Vegan Mie Zhajiang
Dive into the world of bold flavors and plant-based goodness with our Vegan Mie Zhajiang, a delightful twist on the traditional Chinese comfort dish. Featuring tender wheat noodles bathed in a rich, savory sauce made from fermented soybean paste (Doubanjiang), soy sauce, and vegetable broth, this recipe delivers an umami-packed experience without any animal products. The star ingredients—golden-browned tofu and earthy shiitake mushrooms—create a hearty texture, while fresh ginger, garlic, and green onions provide aromatic depth. Finished with a vibrant crunch from julienned carrots and a silky cornstarch-thickened sauce, this dish is ready in under 40 minutes and perfect for weeknight dinners or casual entertaining. Discover a satisfying, vegan take on an iconic favorite that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 400 grams Wheat noodles
- 300 grams Firm tofu
- 150 grams Shiitake mushrooms
- 50 grams Fermented soybean paste (Doubanjiang)
- 30 ml Soy sauce
- 250 ml Vegetable broth
- 1 tablespoon, minced Ginger
- 3 cloves, minced Garlic
- 4 stalks, chopped Green onions
- 1 medium, julienned Carrot
- 1 tablespoon Sesame oil
- 2 teaspoons Cornstarch
- 2 tablespoons Water
Instructions
Bring a large pot of water to boil. Cook the wheat noodles according to the package instructions until al dente, then drain and set aside.
Dice the firm tofu into small cubes. Slice the shiitake mushrooms thinly.
Heat the sesame oil in a large pan over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 2 minutes.
Add the diced tofu to the pan, cooking until lightly browned on all sides, approximately 5 minutes.
Stir in the sliced shiitake mushrooms and sauté for another 3 minutes until they begin to soften.
Mix in the fermented soybean paste (Doubanjiang) and soy sauce, stirring until well combined with the tofu and mushrooms.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 5 minutes allowing the flavors to meld.
In a small bowl, combine the cornstarch and water to make a slurry. Gradually add this to the pan, stirring continuously until the sauce thickens.
Add the chopped green onions and julienned carrot, cooking for another 2 minutes to incorporate into the sauce.
Divide the cooked noodles among serving bowls and top generously with the Zhajiang sauce.
Garnish with additional green onions if desired, and serve immediately.
Nutrition Facts
Calories |
1155 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4543 mg | 198% | |
| Total Carbohydrate | 151.6 g | 55% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 19.6 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 652 mg | 50% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2105 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
