Korean · Dinner
Black Bean Noodles
Korean-Chinese style noodles tossed in a jet-black, savory-sweet sauce built from fermented black bean paste, ground pork, onion, cabbage and zucchini. Wheat noodles are boiled then coated in the glossy sauce, thickened with a cornstarch slurry, finished with a drizzle of sesame oil and shredded cucumber on top.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
658Calories
34.5gProtein
32.5gFat
61.2gCarbs
9.8gSugar
5.9gFiber
1406mgSodium
79mgChol
9.1gSat Fat
847mgPotassium
92mgCalcium
4.8mgIron
0.9mcgVitamin B12
24mgVitamin C
high-fiber
low-cholesterol
rich-umami
all-time-classics
Instructions
1
Prep
Dice the onion and zucchini, chop the cabbage leaves, mince the garlic, and julienne the cucumber for garnish; set all aside.
2
Heat the vegetable oil in a wok over medium-high heat. Stir-fry the ground pork for 3–4 minutes until it browns with no pink remaining.
3
Push the pork to one side, add the chunjang to the cleared space, and fry it alone over medium heat for 1 minute until glossy.
4
Add the onion, zucchini, cabbage and garlic to the wok. Stir-fry over medium-high heat for 3–4 minutes until the onion turns translucent.
5
Pour in the chicken stock and stir together. Simmer over medium heat for 5 minutes until vegetables soften and sauce turns deep glossy black.
6
Stir in the cornstarch slurry and cook over medium-low heat for 1–2 minutes, stirring constantly, until the sauce thickens.
7
Place the drained noodles in a serving bowl and ladle the black bean sauce over the top, then drizzle with sesame oil.
8
Plate
Scatter the julienned cucumber over the sauced noodles and serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g ground pork
- 7 oz200g, boiled wheat noodles
- 4 tbsp4 tbsp chunjang (black bean paste)
- 11 small onion
- 11 zucchini
- 44 cabbage leaves
- 4 cloves4 cloves garlic
- 1 cup240ml chicken stock
- 2 tsp2 tsp cornstarch mixed with 2 tsp water
- 2 tsp2 tsp sesame oil
- 1/2 cup50g cucumber
- 2 tbsp2 tbsp vegetable oil
