Zha Jiang Mian Meatless Chinese Spaghetti
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 592
- Total Fat
- 15
- Saturated Fat
- 3
- Carbohydrates
- 79
- Dietary Fiber
- 6
- Sugar
- 14
- Protein
- 31
- Cholesterol
- 112
- Sodium
- 973
- Total: 1 hr 30 min
- Active: 35 min
Ingredients
Kosher salt and freshly ground black pepper
3 tablespoons canola oil
1/4 cup finely chopped garlic
1 tablespoon finely chopped fresh ginger
1 tablespoon fermented black beans, rinsed, drained and gently smashed by hand
1 red onion, finely diced
2/3 cup hoisin sauce
2 cups vegetable stock or water
1/2 cup Shaoxing rice wine
1 pound beef substitute, preferably Beyond Beef
1 pound fresh or dried Shanghai noodles or other egg noodles
1 cucumber, peeled, seeded and julienned
2 carrots, julienned
2 cups mung bean sprouts
Directions
- Bring a large pot of salted water to a boil.
- Heat a large high-sided saute pan over high heat. Add the oil and swirl to coat the bottom of the pan. When the oil shimmers, add the garlic, ginger, beans and onion and saute, stirring, until the vegetables are soft, about 5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes. Add the stock and wine and bring to a simmer. Add the beef substitute and reduce the heat to low. Simmer until the mixture has a sauce-like consistency, stirring occasionally, 30 to 45 minutes. Season with salt and pepper.
- Add the noodles to the boiling water and cook until al dente, about 5 minutes for fresh or 10 to 15 minutes for dried. Drain well and divide among serving bowls. Ladle on the sauce, then top with the cucumbers, carrots and sprouts and serve.