A twisted of korean jajangmyeon

Name: A twisted of korean jajangmyeon
Yield: 5 servings
Cuisine: British
Ingredients: 500 gm wen zhou dried noodles; Sauce ingredients; 2 tablespoon Hoisin sauce (vegan); 2 tablespoon soya sauce; 2 tablespoon mushrooms sauce; 2 tablespoon dark soya sauce; 1 teaspoon white pepper; 1 tablespoon brown sugar; 1 tablespoon white sugar; 1 teaspoon salt; 300 gm tofu; 1 tablespoon vegetables broth; 1 teaspoon cooking oil; Additional option : chili flakes, fresh chili or fresh oregano; t

Vinnss Chuah @cook_14061673

Stockholm

This time I use another type of noodles (wen zhou China noodles) and tofu as the topping instead of meat❤️

Vinnss Chuah @cook_14061673

Stockholm

This time I use another type of noodles (wen zhou China noodles) and tofu as the topping instead of meat❤️

Saved

Ingredients

5 servings

500 gmwen zhou dried noodles
Sauce ingredients
2 tablespoonHoisin sauce (vegan)
2 tablespoonsoya sauce
2 tablespoonmushrooms sauce
2 tablespoondark soya sauce
1 teaspoonwhite pepper
1 tablespoonbrown sugar
1 tablespoonwhite sugar
1 teaspoonsalt
300 gmtofu
1 tablespoonvegetables broth
1 teaspooncooking oil
Additional option : chili flakes, fresh chili or fresh oregano
t

Saved

Steps

1

Cook the noodles in hot water. Same method as we cooked the pasta.
2

While waiting for the noodles, we can heat up the frying pan to make the sauce.
3

Add in cooking oil and pour in all the sauce ingredients except tofu.
4

Stir and boil up the sauce until the texture become sticky and dark. Then add in the tofu. Stir well until they combine.
5

After around 9 min. Move the cooked noodles into the sauce. Mixed it together in slow heat, continue cook around 5min. Add in little bit of noodles water to create some loose liquid sauce. Turn of the stove and is ready to served.