Chinese-style noodles with black beans and shiitakes from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 159) by Joe Yonan

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Notes about this recipe

  • Stephenn31 on June 11, 2024

    Decent vegetarian version of the original. I added extra mushrooms (mix of shiitake and button) which was good as they cooked down. Nice with the udon. I did the black beans in the instant pot so I did 50/50 of the noodle cooking water and bean cooking water (as the udon cooking water wasn’t very starchy)

  • Ksmotherman on January 13, 2021

    So easy, and really good! Made it mostly per recipe with slightly more mushrooms, and swapped soy sauce for tamari. Easy to adjust spice level; as written, has just a slight hint of spice. Cucumber matchstick topping was perfect, don't skip it; they provided a cool refreshing contrast to the noodles.

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