This Black Bean Noodles recipe comes together in about 30 minutes and is made in one pot for a quick and easy weeknight meal that your family will adore! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of those leftover odds and ends. Can’t wait for you to try this!
Ingredient Breakdown
- Fresh or Dried Noodles (200g)
- Chunjang (Black Bean Paste) (2 tablespoons)
- Vegetable Oil (1 tablespoon)
- Pork (100g, diced)
- Onion (1 medium, diced)
- Zucchini (1 medium, diced)
- Potato (1 medium, diced)
- Cabbage (1 cup, shredded)
- Water (2 cups)
- Soy Sauce (1 tablespoon)
- Sugar (1 teaspoon)
- Pickled Radish or Cucumber Kimchi
Let’s Get Cooking!
Cook the noodles according to the package directions, make sure to drain and set them aside. You want them al dente, which means a little bite to them! (About 4-5 minutes for fresh noodles, or whatever the package suggests for dried.)
In a large pan, heat vegetable oil over medium heat. Add the diced pork and cook until it’s browned, about 4-5 minutes. The sizzling sound here? Heaven!
Toss in the diced onions, zucchini, potato, and cabbage, and stir-fry for a few minutes until the veggies start to soften and those onions turn translucent. The aroma is just fabulous at this point!
Add the chunjang and stir-fry for a couple of minutes, allowing those flavors to meld and become fragrant oh, trust me, you’ll be hooked!
Pour in the water, soy sauce, and sugar. Bring everything to a boil, then reduce the heat and let it simmer for about 10 minutes, or until the sauce thickens. Make sure to scrape the yummy bits off the bottom of the pan; that’s where all the flavor lives!
Finally, serve the cooked noodles topped with the black bean sauce and enjoy with pickled radish or cucumber kimchi for that tangy crunch!
Why I Love This Recipe
This is my go-to recipe when I need something comforting yet quick! It’s a true family favorite my kids enjoy the noodles, and I love how easy it is to make. Plus, the best part is that it’s super flexible; you can use whatever you’ve got on hand. Sometimes I throw in snap peas or even leftover chicken, and every single time, it’s delicious!
If you loved this Black Bean Noodles, be sure to check out my Budae Jjigae (Korean Army Stew), my Korean Rolled Omelette, or my Korean Spinach Salad (Sigeumchi Namul)!
Why This Recipe Works
Quick & Easy
This dish truly comes together in under 30 minutes, making it the perfect weeknight meal for busy families. Seriously, you’ll wonder how something so good can be made in such little time!
One Pot Wonder
Everything cooks in one pot, which means minimal cleanup afterward. Less time washing dishes means more time to relax with your family. And there’s nothing like enjoying a warm bowl of noodles after a long day.
Budget-Friendly
Using affordable, everyday ingredients means this recipe won’t break the bank! Plus, it’s a great way to utilize what’s left in your fridge, so you can keep those groceries in check.
Customizable
This dish is super customizable! Feel free to mix up the vegetables, proteins, or sauces to fit your family’s preferences. The whole family will love it, and it’s an excellent way to get kids involved in cooking, they can help pick the veggies!
Comfort Food
Loaded with tons of flavor, Black Bean Noodles are the ultimate comfort food. You can’t help but feel warm and cozy with this meal sitting in front of you, it’s kind of like a hug in a bowl!
Serving and Storage Tips
Serving Suggestions: Serve these Black Bean Noodles with a sprinkle of sesame seeds on top and a side of pickled radish or cucumber kimchi for that extra zing!
Storage: This dish keeps well in the refrigerator for about 3-4 days, so it’s perfect for meal prep or leftovers!
Reheating Instructions: To reheat, simply pop it in the microwave for a minute or two, stirring to avoid drying out the noodles. Or, if you’re feeling fancy, reheat it on the stovetop with a splash of water to bring back that saucey goodness.
Freezer Friendly: Yes! You can freeze the sauce and noodles separately. Just make sure to use a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge, then reheat gently.
So there you have it quick, easy, and delicious Black Bean Noodles that your family will love! Give it a try and let me know how it turns out. Happy cooking, friends! Follow us on Pinterest for daily inspiration that brings warmth to your table!
Black Bean Noodles
Ingredients
Method
- Cook the noodles according to the package directions, drain, and set aside.
- In a large pan, heat vegetable oil over medium heat.
- Add the diced pork and cook until browned, about 4-5 minutes.
- Toss in the diced onions, zucchini, potato, and cabbage, and stir-fry for a few minutes until the veggies start to soften and the onions turn translucent.
- Add the chunjang and stir-fry for a couple of minutes to meld the flavors.
- Pour in the water, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for about 10 minutes until the sauce thickens.
- Serve the cooked noodles topped with the black bean sauce and enjoy with pickled radish or cucumber kimchi.