Korean-Chinese noodles with pork and black bean sauce (Jajangmyeon / Jjajangmyeon) from The Ultimate Pasta and Noodle Cookbook (page 448) by Serena Cosmo

  • cucumbers
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute beef, chicken, or shrimp for pork loin; dry sherry or mirin for Shaoxing rice wine; safflower oil for grapeseed oil; vegetable broth for chicken broth; and ramen noodles or Chinese egg noodles for jajangmyeon noodles.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute beef, chicken, or shrimp for pork loin; dry sherry or mirin for Shaoxing rice wine; safflower oil for grapeseed oil; vegetable broth for chicken broth; and ramen noodles or Chinese egg noodles for jajangmyeon noodles.

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