China 
VEGAN MA JIANH MIAN
Equipment
- Large pot for boiling noodles
- Colander
- Wok or large
frying pan - Wooden spoon or
spatula - Small bowl for mixing sauce
- Knife and
cutting board
Ingredients
- 8 oz. dried Chinese wheat noodles
- 2 tbsp. vegetable oil
- 2 garlic cloves minced
- 1 tbsp. ginger minced
- 4 green onions thinly sliced
- ¼ cup hoisin sauce
- 2 tbsp. sesame paste tahini
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tbsp. brown sugar
- 1 tsp. chili flakes optional
- 1 cup thinly sliced cucumber
- Salt to taste
Instructions
- Bring a large pot of water to a boil. Add the wheat noodles and cook according to package instructions until tender but still slightly firm. Drain and rinse under cold water. Set aside.
- Heat the vegetable oil in a wok or large frying pan over medium heat. Add the garlic, ginger, and half of the green onions. Stir-fry for 1-2 minutes or until fragrant.
- In a small bowl, mix together the hoisin sauce, sesame paste, soy sauce, rice vinegar, brown sugar, and chili flakes (if using).
- Add the sauce to the wok and stir until well combined. Simmer for 2-3 minutes or until the sauce has thickened slightly.
- Add the cooked wheat noodles to the wok and stir gently to coat with the sauce.
- Divide the noodles among serving bowls and top with sliced cucumber and the remaining green onions.
- Serve hot, garnished with extra chili flakes and salt to taste.
Notes
NUTRITIONAL FACTS:
Calories: 370 | Total Fat: 14g | Total Carbohydrates: 51g | Dietary Fiber: 4g | Protein: 12g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
