Black bean noodles

Black bean noodles

Jajangmyeon

From
K is for Korean
Serves
4

Ingredients

Quantity Ingredient
400g pork loin/fillet, cut into 2-cm chunks
2 tablespoons rice wine
1 teapoons sea salt
3 tablespoons vegetable oil
1 onion, finely chopped
1 courgette, cut into 1-cm chunks
1 potato, cut into 1-cm chunks
200g black bean paste
2 tablespoons brown sugar
300ml chicken stock
400g jajangmyeon or udon noodles
1 tablespoon cornflour
1 spring onion, finely sliced, to serve
or 1/4 cucumber, finely sliced, to serve

Method

  1. Mix the pork, rice wine and sea salt together in a bowl, and leave to marinate for 20 minutes.
  2. Heat 2 tablespoons of the vegetable oil in a large frying pan or wok and add the onion, courgette and potato. Stir-fry for 5 minutes on a medium heat, then tip onto a plate. Heat another tablespoon of oil and stir-fry the pork on a medium to high heat for 5 minutes until lightly browned. Return the vegetables to the pan, along with the black bean paste. Stir-fry over a medium heat for 3–4 minutes, then add the sugar and chicken stock. Stir well, then simmer for 10 minutes.
  3. Meanwhile, boil the noodles in a pan of water according to the packet instructions. Drain and set aside.
  4. Mix the cornflour with 2 tablespoons cold water until smooth and add this to the sauce for the final 2 minutes of cooking, stirring continuously until thickened and glossy.
  5. Serve the pork and sauce over the noodles, and top with the spring onion or cucumber.
Tags:
Korean
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