Noodles With I’ve been watching a lot of K-dramas lately, which has made me crave noodles constantly. After watching these noodles and this special Korean-Chinese fusion dish, I made myself a Veg Jjajangmyeon.
Jajangmyeon is a popular KoreanChinese fusion noodle dish served with thick black beans. The pork is usually replaced with potatoes, zucchini, onions, and mushrooms.I topped my noodles with some sliced cucumber to balance the depth of the sauce and add a little crunch. Pickled yellow radish also goes really well!
“Jjajang” means fried sauce in Korean and “myeon” means noodles. So when you combine the two, you get Jjajangmyeon! There is another version called jjajangbap where the sauce is mixed with rice (“bap”), but I like the noodle version better.
If you’ve watched K-dramas, you’ve probably seen some scenes with these noodles, as they are often ordered for takeout and are very economical. This is a scene from the Korean drama ‘Crash Landing on You’ and Kim Joo Mok looks just like me, haha.
Black Bean Paste: Chunjang
The black bean paste or chunjang itself is very umami and is what gives the noodles their deep flavor. There’s no other sauce like
It is very thick and when you cook it with some broth and the other ingredients, it has a wonderful taste and is somewhat sweet due to the sugar.
You can buy jjajang sauce or Korean black bean sauce at your nearby Asian store or you can order it online.
This sauce comes in small containers such as packets, tubs and jars which are often see-through to enable the checking of the contents.
Other ingredients: vegetables and mushrooms, and broth.
Jjajangmyeon served with a traditional style, uses pork belly, however, in this vegetarian type, I used Shiitake mushrooms and some other dried ones which I soaked in water. It is equally used to fry the vegetables that accompany the broth.
For the broth, you can use one of the following options:For the broth, you can use one of the following options:
If using dried mushrooms:
5 dried shiitake mushrooms (for making the mushroom soup)
2 cups boiled water if preparing the mushroom broth.
If using fresh mushrooms:
6 fresh shiitake mushrooms
2 cups vegetable broth
Dice all the vegetables into small cubes. I also pre-cool my potatoes in water just to prevent them from getting a brownish look once they come in contact with air!
What kind of noodles for jjajangmyeon?
I bought dried wheat noodles for this; however, you can also use dried jjajang noodles or dried udon noodles. For the base, if you can find fresh jjajang noodles at your Asian or Korean store that would be perfect!
You can cook the noodles for those few serving and if you need to continue preparing the dish, you can always cook some more. Here I cooked 3 servings because the portion of sauce is big and I will use the rest for the consequent days. Thus, I shall boil the noodles as and when I intend to consume the sauce again, and the sauce will be poured over freshly prepared noodles!
Cornstarch Slurry: To thicken the sauce For this purpose, one can use flour or cornstarch mixed with a little bit of water; one can also add some of the cooked noodles to the sauce.
Bur just to prepare this, mix cornstarch and water and let the mixture sit on the side for some time.
Prepare the sauce and the vegetables
Add onion, garlic and ginger into the oil and fry them.
Incorporation of black bean paste and saute in oil should also be remembered.
Stew vegetables, potatoes, and mushrooms in the sauce. Soy sauce or the preferred vegetable mushroom oyster sauce, and sugar should be added to the sauce depending on the desired taste.
Introduction: Noodles with Black Bean Sauce
Noodles with Black Bean Sauce is a savory and flavorful dish that’s a staple in many Asian cuisines, particularly Chinese. The sauce, made from fermented black beans, is rich and umami-packed, providing a deep, complex flavor that pairs perfectly with noodles and a variety of vegetables. This recipe is not only delicious but also versatile and can be customized with your favorite veggies or proteins.
For the Noodles:
– 200g (7 oz) egg noodles or any noodles of your choice (such as rice noodles or udon)
– Water for boiling
– 1 tablespoon vegetable oil (optional, for cooking noodles)
For the Black Bean Sauce:
– 3 tablespoons fermented black beans (available at Asian grocery stores)
– 2 tablespoons soy sauce
– 1 tablespoon oyster sauce
– 1 tablespoon hoisin sauce
– 1 tablespoon rice wine (or dry sherry)
– 1 teaspoon sugar
– 1 teaspoon sesame oil
– 1/2 cup chicken or vegetable broth (adjust for desired consistency)
– 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
For the Stir-Fry:
– 2 tablespoons vegetable oil
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 1 medium onion, thinly sliced
– 1 red bell pepper, sliced
– 1 green bell pepper, sliced
– 1 cup snap peas or snow peas
– 1 cup mushrooms, sliced (shiitake or button mushrooms work well)
– 1 medium carrot, julienned
– 1 cup cooked chicken, beef, or tofu (optional, for added protein)
– 2 green onions, chopped (for garnish)
– Sesame seeds (for garnish, optional)
Instructions: Noodles with Black Bean Sauce
1. Prepare the Noodles:
1. Boil the Noodles: Bring a large pot of water to a boil. Add the noodles and cook according to the package instructions until al dente. Drain and rinse with cold water to prevent sticking. Toss with a little vegetable oil if desired to keep them separate. Set aside.
