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A close up shot of a bowl of jajangmyeon with chopsticks on the side.
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5 from 1 vote

Vegan Jajangmyeon ( Black Bean Noodles )

This saucy & rich Korean-Chinese inspired vegan jajangmyeon, or black bean noodles, is better than takeout ! This noodles dish is super easy & quick to fix.
Course Main Course
Cuisine Chinese, korean
Prep Time 10 minutes
Cook Time 15 minutes
Soaking time 20 minutes
Total Time 45 minutes
Servings 4 servings
Calories 326kcal
Author Meesha

Ingredients

  • 4 serving noodles of choice * ( about 6 oz fresh noodles or 2 oz dried noodles per serving )

For dried mushrooms

For the black bean sauce

  • 3 tablespoon chunjang ( also labelled as black bean paste / jjajang )
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 14 oz block extra firm tofu drained
  • 2 stalks celery diced
  • 1 medium carrot diced
  • 1 tablespoon maple syrup or other sweetener of choice
  • 2 teaspoons sesame oil

For cornstarch slurry

  • 1 tablespoon cornstarch ***
  • ¼ cup water

Instructions

  • Soak dried shiitake in hot water for 20-30 minutes to rehydrate them. Sliced them thinly. Reserve a cup of shiitake water for later use.
  • Crumbled up tofu into small pieces, either by using a fork or your hands.
  • Cook noodles according to package instructions. Set aside.
  • Heat up about ½ tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium high heat. Add in chunjang and fry for 2-3 minutes, stirring constantly. This helps remove the bitterness of the paste. Remove from pan and set aside.
  • In the same pan, heat up another ½ tablespoon of oil and add in onion. Stir-fry until onion is translucent, about 2-3 minutes. Add in garlic and cook for an additional 1-2 minutes until garlic is fragrant, stirring frequently.
  • Next, stir in all veggies and crumbled tofu into the pan and cook for 3-4 minutes, or until veggies have softened. Add black bean paste back to the pan and stir until the paste is evenly distributed.
  • Now, add in 1 cup of reserved shiitake water. Bring mixture to a boil, then lower heat to a simmer. Let it cook, uncovered for 3-4 minutes. In the meantime, make cornstarch slurry by mixing cornstarch with ¼ cup water.
  • Add slurry into the pan and cook until sauce has thicken. Give it a taste and season with salt, if needed. Serve it over cooked noodles and enjoy !

Notes

*Noodles - Any kind of noodles can be used in this recipe. Do note that nutrition facts is calculated using dried udon noodles, and will differ depending on kinds of noodles used. 
**Dried mushrooms - can be substituted with fresh shiitake mushrooms. Simply use water or vegetable broth in place of shiitake water. 
***Cornstarch -  can be substituted with equal parts of potato starch. You can also use twice the amount of tapioca starch or arrowroot starch.
Storing - You will need to store noodles and black bean sauce separately .Store leftover vegan jajangmyeon sauce in a sealed container and it will last in the fridge for 3-4 days. The sauce can also be kept in the freezer for up to 3 months. 
As for the noodles, they can be refrigerated for up to 2 days. You will need to toss the noodles in some olive oil to prevent them from clumping together. Or, simply cook up some noodles when you are ready to serve the leftover sauce.
Reheating - To reheat frozen sauce, simply let it thaw in the fridge overnight or on countertop for a few hours, then reheat it on stove. Or, you can choose to reheat them using the microwave.

 
 

Nutrition

Calories: 326kcal | Carbohydrates: 52g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Sodium: 1181mg | Potassium: 314mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2638IU | Vitamin C: 4mg | Calcium: 58mg | Iron: 2mg