High-Protein Jajangmyeon (Korean Black Bean Noodles)

Ingredients

• 150 g Lean ground pork
• 100 g Egg white noodles (Use the package's cooking instructions; the source specifies boiling for 2 minutes.)
• 20 g Black bean paste
• 20 g Oyster sauce
• 1 packet Splenda (The source lists 1 Splenda; use one packet or equivalent sweetener.)
• 0.5 White onion (Largely diced; approximately half of a medium onion.)
• 0.5 Zucchini (Largely diced; approximately half of a medium zucchini.)
• 0.5 cup Dashi broth (The source says to combine dashi powder with water to make the broth.)
• 1 tsp Cornstarch (Combine with water to make a slurry.)
• 1 tbsp Water (For the cornstarch slurry; amount is estimated because the source does not specify it.)
• 1 clove Garlic (Minced.)
• 1 tsp Fresh ginger (Minced.)
• MSG (A dash, or to taste.)
• Green onions (For topping; use as much as desired.)

Steps

1. 1

   Prepare the vegetables before cooking. Largely dice the white onion and zucchini. Mince the garlic and ginger. In a small bowl, stir the cornstarch with the water until smooth to make a slurry.

2. 2

   Heat a pan over medium-high heat. Add the lean ground pork and cook, breaking it up with a spatula, for about 6–8 minutes, until no pink remains and the pork is cooked through.

3. 3

   Add the diced onion, diced zucchini, minced garlic, and minced ginger to the cooked pork. Stir-fry for about 2 minutes, until the vegetables begin to soften and the aromatics smell fragrant.

4. 4

   Add the black bean paste, oyster sauce, Splenda, and a dash of MSG to the pan. Stir thoroughly so the seasonings coat the pork and vegetables.

5. 5

   Pour in the dashi broth, made by combining dashi powder with water. Stir and cook for another 2 minutes, allowing the sauce to heat through and the flavors to combine.

6. 6

   Stir the cornstarch slurry once more, then add it to the pan. Stir continuously until the sauce thickens and coats the pork and vegetables. If the sauce becomes thicker than desired, loosen it with a small splash of water.

7. 7

   Meanwhile, bring a pot of water to a boil. Add the egg white noodles and boil for 2 minutes, or according to the package directions if they differ. Drain thoroughly.

8. 8

   Transfer the drained noodles to a serving bowl. Spoon the thickened pork, vegetable, and black bean sauce over the noodles, then finish with green onions. Serve immediately.

Notes

The creator reports total macros of approximately 700 calories, 50 g protein, 62 g carbohydrates, and 28 g fat for the complete dish. The source does not specify cooking oil; if needed to prevent sticking, use a small amount, though it will change the stated macros.

Nutrition per serving

• main
• Korean
• high-protein
• lower-calorie
• noodles
• one-pan
• quick
• weight-loss-friendly