Low Fat Jajangmyeon
Indulge in the comforting flavors of Korean cuisine with this healthy and flavorful *Low Fat Jajangmyeon*. This lightened-up take on the classic dish delivers all the savory, umami-rich depth you love, thanks to chunjang (black bean paste), while substituting whole wheat noodles and lean ground turkey or chicken for a guilt-free twist. Loaded with vibrant vegetables like zucchini, carrots, and green peas, this dish is as nutritious as it is delicious. A touch of sesame oil and low-sodium soy sauce enhances the rich, satisfying sauce, which is thickened to perfection with a simple cornstarch slurry. Quick to prepare in just 40 minutes, this streamlined version of jajangmyeon is ideal for busy weeknights. Garnished with fresh scallions, it’s a wholesome and irresistible way to enjoy authentic Korean flavors at home. Perfect for anyone looking for a healthier spin on an iconic comfort food, this recipe hits all the right notes!
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Recipe Information
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
Instructions
Cook the whole wheat noodles according to package instructions. Drain and set aside.
In a large pan, heat sesame oil over medium heat. Add minced garlic and sauté until fragrant.
Add the low-fat ground turkey or chicken and cook until browned, breaking it apart with a spoon.
Stir in chopped onion and continue to sauté until the onion is translucent.
Add zucchini, carrot, and green peas to the pan, cooking until vegetables are tender.
Stir in the black bean paste, low-sodium soy sauce, and sugar, mixing until the vegetables and meat are well coated.
Pour in the vegetable broth and bring to a simmer. Reduce the heat and allow to simmer gently for 5-7 minutes.
In a small bowl, mix cornstarch with water until smooth. Pour this mixture into the pan to thicken the sauce, stirring continuously.
Once the sauce has thickened, combine it with the cooked noodles, ensuring they are thoroughly coated in the sauce.
Divide the jajangmyeon into bowls, garnish with chopped scallions, and serve immediately.
Nutrition Facts
Calories |
1203 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 4539 mg | 197% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 42.1 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2405 mg | 51% | |
*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.
