20-Min Black Bean Noodle Bowl
Chewy noodles coated in a savory-sweet black bean paste sauce with ground pork and crispy onions. Serve with pickled radish for a tangy, crunchy contrast that makes this Korean-Chinese favorite actually doable on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 24g
Ingredients
- 8 oz fresh wheat noodles (ramen or Chinese egg noodles)
- 6 oz ground pork
- 3 tbsp black bean paste (chunjang or doenjang-gochujang blend)
- ½ medium onion, diced small
- 1 small potato, diced into 0.5-inch cubes
- ⅓ cup pickled radish, sliced
Instructions
- 1
Boil water in a large pot and cook noodles according to package directions until tender. Drain and set aside.
- 2
Heat oil in a skillet over medium-high. Brown ground pork, breaking it up with a spoon, until no pink remains, about 4 minutes.
- 3
Add diced onion and potato. Sauté for 3 minutes, stirring occasionally, until onion softens and potato begins to brown.
- 4
Stir in black bean paste and 0.5 cup water until smooth. Simmer for 2 minutes until sauce coats the back of a spoon.
- 5
Add cooked noodles to the sauce and toss until evenly coated. Divide between bowls.
- 6
Top each bowl with pickled radish and serve hot.
Tools you’ll need
- large pot
- skillet or wok
- wooden spoon
- bowl or pasta strainer
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