Vegan Jajangmyeon (Korean Noodles with Black Bean Sauce) Recipe | Yummly

Vegan Jajangmyeon (Korean noodles with black bean sauce)

PICKLED PLUM(1)
Nadia Niazi: "This jajangmyeon was amazing! Easy to make and su…" Read More
15Ingredients
30Minutes
320Calories

Ingredients

US|METRIC
  • 8 ounces udon noodles (or 12 ounces fresh udon or Chinese noodles)
  • 1 tablespoon vegetable oil
  • 1 medium onion (finely chopped)
  • 8 ounces button mushrooms (quartered)
  • 1 zucchini (chopped bite size)
  • 2 celery stalks (chopped bite size)
  • 7 ounces cabbage (chopped bite size)
  • 1/2 cup cucumber (peeled and sliced into matchsticks)
  • 6 tablespoons black bean paste (Korean)
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 cup water
  • 2 tablespoons potato starch (mixed with 1/4 cup water)
  • salt
  • pepper
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    NutritionView More

    320Calories
    Sodium53% DV1270mg
    Fat6% DV4g
    Protein20% DV10g
    Carbs20% DV61g
    Fiber24% DV6g
    Calories320Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat0g
    Cholesterol
    Sodium1270mg53%
    Potassium700mg20%
    Protein10g20%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate61g20%
    Dietary Fiber6g24%
    Sugars9g18%
    Vitamin A4%
    Vitamin C60%
    Calcium8%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Nadia Niazi 2 years ago
    This jajangmyeon was amazing! Easy to make and super flavourful. I added 1/4 tbsp of toasted sesame oil after mixing the noodles and the sauce so that they wouldn’t dry out. Cucumber turned out to be a great substitute of the danmuji they usually serve with jajangmyeon, it adds a fresh touch to the dish 🙂

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