Vegetarian Mie Zhajiang
Transform your weeknight dinner routine with this flavorful Vegetarian Mie Zhajiang, a plant-based spin on a classic Chinese comfort dish. This recipe combines wide wheat noodles with a rich, umami-packed sauce made from diced tofu, shiitake mushrooms, and tianmianjiang (sweet bean sauce), delivering a hearty, satisfying meal without the meat. Infused with fresh Chinese chives, ginger, and garlic, and topped with crisp julienned cucumber and carrots, every bite is a delicious balance of textures and flavors. Quick to prepare in just under an hour, this dish is perfect for a wholesome dinner that’s sure to impress. Whether you're a vegetarian or simply seeking a lighter twist on traditional Zhajiangmian, this recipe is a must-try—a savory, comforting bowl of noodles with a modern, plant-based touch!
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Recipe Information
Ingredients
- 400 grams wide wheat noodles
- 250 grams firm tofu
- 200 grams shiitake mushrooms
- 100 grams Chinese chives
- 15 grams ginger
- 3 cloves garlic
- 3 tablespoons vegetable oil
- 100 grams tianmianjiang (sweet bean sauce)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 240 ml vegetable broth
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 medium cucumber
- 1 medium carrot
Instructions
Begin by boiling a large pot of water. Cook the wide wheat noodles according to package instructions. Once cooked, drain the noodles and set them aside.
While the noodles are cooking, prepare the sauce ingredients. Dice the tofu into small cubes and set aside.
Thinly slice the shiitake mushrooms. Mince the ginger and garlic. Chop the Chinese chives into 1-inch pieces.
In a large frying pan or wok, heat the vegetable oil over medium heat. Add the ginger and garlic, sauté until fragrant, about 1 minute.
Add the diced tofu to the pan, stirring frequently, and cook until it begins to brown lightly, about 5 minutes.
Add the sliced shiitake mushrooms and chopped chives to the pan, and cook for another 3-4 minutes until the mushrooms start to soften.
Stir in the tianmianjiang (sweet bean sauce), soy sauce, and sugar. Mix well until everything is coated with the sauce.
Pour in the vegetable broth and bring the mixture to a gentle simmer.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Gradually add this to the pan to thicken the sauce, stirring constantly.
Allow the sauce to simmer for another 3-4 minutes until it thickens to your desired consistency.
Peel and julienne the cucumber and carrot to use as fresh toppings.
To serve, place the cooked noodles in serving bowls. Ladle the hot vegetarian Zhajiang sauce over the noodles.
Garnish each bowl with julienned cucumber and carrot for freshness and crunch.
Mix everything together before eating to blend the flavors. Enjoy your Vegetarian Mie Zhajiang!
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 26.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3359 mg | 146% | |
| Total Carbohydrate | 246.5 g | 90% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 61.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 682 mg | 52% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2742 mg | 58% | |
*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.
