Low Fat Jajangmyeon

Indulge in the rich, savory flavors of Korean comfort food with this Low Fat Jajangmyeon, a healthier twist on the classic black bean noodle dish. Made with whole wheat noodles and lean ground turkey or chicken, this recipe keeps things light without sacrificing taste. Fresh vegetables like zucchini, carrots, green peas, and chopped onions are sautéed to perfection and coated with a flavorful sauce made from chunjang (black bean paste), low-sodium soy sauce, and vegetable broth. A splash of sesame oil and a touch of sugar enhance the umami notes, while a cornstarch slurry thickens the luscious sauce to coat every strand of noodle. Ready in under 40 minutes, this low-fat jajangmyeon delivers a guilt-free, restaurant-quality meal perfect for weeknight dinners. Top with fresh scallions for a pop of color and extra freshness!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Whole wheat noodles
• 200 grams Low-fat ground turkey or chicken
• 3 tablespoons Chunjang (black bean paste)
• 2 tablespoons Low-sodium soy sauce
• 1 cup Vegetable broth
• 1 medium, chopped Onion
• 1 small, diced Zucchini
• 1 medium, julienned Carrot
• 1 cup Frozen green peas
• 3 cloves, minced Garlic
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1 teaspoon Sesame oil
• 1 teaspoon Sugar
• 2 for garnish, chopped Scallions

Directions

Step 1

Cook the whole wheat noodles according to package instructions. Drain and set aside.

Step 2

In a large pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.

Step 3

Add the low-fat ground turkey or chicken and cook until browned, breaking it apart with a spoon.

Step 4

Stir in chopped onion and continue to sauté until the onion is translucent.

Step 5

Add zucchini, carrot, and green peas to the pan, cooking until vegetables are tender.

Step 6

Stir in the black bean paste, low-sodium soy sauce, and sugar, mixing until the vegetables and meat are well coated.

Step 7

Pour in the vegetable broth and bring to a simmer. Reduce the heat and allow to simmer gently for 5-7 minutes.

Step 8

In a small bowl, mix cornstarch with water until smooth. Pour this mixture into the pan to thicken the sauce, stirring continuously.

Step 9

Once the sauce has thickened, combine it with the cooked noodles, ensuring they are thoroughly coated in the sauce.

Step 10

Divide the jajangmyeon into bowls, garnish with chopped scallions, and serve immediately.

Nutrition Facts

Serving size	(1364.0g)

Amount per serving	% Daily Value*
Calories	1203.2

Total Fat 25.3g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 6.7g
Cholesterol 140mg	0%
Sodium 4538.6mg	0%
Total Carbohydrate 173.5g	0%
Dietary Fiber 28.5g	0%
Total Sugars 42.1g
Protein 81.4g	0%

Vitamin D 0IU	0%
Calcium 271.2mg	0%
Iron 12.2mg	0%
Potassium 2404.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.3%

Protein: 26.1%

Carbs: 55.6%