Zhajiang Mian is a famous noodle dish across northeastern China as well as South Korea. I learned to make Vegetarian Zha Jiang Mian several years ago from a former student from Henan province. She’s a great cook, and intuitively adjusted the recipe to make it vegetarian for me. Scrambled eggs mixed with tofu were her authentic vegetarian swaps. In the US you can utilize Beyond Meat or another plant-based meat instead of the tofu and/or eggs.
Note that this is Henan province style, and is lighter in color that the famous very dark Korean Zha Jiang Mian.
Soon after I learned this dish, my parents were visiting me in Nanjing, and I had a few students over to help make homemade noodles and this sauce for them. When I told my parents all of the ingredients in this sauce, they said it sounded bizarre, with too many competing flavors. However, when they took the first bite, their eyes lit up. They immediately asked if I could make it for my grandparents when I went home that summer. And could I also make it for church? I admit, the combination of ingredients initially sounds strange, and honestly the final product has a murky color that isn’t very pretty, but it smells wonderful and tastes delicious. The predominant flavors here are ginger and fried peanuts. If you like the combination of ginger and peanuts like me, these noodles are for you.
I was recently in Shandong province visiting a former student. Her mom is a professional noodle-maker, and at one meal she made the noodles, and the student asked me to make the Vegetarian Zha Jiang Mian sauce because she and I had made it together several times when she was a student here in Nanjing. In fact, when we made it for my parents, she was the student who made the homemade noodles for that meal. Because this sauce comes from a different province, her mom didn’t know it, and she was learning it from me that day. I sometimes find myself teaching Chinese regional dishes to Chinese friends from different provinces, which seems strange.
I use Chinese yellow bean sauce for this, but you can use a Korean daenjang or a Thai fermented yellow bean sauce.
This version of the recipe has carrots and garlic shoots. You can substitute most any other vegetables instead of the carrots. I recently used spinach and taro roots in their place. It might be difficult for you to find garlic shoots, and if that’s the case, you can double the amount of green onions.
Ingredients
- oil
- 3/4 cup peanuts
- 6 eggs
- 1 block soft tofu
- 1/2 head garlic
- an equivalent amount of ginger
- 1 bunch green onions, white and green parts
- 2-3 tablespoons yellow bean paste
- 2 tomatoes
- salt
- ground dried red chili, to taste
- ground Sichuan peppercorns, to taste (optional)
- 2 carrots
- splash of soy sauce
- 1 bunch garlic shoots ( or substitute an additional bunch of green onions)
- 3-4 tablespoons cornstarch
- fresh wheat noodles
