Vegan Zha Jiang Mian 素炸酱面 (Sù zhá jiàng miàn), anybody😋? by woon.heng Zha Jiang Mian means Fried Sauce Noodles the place the sauce is ‘fried’ earlier than tossing within the noodles. It’s usually made with 2 several types of fermented bean sauce, salty and candy. This mixture creates essentially the most umami-packed savoriness that tasted so divine🤩 and it is past versatile. So, combine it with rice, use in stir-fries, or elevate your toasts with this scrumptious sauce. (Her sauce recipe makes 15 servings😁)
Full recipe and YouTube🎥 is now up on her weblog: https://woonheng.com/vegan-zha-jiang-mian/
Sauce
– 2 tablespoons salty bean paste
– 2 tablespoons of spicy black bean paste optionally available, should you skip this, modify the candy sauce accordingly
– four tablespoons of candy bean paste
– ½ cup ShaoXing wine or water
– 1 tablespoon sugar
– 1 cup chopped mushrooms used mini King oyster mushrooms
– 10 ouncesfirm tofu mashed
Aromatic Oil
– ½ cup oil
– 1 onion reduce into eight wedges
– 1 leek white and inexperienced half separated, chopped
Different Components
– Noodles of alternative
– Shredded cucumber and carrot
Place all of the pastes in a big mixing bowl and blend with ShaoXing wine till well-combined.
In a big non-stick pan with about ½ cup of oil (extra if wanted), add within the chopped onion and inexperienced elements of the leek. Cook dinner them over low-medium warmth till they flip brown. Take away the onion, leek, and reserve the oil for cooking.
Utilizing the identical pan, cook dinner mashed tofu till golden brown. Then, add within the mushrooms and cook dinner till fragrant.
Stir within the sauce and switch warmth to low. Cook dinner whereas stirring always to forestall it from burning till the oil begins to separate from the combination. Season with sugar and stir within the chopped leek (white half).
To place all the things collectively, cook dinner noodles as directed and place them in a serving bowl. Ladle a tablespoon of sauce over (extra relying on the servings) and serve with shredded cucumber and carrot. Refrigerate the remaining sauces (good for as much as every week)
