Korean-Inspired Black Bean Noodles
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Korean-Inspired Black Bean Noodles

Korean-Inspired Black Bean Noodles

with Cucumber-Sesame Salad

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!

Optional Spice

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time


serving amount

370 mL

Black Beans

200 g

Ramen Noodles

(Contains Wheat)

200 g


132 g

Mini Cucumber

113 g


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


2.66 tbsp


0.38 tsp


0.13 tsp



Nutrition Values

/ per serving
Calories690 kcal
Fat25 g
Saturated Fat3 g
Carbohydrate100 g
Sugar18 g
Dietary Fiber13 g
Protein20 g
Cholesterol0 mg
Sodium2280 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pot
Small Bowl
Measuring Cups
Measuring Spoons
Large Non-Stick Pan
Paper Towel



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.

Toast sesame seeds

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.

Cook veggies

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.

Make sauce

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.

Cook noodles

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.

Finish and serve

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!