Beijing Zha Jiang Mian

Beijing Zha Jiang Mian is a delightful vegan twist on a classic Chinese noodle dish, featuring thick wheat noodles topped with a rich, savory soybean paste sauce. This dish is not only flavorful but also packed with nutrients, making it a satisfying meal for any occasion.

Ingredients

• Wheat noodles - 200 grams
• Soybean paste (Doubanjiang) - 2 tablespoons
• Peanut butter - 1 tablespoon
• Soy sauce - 2 tablespoons
• Cooking oil - 1 tablespoon
• Garlic (minced) - 2 cloves
• Ginger (minced) - 1 teaspoon
• Carrot (julienned) - 1 medium
• Cucumber (julienned) - 1 medium
• Spring onions (sliced) - 2
• Water - 500 milliliters
• Sesame oil - 1 teaspoon
• Chili oil (optional) - 1 teaspoon

Steps

1. Boil the wheat noodles in a pot of boiling water for about 8-10 minutes, or until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a pan, heat the cooking oil over medium heat. Add minced garlic and ginger, sautéing until fragrant (about 1 minute).
3. Add the soybean paste and peanut butter to the pan, stirring well to combine. Cook for another 2 minutes.
4. Pour in the soy sauce and mix thoroughly. Let the sauce simmer for about 3-5 minutes, adding a little water if it gets too thick.
5. Once the sauce is ready, toss the cooked noodles in the sauce until well coated.
6. To serve, place the noodles on a plate and top with julienned carrots, cucumbers, and sliced spring onions.
7. Drizzle with sesame oil and chili oil if desired, then enjoy your vegan Zha Jiang Mian!

Nutrition

• Calories: 430
• Protein: 14 g
• Carbs: 65 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in protein from the soybean paste and peanut butter, aiding muscle repair and growth.
• Contains a variety of vegetables that provide essential vitamins and minerals for overall health.

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