Jajangmyeon Black Bean Sauce Noodles
Ingredients
- 400 g minced pork
- 100 g jjajang (black bean paste)
- 1 courgette, diced
- 200 g potato, peeled and diced
- 1 onion, diced
- 400 g udon noodles
- 3 tbsp vegetable oil
- 2 tbsp cornflour
Nutrition (per serving)
- Calories
- 573 kcal
- Protein
- 27.1 g
- Carbohydrate
- 51.7 g
- of which sugars
- 7 g
- Fat
- 27.7 g
- of which saturates
- 6.7 g
- Fibre
- 4.4 g
- Salt
- 2.85 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat oil in a wok over a high heat. Fry the black bean paste for 2 minutes, stirring constantly.
- 2
Add the minced pork and cook until browned. Add the onion, potato and courgette and stir-fry for 5 minutes.
- 3
Pour in 400 ml of water, stir well and simmer for 12–15 minutes until the potato is tender.
- 4
Mix cornflour with 3 tbsp cold water and stir into the sauce to thicken. Simmer for 2 minutes until glossy.
- 5
Cook the udon noodles according to packet instructions, drain and divide between bowls. Ladle the black bean sauce over the noodles and serve.
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