Vegan Mie Zhajiang

Dive into a bowl of bold, umami-rich flavors with this Vegan Mie Zhajiang, a plant-based twist on the classic Chinese dish. Al dente wheat noodles are topped with a hearty, savory sauce made from diced tofu, shiitake mushrooms, and fermented soybean paste (Doubanjiang), creating layers of depth and authenticity. Fragrant ginger and garlic, combined with a soy sauce-infused vegetable broth and a touch of sesame oil, ensure every bite is bursting with flavor. A touch of cornstarch slurry adds the perfect silky texture to the sauce, while fresh green onions and julienned carrots provide vibrant color and crunch. This quick and satisfying recipe comes together in just 40 minutes, making it a must-try for weeknight dinners. Whether you're a vegan foodie or simply exploring plant-based options, this Mie Zhajiang guarantees a comforting and nutritious meal packed with bold Asian-inspired flavors.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

Dice the firm tofu into small cubes. Slice the shiitake mushrooms thinly.

Step 3

Heat the sesame oil in a large pan over medium heat. Add the minced garlic and ginger and sauté until fragrant, about 2 minutes.

Step 4

Add the diced tofu to the pan, cooking until lightly browned on all sides, approximately 5 minutes.

Step 5

Stir in the sliced shiitake mushrooms and sauté for another 3 minutes until they begin to soften.

Step 6

Mix in the fermented soybean paste (Doubanjiang) and soy sauce, stirring until well combined with the tofu and mushrooms.

Step 7

Pour in the vegetable broth and bring the mixture to a gentle simmer. Cook for another 5 minutes allowing the flavors to meld.

Step 8

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.

Step 9

Add the chopped green onions and julienned carrot, cooking for another 2 minutes to incorporate into the sauce.

Step 10

Divide the cooked noodles among serving bowls and top generously with the Zhajiang sauce.

Step 11

Garnish with additional green onions if desired, and serve immediately.

Nutrition Facts

Serving size	(1364.6g)

Amount per serving	% Daily Value*
Calories	1154.8

Total Fat 39.8g	0%
Saturated Fat 6.0g	0%
Polyunsaturated Fat 6.7g
Cholesterol 0mg	0%
Sodium 4543.3mg	0%
Total Carbohydrate 151.6g	0%
Dietary Fiber 21.4g	0%
Total Sugars 19.6g
Protein 67.4g	0%

Vitamin D 27IU	0%
Calcium 652.1mg	0%
Iron 13.8mg	0%
Potassium 2105.2mg	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: 29.0%

Protein: 21.8%

Carbs: 49.1%