Time: 1 hour 30 min.
Complexity: easily
Servings: 6

These Chinese noodles are served in a thick vegetarian sauce made with a meat substitute, hoisin sauce, garlic, and ginger. Fresh julienned vegetables and mung bean sprouts top the dish. The jazziamian is stirred right in the bowl just before eating. You're sure to love the combination of warm, spicy noodles and fresh, crunchy vegetables.

Ingredients:

• 3 tbsp. l. rapeseed oil (canola)
• 1/4 cup finely chopped garlic
• 1 tbsp finely chopped fresh ginger
• 1 tbsp fermented black beans, rinsed, drained and lightly mashed with your hands
• 1 red onion, finely diced
• 2/3 cup hoisin sauce
• 2 cups vegetable broth or water
• 0.5 tbsp. Shaoxing rice wine
• 450 g beef substitute, preferably Beyond Beef
• 450 g fresh or dried Shanghai noodles or other egg noodles
• 1 cucumber, peeled, seeded and cut into strips
• 2 carrots, cut into strips
• 2 cups mung bean sprouts

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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egg noodles, cucumbers, carrot, bean sprouts

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Preparation:

Step 1
• In a large saucepan, bring salted water to a boil.
Step 2
• Heat a large skillet with high sides over high heat. Add oil and swirl to coat the bottom of the pan. When the oil is hot, add the garlic, ginger, beans, and onion and cook, stirring, until the vegetables are softened, about 5 minutes. Add the hoisin sauce and cook, stirring, for about 2 minutes. Add the broth and wine and bring to a simmer.
Step 3
• Add the beef substitute and reduce heat to low. Cook, stirring occasionally, for 30–45 minutes, until the mixture reaches a sauce-like consistency. Season with salt and pepper to taste.
Step 4
• Add the noodles to boiling water and cook until al dente, about 5 minutes for fresh noodles or 10–15 minutes for dry noodles. Drain thoroughly and divide the noodles among serving bowls. Drizzle with the sauce, then top with cucumbers, carrots, and sprouts and serve.

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