2. Make the Black Bean Sauce:
1. Rinse the Black Beans: Rinse the fermented black beans under cold water to remove excess salt and debris. Pat them dry with a paper towel and roughly mash them with the back of a spoon or a mortar and pestle.
2. Combine Ingredients: In a bowl, combine the mashed black beans, soy sauce, oyster sauce, hoisin sauce, rice wine, sugar, sesame oil, and chicken or vegetable broth. Stir well to mix.
3. Thicken the Sauce: Pour the sauce mixture into a small saucepan and bring to a simmer over medium heat. Stir occasionally. Gradually add the cornstarch-water mixture to the sauce while stirring. Continue to cook until the sauce thickens to your desired consistency. Remove from heat and set aside.
3. Stir-Fry the Vegetables:
1. Heat the Oil: In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
2. Cook Aromatics: Add the minced garlic and ginger to the hot oil. Stir-fry for about 30 seconds until fragrant but not burned.
3. Add Vegetables: Add the sliced onion, bell peppers, snap peas, mushrooms, and carrots to the skillet. Stir-fry for 3-5 minutes until the vegetables are tender-crisp.
4. Add Protein (Optional): If using cooked chicken, beef, or tofu, add it to the skillet and stir-fry for an additional 2 minutes to heat through.
4. Combine Noodles and Sauce:
1. Add Noodles: Add the cooked noodles to the skillet with the vegetables (and protein, if using). Pour the prepared black bean sauce over the noodles and vegetables.
2. Toss to Combine: Toss everything together gently to coat the noodles and vegetables evenly with the sauce. Stir-fry for 2-3 minutes until everything is heated through and well-mixed.
5. Garnish and Serve:
1. Garnish: Sprinkle chopped green onions and sesame seeds over the top of the noodles.
2. Serve: Transfer the noodles to serving plates or bowls. Serve hot and enjoy!
Tips and Variations:
– Vegetable Variations: Feel free to swap out or add other vegetables such as bok choy, baby corn, or bean sprouts based on your preference or what you have on hand.
– Protein Options: For a vegetarian version, you can use tofu or tempeh. For a meat option, thinly sliced beef or chicken works well. You can also add shrimp for a seafood twist.
– Spicy Kick: If you like a bit of heat, consider adding a tablespoon of chili paste or sriracha to the sauce mixture.
Storage:
– Leftovers: Store any leftover noodles with black bean sauce in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
– Freezing: While it’s best enjoyed fresh, you can freeze the cooked noodles and sauce. Allow it to cool completely, then transfer to a freezer-safe container. To reheat, thaw overnight in the refrigerator and then reheat on the stovetop.
FAQs
1. What is Noodles with Black Bean Sauce?
Noodles with Black Bean Sauce is a popular Asian dish where noodles are stir-fried with a savory and umami-rich black bean sauce. The sauce is made from fermented black beans and is combined with vegetables and optionally, proteins like chicken, beef, or tofu.
2. What are fermented black beans?
Fermented black beans, also known as douchi or black bean paste, are soybeans that have been fermented and salted. They have a strong, salty, and slightly sweet flavor that adds depth and complexity to dishes.
3. What type of noodles can I use?
You can use a variety of noodles including egg noodles, rice noodles, udon, or soba. Choose based on your preference or dietary needs.
4. Is this dish spicy?
The traditional recipe is not very spicy, but you can add chili paste or sriracha to the black bean sauce if you prefer some heat. Adjust the amount according to your taste.
5. Can I make Noodles with Black Bean Sauce vegetarian or vegan?
Yes! To make the dish vegetarian or vegan, use vegetable broth instead of chicken broth, and substitute tofu or tempeh for any meat. Ensure that the sauces used are vegetarian or vegan as well.
6. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce.
7. Can I freeze Noodles with Black Bean Sauce?
While it’s best enjoyed fresh, you can freeze the noodles and sauce. Allow it to cool completely, then transfer to a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Conclusion:
Noodles with Black Bean Sauce is a delectable and versatile dish that brings together the rich umami flavors of fermented black beans with tender noodles and vibrant vegetables. This dish offers a satisfying balance of savory, sweet, and salty notes, making it a favorite in many Asian cuisines. Whether enjoyed as a quick weeknight meal or as part of a larger spread, its ease of preparation and adaptability to various ingredients make it a go-to recipe. By incorporating your choice of proteins and vegetables, you can tailor this dish to suit your tastes and dietary preferences. The result is a flavorful, hearty meal that’s sure to please both family and guests.