Jjajangmyeon (Black Bean Sauce Noodles with Pork and Vegetables)
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Ingredients
- 300 g diced pork shoulder
- 500 g udon noodles
- 2 onion, diced
- 1 courgette, diced
- 150 g cabbage
- 3 tbsp jjajang (black bean paste)
- 1 tbsp cornflour
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 22.6 g
- Carbohydrate
- 50.3 g
- of which sugars
- 8.6 g
- Fat
- 20.5 g
- of which saturates
- 5.1 g
- Fibre
- 4.9 g
- Salt
- 2.17 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a wok and stir-fry the pork for 4-5 minutes until no pink remains.
- 2
Add the onion, courgette and cabbage and stir-fry for 4-5 minutes until softened.
- 3
Stir in the jjajang paste and fry for 2 minutes.
- 4
Pour in 400ml water, bring to a simmer and cook for 8 minutes.
- 5
Mix the cornflour with 1 tablespoon cold water and stir in to thicken the sauce for 1-2 minutes.
- 6
Meanwhile, cook the udon noodles according to the packet instructions, then drain.
- 7
Divide the noodles between bowls and spoon over the sauce to serve.
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