Recipes for Korean Jajangmyeon Instant Black Bean Noodles

Ingredients

• 2 packs of expired Jajangmyeon instant black bean noodles
• 2 cups cooked rice
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Cook the expired Jajangmyeon instant black bean noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and stir-fry for 1 minute.
3. Add the mixed vegetables and stir-fry for 2-3 minutes until they are slightly tender.
4. Add the cooked rice and stir-fry for 3-4 minutes, breaking up any clumps.
5. Add the cooked Jajangmyeon noodles, soy sauce, and sesame oil. Stir-fry for another 2-3 minutes until everything is well combined and heated through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!

Ingredients

• Korean Jajangmyeon instant black bean noodles
• Cucumber
• Carrot
• Red bell pepper
• Green onion
• Sesame seeds

Instructions

1. Cook the black bean noodles according to package instructions.
2. Rinse the cooked noodles under cold water and drain well.
3. Julienne the cucumber, carrot, and red bell pepper.
4. Chop the green onion.
5. In a large bowl, combine the cooked noodles, julienned vegetables, and chopped green onion.
6. Toss the salad well to evenly distribute the ingredients.
7. Sprinkle sesame seeds on top for garnish.
8. Serve immediately and enjoy!

Ingredients

• 2 packs of expired Jajangmyeon instant black bean noodles
• 1 cup broccoli florets
• 1 small bell pepper, julienned
• 1 small carrot, julienned
• 1/2 cup sliced mushrooms
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 cup water
• 2 tablespoons oyster sauce
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions

1. Cook the expired Jajangmyeon instant black bean noodles according to the package instructions. Drain and set aside.
2. Heat vegetable oil in a large pan or wok over medium heat. Add minced garlic and stir-fry for 1 minute.
3. Add broccoli, bell pepper, carrot, and mushrooms. Stir-fry for 3-4 minutes until the vegetables are crisp-tender.
4. In a small bowl, whisk together water, oyster sauce, soy sauce, and sesame oil.
5. Add the cooked Jajangmyeon noodles to the pan and pour the sauce over them. Stir-fry for another 2-3 minutes until everything is well coated and heated through.
6. Season with salt and pepper to taste.
7. Serve hot and enjoy!