of the green onions for 2 minutes. Then add the mushrooms and saute for 5 minutes.
- Add the tofu, vegetable broth, and sauce mixture. Stir, then add a few twists of fresh cracked black pepper and cook for 2 minutes. Add the sesame oil and the green parts of the green onions. Stir and simmer on medium heat for 10 minutes or until sauce thickens and the liquid is mostly evaporated.
- Divide noodles into bowls. Serve zha jiang mixture on top of noodles with some julienned cucumbers and carrots. Enjoy!
Servings: 6