Gluten-Free Jajangmyeon

Gluten-Free Jajangmyeon is a savory Korean noodle dish that combines rich black bean sauce with tender gluten-free noodles, topped with a medley of fresh vegetables. This baked version offers a comforting twist, making it perfect for a cozy meal.

Ingredients

• Gluten-free noodles - 200 grams
• Black bean paste - 4 tablespoons
• Vegetable oil - 1 tablespoon
• Onion - 1 medium, diced
• Zucchini - 1 small, diced
• Carrot - 1 small, diced
• Potato - 1 medium, diced
• Garlic - 2 cloves, minced
• Chicken breast - 150 grams, diced
• Chicken broth - 200 ml
• Cornstarch - 1 tablespoon
• Water - 100 ml
• Green onions - 2, chopped (for garnish)
• Sesame oil - 1 teaspoon
• Salt - to taste
• Pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Cook the gluten-free noodles according to package instructions, drain, and set aside.
3. In a large skillet, heat vegetable oil over medium heat. Add diced onion, zucchini, carrot, potato, and garlic, and sauté until vegetables are tender, about 5-7 minutes.
4. Add the diced chicken breast to the skillet and cook until no longer pink, about 5 minutes.
5. Stir in the black bean paste, chicken broth, salt, and pepper. Let it simmer for about 10 minutes.
6. In a small bowl, mix cornstarch with water until smooth. Stir this into the skillet to thicken the sauce, cooking for an additional 2-3 minutes.
7. Combine the cooked gluten-free noodles with the black bean sauce mixture, ensuring the noodles are well coated.
8. Transfer the noodle mixture to an oven-safe dish, drizzle with sesame oil, and bake for 10-15 minutes until heated through.
9. Garnish with chopped green onions before serving.

Nutrition

• Calories: 550
• Protein: 30 g
• Carbs: 75 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 70 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Rich in protein from chicken, supporting muscle growth and repair.
• Packed with vegetables, providing essential vitamins and minerals.

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