This black bean noodles recipe is a homemade version of traditional Korean Jajangmyeon. It is made with diced beef and vegetables in a delicious black bean sauce. You can add any vegetables that you like to this dish. This recipe uses bok choy, carrots, capsicums and mushrooms. This black bean noodles recipe is versatile and any soft noodles taste good, such as Korean , udon or hokkien. The black bean sauce in this recipe is made using store bought black bean sauce mixed with cornflour, soy sauce and water. Alternately you can make it from scratch with Korean black bean paste cooked in oil with brown sugar for 3-5 minutes.
| Serves | Prep Time | Cook Time | Calories | Sat Fat |
|---|---|---|---|---|
|
4 |
30 mins |
30 mins |
440 |
3.3g |
*Note: Calories and saturated fats value are on a per serving basis.
How To Make Black Bean Noodles Recipe
Ingredients
- 500g lean beef diced
- 350g hokkien noodles
- 1 teaspoon crushed ginger
- 2 tablespoons olive oil
- 1 bunch bok choy, cut into thick pieces
- 2 cups carrots, cut into julienne strips
- 1 red capsicum, cut into julienne strips
- 2 cups mushrooms, chopped
- 1 cup of sauce made with cornflour, black bean, soy sauce and water.
- Salt and pepper to taste
- Chives for garnish
Method
- Marinate beef pieces in ginger.
- Place noodles in a bowl and cover with boiling water. Leave aside for 3 minutes, then drain and separate.
- Heat wok and add half the oil.
- Add half the beef and stir fry for 3 minutes. Remove from wok, and repeat with the other half of the beef.
- Stir fry the vegetables, starting with the carrots, then adding capsicum, followed by mushrooms.
- Add bok choy and cook until leaves just start to go soft.
- Add cooked beef and noodles to the wok.
- Add sauce and toss through until combined.
- Garnish with chopped chives and serve.