Recipes for Korean Jjajangmyeon Instant Black Bean Noodles

Ingredients

• 2 packets of expired Korean Jjajangmyeon instant black bean noodles
• 1 tablespoon vegetable oil
• 1 small onion, thinly sliced
• 1 carrot, julienned
• 1 red bell pepper, thinly sliced
• 1 cup cabbage, shredded
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 tablespoon honey or sugar
• 1/4 cup water
• 2 green onions, chopped

Instructions

1. Cook the expired Korean Jjajangmyeon instant black bean noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat.
3. Add the sliced onion, julienned carrot, sliced red bell pepper, and shredded cabbage to the skillet. Stir-fry for 3-4 minutes until the vegetables start to soften.
4. Add the minced garlic and continue to stir-fry for another minute.
5. In a small bowl, whisk together the soy sauce, oyster sauce, honey (or sugar), and water. Pour the sauce mixture into the skillet.
6. Add the cooked Jjajangmyeon noodles to the skillet and toss everything together until well coated with the sauce.
7. Continue stir-frying for another 2-3 minutes until the noodles are heated through.
8. Garnish with chopped green onions and serve hot.

Ingredients

• 1 pack of slightly expired Korean Jjajangmyeon instant black bean noodles
• 100g shrimp
• 100g squid
• 1 onion, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 2 cloves of garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons Korean red pepper paste (Gochujang)
• 1 tablespoon soy sauce
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• 1 cup water
• 2 green onions, chopped for garnish

Instructions

1. In a large pot, bring water to a boil and cook the slightly expired Korean Jjajangmyeon instant black bean noodles according to package instructions. Drain and set aside.
2. Heat vegetable oil in a large pan or wok over medium-high heat.
3. Add garlic, onion, carrot, and zucchini. Stir-fry for 2-3 minutes until vegetables are slightly softened.
4. Add shrimp and squid to the pan and cook for another 2 minutes until seafood is cooked through.
5. In a small bowl, mix together Korean red pepper paste, soy sauce, sugar, sesame oil, and water.
6. Pour the sauce mixture into the pan with the vegetables and seafood. Stir well to combine.
7. Add the cooked Jjajangmyeon noodles to the pan and toss gently to coat them with the sauce.
8. Cook for an additional 2-3 minutes until everything is heated through.
9. Serve hot, garnished with chopped green onions.

Ingredients

• 150g slightly expired Korean Jjajangmyeon instant black bean noodles
• 2 eggs
• 50g grated Parmesan cheese
• 4 slices of bacon, chopped
• 2 cloves of garlic, minced
• 1/2 cup heavy cream
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a bowl, beat the eggs and stir in the grated Parmesan cheese. Set aside.
3. In a large skillet, fry the chopped bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the skillet.
4. Add the minced garlic to the skillet with the bacon fat and sauté until fragrant.
5. Reduce the heat to low and add the cooked noodles to the skillet. Mix well to coat the noodles with the bacon fat and garlic.
6. Pour the egg and Parmesan mixture over the noodles, stirring continuously to ensure the eggs cook and create a creamy sauce. Add the heavy cream and continue stirring until well combined.
7. Season with salt and pepper to taste. Cook for an additional 2-3 minutes until the sauce thickens.
8. Remove from heat and garnish with chopped parsley.
9. Serve hot and enjoy!

Ingredients

• 2 packets of expired Korean Jjajangmyeon instant black bean noodles
• 2 cups cooked rice
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 eggs, beaten
• 2 green onions, chopped
• Salt and pepper to taste

Instructions

1. Cook the expired Korean Jjajangmyeon instant black bean noodles according to the package instructions. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the mixed vegetables and cook for 3-4 minutes until they start to soften.
4. Push the vegetables to one side of the skillet and pour the beaten eggs onto the empty side. Scramble the eggs until cooked through.
5. Add the cooked rice and the drained Jjajangmyeon noodles to the skillet. Mix everything together until well combined.
6. Season with salt and pepper to taste.
7. Continue cooking for another 4-5 minutes, stirring occasionally, until the fried rice is heated through.
8. Garnish with chopped green onions and serve hot.