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Whole Wheat Pasta Jajangmyeon

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Total time: 30 minutes

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Serves 4

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7.5 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

224g - Whole-wheat pasta, dry


160g - Pork tenderloin, cut into 2cm cubes


100g - White radish, raw, cut into 2cm cubes


1 - Green zucchini, small, unpeeled, raw, cut into 2cm cubes


1 - Small onion, diced


5 tb - Black bean sauce


1 tb - Sesame oil


16g - Potato starch


1 tsp - Maple sugar


½ cup - Cucumber, with peel, raw


2 ¼ cups - Water

UTENSILS

Mixing bowl, Wok with lid, Cooking pot, Chopping board, Knife

INSTRUCTIONS

1. Boil the pasta according to the packaging instructions. Set aside.


2. Mix the potato starch, ¼ cup of water and maple sugar in a bowl. Set aside.


3. Heat the oil in a wok, add the onion and sauté until it turns light brown.


4. Add the pork and stir fry for 5 minutes until golden brown and crispy.


5. Mix the radish and zucchini, and continue to stir fry for 4 minutes.


6. Add the black bean sauce and two cups of water. Stir and cover for 10 minutes.


7. Gradually add the potato starch mixture and simmer until the sauce is well-mixed and thick.


8. Divide the pasta into four serving bowls and pour soybean sauce on top of the pasta. Garnish with cucumber on top of the sauce and serve.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 292g

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Energy (kcal)

344.1

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Carbs (g)

45.4

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Proteins (g)

18.1

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Fats (g)

8.2

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Fibre (g)

7.5

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