Vegan Zha Jiang Mian (Chinese noodles in soybean sauce)

a bowl of Chinese noodles with grated cucumber and soy bean sauce with chopsticks and spoon

 

 

a bowl of Chinese noodles with grated cucumber and soy bean sauce tossed together

 

 

chopsticks pulling a Zha Jiang Mian noodle

 

Chinese noodles in a soybean sauce

     Zha Jiang Mian translates to “fried noodle sauce” meaning that you must ‘fry’ or simmer the sauce and add it to the noodles later.  One could characterize this dish as the Chinese version of spaghetti with marinara sauce.  Although this dish is typically made with minced meat, I prefer the vegan version of it, with minced mushrooms that soak up the delicious flavors of ginger, garlic and spice.  No mincemeat can do quite as well.

      The choice of whole or minced soybean sauce is up to you.  If you prefer a smoother sauce, go with the minced paste but if you like a more textured sauce, then the whole bean paste is for you.  Serve it with some great fresh noodles (preferably made without eggs just as the Chinese traditionally make them) and a handful of grated cucumber in a deep bowl and you’ll be set.

 

 

a bowl of Chinese soybean noodles with grated cucumber

 

a jar of yellow soybean paste
Chinese yellow soybean paste. You can choose between minced paste for a smoother sauce or whole bean paste for a more textured sauce.
soybean mixture in bowl
In a medium bowl, mix together soybean paste, soy sauce, sugar and water. Set aside.
mushrooms finely chopped in food processor
Clean and washed the mushrooms.  Cut them up into chunks and lightly blitz them in a food processor until they are finely chopped or finely chop them up with a knife.
minced garlic and ginger cooking in wok
In a wok or large frying pan, heat oil on medium low high heat. Add minced ginger and garlic and stir-fry for a minute or so until fragrant.
chopped mushrooms frying in wok
Add chopped mushrooms, chopped scallions and Chinese 5-star spice powder. Stir-fry until soft.
mushrooms and soy bean mixture frying in wok
Increase heat to high, and add wine and the sauce mix.  Bring to a boil, then reduce heat to medium-low, partially cover and cook for 15-20 minutes.  The mixture should be reduced by half.
Thickened soy bean and mushroom sauce
When the sauce has finished cooking and is thick, turn off the heat and let cool
cooked Chinese noodles draining in metal colander
Cook some fresh noodles. I made these by hand just by mixing flour with water and kneading it together for 10-15 minutes or until elastic then letting it rest because stretching it out and cutting it. If you feel up for making homemade noodles yourself, this is a great recipe.
grated cucumber
Grate a large cucumber
a bowl of Chinese noodles
Add noodles to a deep bowl
Chinese noodles with fried soybean sauce
Add a spoonful of sauce over fresh noodles.
a bowl of Chinese noodles with grated cucumber and soy bean sauce
Add a handful of grated cucumber
a bowl of Chinese noodles tossed together with grated cucumber and soy bean sauce
Stir together and eat.

 

 

 

 

Print
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a bowl of Chinese noodles with grated cucumber and soy bean sauce

Vegan Zha Jiang Mian (Chinese noodles w/soybean sauce)


  • Author: Spicepaw
  • Total Time: 25 minutes
  • Yield: 4-6 servings 1x
  • Diet: Vegan

Description

A vegan/vegetarian version of a classic dish of Chinese noodles tossed with soybean sauce and grated cucumber. A delicious meatless alternative. #vegan #vegetarian #noodles #Chinesefoodrecipes #healthyrecipes


Ingredients

Units Scale

1 cup of Chinese soybean paste (minced or whole bean is fine)

2 tablespoons soy sauce

2 tsp sugar

600 ml (20 oz) of water

3 tablespoons of oil

1/2 tsp of Chinese 5 spice powder

68 king oyster mushrooms (finely chopped)

4 scallions (finely chopped)

2 tsp ginger (minced)

2 garlic clove (minced)

2 tsp Shaoxing wine

1 large cucumber (grated into long strips)

fresh noodles (preferably made without egg)


Instructions

  1. In a medium bowl, mix together soybean paste, soy sauce, sugar and water.  Set aside.
  2. Clean and washed the mushrooms.  Cut them up into chunks and lightly blitz them in a food processor until they are finely chopped or finely chop them up with a knife.
  3. In a wok or large frying pan, heat oil on medium low high heat.  Add minced ginger and garlic and stir-fry for a minute or so until fragrant.
  4. Add chopped mushrooms, chopped scallions and Chinese 5-star spice powder.  Stir-fry until soft.
  5. Increase heat to high, and add wine and soybean paste mix.  Bring to a boil, then reduce heat to low, partially cover and cook for 15-20 minutes.  The mixture should be reduced by half.
  6. When the sauce has finished cooking and is thick, turn off the heat and let cool. Spoon over cooked noodles and garnish with grated cucumber.
  • Prep Time: 10
  • Cook Time: 15
  • Category: Vegetarian / Noodles
  • Method: simmering
  • Cuisine: Chinese, Vegan, Vegetarian

Keywords: Chinese, noodles, soy, vegan, vegetarian, cucumber, mushrooms

Recipes for the discerning vegan:

Vegan Breakfast Burritos That Don’t Suck

Sesame and Garlic Cucumbers (Chinese cucumber salad)

Tofu and Mushroom Stir-Fry in Soybean Sauce

 

Author: Natasha

I'm just a busy expat mom who has a psychological need to feed people. I enjoy learning about new cultures, (especially the food) and enjoy experimenting with new ingredients and spices

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