This is How You Make Noodles with Black Bean Sauce | w/ Chef Chris Cho

black bean paste

🥗Healthier: miso paste

💰Cheaper: soy sauce + cocoa powder

Miso provides umami flavor with fewer calories.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a budget-friendly protein alternative.

wheat noodles

🥗Healthier: whole wheat noodles

💰Cheaper: rice noodles

Rice noodles are gluten-free and often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is a more affordable cooking oil.

Boil water for the noodles.

Prep vegetables: chop 120 grams of zucchini, 120 grams of onion, and 120 grams of cabbage.

Slice 200 grams of pork shoulder butt into preferred sizes.

Once water is boiling, add the noodles and cook for 5-6 minutes, stirring to prevent sticking.

In a large skillet, heat 3-4 tablespoons of oil over high heat.

Add the pork to the skillet and cook until browned.

Add the chopped onion, zucchini, and cabbage to the skillet and sauté for about 5 minutes.

Add 4 tablespoons of black bean paste to the skillet and toast it in the oil.

Mix the black bean paste with the other ingredients in the skillet until well combined.

Add 2 tablespoons of sugar and 1 tablespoon of soy sauce to the skillet and stir.

Pour in 1 cup of water and let it simmer.

Prepare a slurry by mixing 2 tablespoons of potato starch with 4 tablespoons of water.

Add the slurry gradually to the sauce in the skillet to thicken it, checking the consistency as you go.

Once the noodles are cooked, rinse them to remove starch and set aside.

Serve the black bean sauce over the cooked noodles and garnish with scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens