Korean-Inspired Black Bean Noodles
with Cucumber-Sesame Salad- Wheat
- Sesame
- Gluten
- Soy
- Sulphites
This black bean sauce is super savoury, to the point of being addictive! Our black bean noodles are inspired by the cheeky late-night takeout you'd enjoy in Korea called jajangmyeon - but you can just call it delicious!
Ingredients
370 mL
Black Beans
200 g
Ramen Noodles
(Contains: Wheat)
200 g
Zucchini
132 g
Mini Cucumber
113 g
Mushrooms
3 unit
Garlic, cloves
2 unit
Green Onion
1 tbsp
Sesame Seeds
(Contains: Sesame)
4 tbsp
Vegetarian Oyster Sauce
(Contains: Gluten, Soy, Sulphites)
2 unit
Miso Broth Concentrate
(Contains: Soy)
1 tbsp
Rice Vinegar
(Contains: Sulphites)
1 unit
Hot Pepper
Not included in your delivery
1.25 tsp
Sugar*
2.66 tbsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce.Heat Guide for Step 4 (dbl for 4 ppl): 1/8 tsp mild, 1/4 tsp medium and 1/2 tsp spicy! Add 10 cups water and 1 tbsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Meanwhile, quarter mushrooms.Cut zucchini into 1/2-inch pieces.Thinly slice green onions.Peel, then mince or grate garlic.Halve cucumbers lengthwise, then cut into 1/4-inch half-moons.Finely chop chili, removing seeds for less heat. (TIP: We suggest using gloves when prepping chilies!)Add cucumbers and 1/4 tsp (1/2 tsp) salt to a small bowl. Toss to coat.Drain and rinse beans.
Heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat, then transfer sesame seeds to a plate.
Reheat the same pan over medium-high.When hot, add 1 tbsp (2 tbsp) oil, then mushrooms. Cook, stirring occasionally, until golden-brown, 5-6 min.Add zucchini and black beans to the pan with mushrooms. Season with salt and pepper. Cook, stirring occasionally, until zucchini is tender-crisp, 3-5 min.
Measure 1/4 tsp (1/2 tsp) garlic. Set aside for cucumber-sesame salad.Add 1 tbsp (2 tbsp) oil to the pan with veggies, then remaining garlic and 1/4 tsp chilies. (NOTE: Reference heat guide.) Cook, stirring often, until fragrant, 30 sec.Add vegetarian oyster sauce, miso broth concentrates, 1/2 cup (1 cup) water and 1 tsp (2 tsp) sugar. Bring to a simmer.Once simmering, reduce heat to medium-low. Cook, stirring often, until sauce thickens slightly, 2-3 min.
Add noodles to the boiling water. Cook uncovered, stirring occasionally, until tender, 3-4 min.Drain, then rinse under warm water.Return noodles to the same pot, off heat. Add half the sesame seeds and 1 tsp (2 tsp) oil. Toss to coat.
Drain and rinse cucumbers, then pat dry with paper towels. Return to the same bowl.Add vinegar, half the green onions, remaining sesame seeds, reserved garlic, 1/4 tsp (1/2 tsp) sugar and 1 tsp (2 tsp) oil. Season with pepper, then toss to combine.Divide noodles between bowls. Top with black bean mixture.Sprinkle remaining green onions over top.Serve cucumber-sesame salad alongside.Toss noodles with black bean mixture before digging in!
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the savory sauce and cucumber salad, though some found the overall taste mild or flat.
- Ease of prep: Several noted the recipe was easy to make, but some found the cooking order confusing.
- Suggestions: Consider reducing cooking time for black beans to prevent mushiness; add broccoli for extra vegetables.
- Portions: Some felt there were too many beans for 4 servings; others wanted more noodles or cucumbers.
- Texture: Several mentioned issues with mushy or sticky noodles; cooking vegetables less might help maintain crispness.
