High-Protein Jajangmyeon (Korean Black Bean Noodles)

Ingredients

• 150 g lean ground pork
• 100 g egg white noodles (Available at most Asian grocery stores)
• 20 g black bean paste
• 20 g oyster sauce
• 1 Splenda (One serving; the source does not specify packet or spoon measure)
• 0.5 white onion (Largely diced)
• 0.5 zucchini (Largely diced)
• 0.5 cup dashi broth (The source says to combine dashi powder with water; powder quantity is not specified)
• 1 tsp cornstarch (Combine with water to make a slurry)
• 1 clove garlic (Minced)
• 1 tsp ginger (Minced)
• MSG (A dash)
• water (Use as needed to combine dashi powder into broth and to make the cornstarch slurry)
• green onions (For topping)

Steps

1. 1

   Prepare the vegetables. Largely dice the white onion and zucchini, and mince the garlic and ginger.

2. 2

   Heat a pan. Add the lean ground pork and cook for about 6–8 minutes, until no pink remains.

3. 3

   Add the diced onion and zucchini together with the minced garlic and ginger. Cook for 2 minutes.

4. 4

   Add the black bean paste, oyster sauce, Splenda, MSG, and dashi broth. Cook for another 2 minutes.

5. 5

   Combine the cornstarch with water to make a slurry. Add the slurry to the pan and stir until the sauce thickens.

6. 6

   Boil the egg white noodles for 2 minutes, then drain.

7. 7

   Assemble the dish by serving the noodles with the pork and black bean sauce. Top with green onions.

Notes

The source states total macros of approximately 700 calories, 50 g protein, 62 g carbohydrates, and 28 g fat for the dish. Exact quantities for the dashi powder, slurry water, and topping are not specified. The transcript says the dish comes together in less than 30 minutes and describes it as lower-fat and lower-calorie than typical jajangmyeon.

Nutrition per serving

• main
• high-protein
• lower-calorie
• noodles
• stovetop
• Korean
• pork