Korean · Dinner
Black Bean Noodles (Low-Calorie)
Chewy wheat noodles tossed in a black bean sauce built from lean pork, black bean paste balanced with gochujang, onion, zucchini and cabbage, simmered light on oil and thickened with cornstarch instead of the usual sugar-heavy roux. Finished with scallion for a satisfying, lower-calorie take on jjajangmyeon.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
378Calories
37.2gProtein
9.9gFat
49gCarbs
6.8gSugar
4.9gFiber
890mgSodium
77mgChol
Instructions
1
Prep
Dice the pork tenderloin small. Chop the onion, zucchini and cabbage. Mince the garlic and ginger. Mix cornstarch with water in a small bowl.
2
Boil
Bring a medium pot of water to a rolling boil over high heat and cook the dry wheat noodles 4 to 5 minutes until tender but still chewy, then drain.
3
Sear
Heat the sesame oil in a wok over medium-high heat and sear the pork 3 to 4 minutes until browned on the edges.
4
Simmer
Add onion, garlic, ginger, black bean paste and gochujang; cook 1 minute over medium heat. Add zucchini, cabbage and stock; simmer 5 to 6 minutes until vegetables soften.
5
Thicken
Stir in the cornstarch slurry and simmer 1 to 2 minutes over medium-low heat until the sauce coats the back of a spoon.
6
Build
Add the drained noodles and toss 1 minute over medium heat until evenly coated.
7
Plate
Transfer to a bowl, scatter over the sliced scallion and black pepper, and serve immediately.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g pork tenderloin
- 22 tablespoons black bean paste (chunjang)
- 1/21/2 teaspoon gochujang
- 1/41/4 onion
- 1/3 cup50g zucchini
- 1/3 cup35g cabbage
- 2 cloves2 cloves garlic
- 11 teaspoon ginger
- 3/4 cup180ml chicken-stock-low-sodium
- 11 teaspoon cornstarch mixed with 1 tablespoon water
- 11 teaspoon sesame oil
- 2.6 oz75g dry wheat noodles
- 11 scallion
- 1/41/4 teaspoon black pepper