Thursday, November 11, 2021

Zha Jiang Mian - Vegan Version

This delicious noodles is the famous fried sauce noodles from Beijing. This recipe gives the vegan version of the popular noodles. Instead of pork, tofu and pecan are used as substitutes. 

This is an easy to prepare noodles. The sauce makes the difference and uses fermented yellow bean paste (available in and hoisin sauce. Some recipes use sweet red bean paste too. These are mixed with water and the mixture is cooked down along with tofu and pecans until thickened. This magically adds another layer of taste and stands different from the Korean Jajangmyeon, (though they are similar in procedure) which uses fermented black bean paste.

We love the flavors of this noodle. It is quite simple. The fried sauce along with fresh veggies makes it heaven. Raw veggies like cucumber, cabbage, carrots, radishes, mung bean sprouts. Blanched veggies can also be served.

Tofu and pecans are used as meat substitute like in Vegan Mapo Tofu. To mimic tiny cubes of pork, I have used small cubes of tofu and chopped pecans. When using tofu , extra firm one works best, and make sure to press out all the water from it before using in the recipe for best results in shape and texture. Mushrooms can also be added. Cook the tofu, pecan, ginger, garlic in oil for 5 minutes and cook with sauce. Rice wine is used but I have substituted with rice vinegar. While it reduces, cook the noodles and prep the veggies. Assemble everything together and enjoy an amazing and popular noodle from Beijing in 30 minutes.

This Zha Jiang Mian, is my final recipe for theA-Z Noodles from Around the World for Blogging Marathon. Below are the links for the vegetarian and vegan noodles I have shared during this journey.

I am also linking this to Thursday Favorite Things and Full Plate Thursday.

Serves 2

Wheat noodles - 5oz.
Water to cook noodles

For the sauce

Fermented yellow bean paste - 2 tbsp
Rice vinegar - 1 tbsp
Hoisin sauce - 1 tbsp
Water - 1 cup

For the vegan meat

Tofu, extra firm - 1 cup, small cubes
Oil - 3 tbsp
Pecan - 1/4 cup, chopped
Green onions - 1, chopped
Ginger - 1 tsp, finely chopped
Garlic - 1, finely chopped

Veggies to assemble

Carrots - 1/2 cup, thin matchsticks
Cucumber - 1/2 cup, thin matchsticks
Mung sprouts - 1/2 cup
Cabbage - 1/2 cup, thin shreds


Add the ingredients listed under sauce and mix thoroughly. Set aside.

Heat oil in pan on high heat. When it is hot enough add the tofu mix and saute for 5 minutes until the tofu browns.

Lower the flame, add the sauce and cook stirring now and then to prevent burning. Cook till it reduces completely and this may take about 8-10 minutes. Add the green onions, mix, and cook for a minute.

When the sauce cooks down, cook the noodles, strain, and set aside.

To assemble: Add noodles to bowl, top with sauce, serve with the veggies on side. Mix and enjoy. Alternatively, the noodles and sauce can be mixed and served too.

Serve warm.


  1. Oh wow!! That is such a hearty noodles recipe. Love the sauce with the fermented bean paste.

  2. This is surely an excellent end to the wonderful series you have shared. I am amazed at the work you have got into making this series...very very nice!..

  3. You have officially become a noodles queen. :) You have tried to keep the recipes wholesome and nutritious even with all the substitutions and that too without compromising with the flavors.

  4. What a wonderful series you took up. Loved all the vegan recipes.