Noodles are eaten at least a couple times a week at my house. These Vegan Korean-Inspired Jajiangmyeon were thus a welcome new dinner. The sauce is a thick, savoury concoction of crumbled and doubanjiang—almost blindingly salty on its own, but mellowed when tossed with the udon noodles and eggplant.
If you don't already know, jajangmyeon is originated from Northern China. The Japanese version is called Ja-ja-men and I believe the Korean version is call jajangmyeon. The noodle is served usually with ground beef/pork along cooked with the rich thick sauce poured on top of the noodles. Think of it as the Japanese version of spaghetti and bolognese sauce.
I love mushroom and eggplant, and this was perfect for me. As soon as I took my apron off, the sauce splashed all over my T-shirt… But this was so worth it. It was super tasty, and I was happy.
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! I WOULD LOVE TO SEE ALL YOUR YUMMY CREATIONS 🙂
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