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  1. I modified this recipe: https://www.myplantifulcooking.com/vegan-jajangmyeon-black-bean-noodles/

    Same directions, but used these amounts to make TWO servings (one serving pictured):

    3 T [black bean garlic sauce](https://www.amazon.com/Lee-Kum-Kee-Black-Garlic/dp/B0015GOI56)

    ¾ cup no-chicken broth

    ½ T vegan oyster sauce

    1 T sweetener

    121 g yellow onion

    172 g zucchini noodles

    239 g cabbage noodles (cabbage shredded into long strips)

    130 g mushrooms sliced

    1 block tofu, xfirm

    1 serving of low calorie noodles (Fiber Gourmet)

    cornstarch slurry: 1 T cornstarch in 2 T water

    spray oil

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