Korean-Style Black Bean Noodles
Description
This savory noodle dish is inspired by classic Korean jjajangmyeon and brings together deep, bold flavors with fresh vegetables and tofu. The black bean sauce, gently toasted to release its richness, creates a silky and hearty coating for the noodles. Crisp tofu, tender zucchini, and sweet bell pepper add texture and balance, while a touch of heat from chili flakes rounds everything out. Comforting and satisfying, this dish makes an easy and flavorful weeknight meal.
Ingredients
- ¼ cup Korean black bean paste (chunjang)
- ¼ cup neutral oil
- 2 cups water
- 1 tbsp cornstarch
- ½ tbsp cane sugar
- 1 packet rice noodles
- 1 green bell pepper, chopped
- 1 small zucchini, chopped
- 1 block firm tofu, cubed (about 12–14 oz)
- Red chili flakes, to taste
- Salt, to taste
Directions
- Prep veggies: Chop green pepper and zucchini into bite-sized pieces. Cube tofu.
- In a small pan, heat ¼ cup of the oil and add black bean paste.
- Let it sizzle gently for 3–5 minutes, stirring so it doesn’t burn.
- Turn off the heat and pour into a bowl.
- Separate the oil from the paste (you’ll use both later).
- In another bowl, whisk water, cornstarch, and sugar until smooth.
- Add the black bean paste only (not the oil) and stir well.
- Heat the flavored oil in a large pan/wok.
- Add the tofu and sauté until light golden.
- Add chopped veggies and stir-fry until slightly softened.
- Season: Add red chili flakes and a pinch of salt.
- Pour in the sauce mixture and stir until it thickens.
- Add cooked noodles and toss to coat evenly.
- Taste and add more black bean paste if needed.
- Serve hot and enjoy!