Vegetarian Mie Zhajiang

Indulge in the bold and savory flavors of Vegetarian Mie Zhajiang, a plant-based twist on the classic Chinese comfort food. This recipe features hearty wide wheat noodles topped with a rich, umami-packed sauce made from crispy tofu, shiitake mushrooms, and the distinctively sweet and salty tianmianjiang (sweet bean sauce). Enhanced with fresh aromatics like ginger and garlic, and balanced with the crunch of julienned cucumber and carrot, this dish is a delightful medley of textures and flavors. Perfect for a satisfying weeknight dinner or when you're craving authentic Asian cuisine, this recipe comes together in just 50 minutes and serves up vibrant, wholesome deliciousness. Enjoy a comforting bowl of this vegetarian Chinese noodle dish that’s brimming with nutrients and bold umami goodness.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

While the noodles are cooking, prepare the sauce ingredients. Dice the tofu into small cubes and set aside.

Step 3

Thinly slice the shiitake mushrooms. Mince the ginger and garlic. Chop the Chinese chives into 1-inch pieces.

Step 4

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.

Step 5

Add the diced tofu to the pan, stirring frequently, and cook until it begins to brown lightly, about 5 minutes.

Step 6

Add the sliced shiitake mushrooms and chopped chives to the pan, and cook for another 3-4 minutes until the mushrooms start to soften.

Step 7

Stir in the tianmianjiang (sweet bean sauce), soy sauce, and sugar. Mix well until everything is coated with the sauce.

Step 8

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Step 9

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.

Step 10

Allow the sauce to simmer for another 3-4 minutes until it thickens to your desired consistency.

Step 11

Peel and julienne the cucumber and carrot to use as fresh toppings.

Step 12

To serve, place the cooked noodles in serving bowls. Ladle the hot vegetarian Zhajiang sauce over the noodles.

Step 13

Garnish each bowl with julienned cucumber and carrot for freshness and crunch.

Step 14

Mix everything together before eating to blend the flavors. Enjoy your Vegetarian Mie Zhajiang!

Nutrition Facts

Serving size	(1704.5g)

Amount per serving	% Daily Value*
Calories	1738.0

Total Fat 59.9g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 26.1g
Cholesterol 0mg	0%
Sodium 3358.8mg	0%
Total Carbohydrate 246.5g	0%
Dietary Fiber 27.0g	0%
Total Sugars 61.3g
Protein 67.0g	0%

Vitamin D 36IU	0%
Calcium 682.4mg	0%
Iron 16.0mg	0%
Potassium 2742.2mg	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: 30.1%

Protein: 14.9%

Carbs: 55.0%