The immensely popular Chinese-Korean inspired black bean noodle dish is now veganized! Sweet, savory, and chewy, this dish is satisfying and will make you hungry for seconds.
A few notes
- For any leftovers, store the black bean vegetable sauce separate from the noodles in an airtight container for up to 3 days. It is best to make the noodles fresh when you’re ready to eat.
- Black bean paste is made from soybeans, fermented wheat flour, and caramel sauce. There is a Chinese and Korean versions. I find that they both taste great but the Korean version would work best, particularly for this dish.
- The black bean paste is slightly bitter on its own. In order to remove the bitterness, it is important to fry it in oil for 30 seconds first before adding it to the vegetables.
- We used dry Chinese wheat noodles for this dish which might be more easily accessible than the fresh noodles. However, if your local Asian supermarket offers fresh Jajangmyeon noodles then go for it!
- This recipe calls for a laundry list of vegetables that are optional but highly recommended. The most important vegetables to include are potatoes and zucchini and top it off with cucumbers. Feel free to play around with the vegetables that work best for you.
This black bean vegetable noodle dish is:
Rich in flavor
& SO Dreamy!
Please let me know if you gave this recipe a try. Leave a comment below or tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.