Vegan Ban Mian

Discover the comforting warmth of Vegan Ban Mian, a plant-based twist on the beloved Chinese noodle soup. This hearty recipe features handmade noodles – perfectly tender and chewy – swimming in a rich, umami-packed broth infused with garlic, ginger, and shiitake mushrooms. Vibrant veggies like bok choy and bean sprouts add freshness, while golden tofu cubes lend a satisfying bite. Enhanced with soy sauce, sesame oil, and a dash of nutritional yeast for depth, every spoonful is a symphony of flavors. Ready in under an hour and topped with cilantro and spring onions for a burst of brightness, this wholesome dish delivers nourishment and flavor in equal measure. Perfect for vegans and noodle enthusiasts alike, Vegan Ban Mian is a must-try recipe that's as rewarding to make as it is to savor.

Nutriscore Rating: 79/100

Prep Time:30 mins

Cook Time:20 mins

Total Time:50 mins

Servings: 4

Ingredients

• 200 grams All-purpose flour
• 1 teaspoon Salt
• 100 milliliters Water
• 100 grams Bok choy
• 100 grams Shiitake mushrooms
• 200 grams Firm tofu
• 3 tablespoons Soy sauce
• 1 liter Vegetable broth
• 3 cloves Garlic
• 1 inch piece Ginger
• 2 tablespoons Sesame oil
• 2 pieces Spring onions
• 50 grams Bean sprouts
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Ground black pepper
• 10 grams Cilantro

Directions

Step 1

In a mixing bowl, combine the all-purpose flour and salt with water. Mix until a dough forms, then knead for about 8-10 minutes until the dough is smooth and elastic. Cover with a damp cloth and let it rest for 20 minutes.

Step 2

While the dough is resting, prepare the broth. In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic and ginger, sauté for 2 minutes until fragrant.

Step 3

Add sliced shiitake mushrooms and continue to sauté for another 3 minutes.

Step 4

Pour in the vegetable broth, then add the soy sauce and nutritional yeast. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.

Step 5

While the broth simmers, cut the tofu into small cubes and toss them in a bit of soy sauce. In a skillet, heat the remaining sesame oil and lightly fry the tofu cubes until they are golden brown on all sides. Set aside.

Step 6

Roll out the rested noodle dough on a floured surface to about 2mm thickness. Cut into thin strips, approximately 1cm wide.

Step 7

Bring a large pot of water to boil and cook the noodles for 2-3 minutes until they are al dente. Drain and rinse under cold water to stop the cooking process.

Step 8

Strain the broth to remove the ginger and garlic pieces, then return it to the pot and add in the bok choy and bean sprouts. Cook for an additional 2 minutes.

Step 9

In serving bowls, portion out the cooked noodles and ladle the hot broth with vegetables over them.

Step 10

Top each bowl with fried tofu, sliced spring onions, chopped cilantro, and a sprinkle of ground black pepper. Serve hot and enjoy your vegan Ban Mian!

Nutrition Facts

Serving size	(1894.7g)

Amount per serving	% Daily Value*
Calories	1681.7

Total Fat 49.2g	0%
Saturated Fat 7.3g	0%
Polyunsaturated Fat 14.8g
Cholesterol 0mg	0%
Sodium 6562.4mg	0%
Total Carbohydrate 244.7g	0%
Dietary Fiber 28.2g	0%
Total Sugars 24.1g
Protein 76.8g	0%

Vitamin D 18IU	0%
Calcium 645.1mg	0%
Iron 21.4mg	0%
Potassium 3633.1mg	0%

*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.

Source of Calories

Fat: 25.6%

Protein: 17.8%

Carbs: 56.6%