Vegan Beijing Noodles with Soybean Sauce — Beijing Vegan Zha Jiang Noodles
Thick wheat noodles topped with a rich fermented soybean and mushroom sauce, crisp cucumber, and bean sprouts, a plant-based version of Beijing's most beloved noodle dish.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak dried shiitake mushrooms in hot water 20 minutes, drain, remove stems, finely dice. Crumble 160g firm tofu. Mince 4 garlic cloves and grate 2 tsp fresh ginger. Julienne 1 cucumber and slice 2 scallion stalks. Blanch 100g bean sprouts 30 seconds, drain.
Saute
Heat 2 tbsp oil in a wok over medium heat. Add garlic and ginger, stir-fry 30 seconds until fragrant. Add crumbled tofu and diced mushrooms, cook 4–5 minutes over medium-high heat until lightly golden.
Build
Add 1/4 cup yellow soybean paste and 2 tbsp sweet bean sauce, stir-fry 2 minutes over medium heat until paste darkens and coats the tofu and mushrooms evenly.
Simmer
Pour in 2 tbsp Shaoxing wine, 2 tsp light soy sauce, 1 tsp sugar, and 120ml water. Reduce to low heat and simmer 10–12 minutes, stirring occasionally, until sauce thickens and deepens in colour.
Boil
While sauce simmers, cook 240g thick wheat noodles in boiling salted water per packet instructions until just tender. Drain and divide between two serving bowls.
Plate
Spoon the fermented soybean sauce generously over the noodles in each bowl. Arrange julienned cucumber, blanched bean sprouts, and sliced scallion in clusters around each bowl. Serve immediately for diners to stir together at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.