Jajangmyeon noodle bowls with tempeh, greens, and black bean sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Jajangmyeon noodle bowls with tempeh, greens, and black bean sauce

Jajangmyeon noodle bowls with tempeh, greens, and black bean sauce

Dairy-Free, Vegan, Protein Plus

2 Servings, 750 Calories/Serving

20 Minutes

Tangy sweet with our house-made fermented black soybean paste, these bowls were inspired by the dish of the same name served at a favorite San Francisco dim sum spot.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound organic flax tempeh
  • 1 organic cucumber
  • 1 tablespoon rice vinegar
  • ½ pound fresh udon noodles
  • 1 bunch organic mustard greens or other leafy greens (about ¾ pound)
  • Sunbasket fermented black soybean paste (fermented black soybeans - canola oil - garlic - ginger - gluten-free tamari - rice vinegar - Chinese chiles - brown sugar)
  • 1 tablespoon sambal oelek (optional)
Ingredient IQ
An umami superstar and an essential ingredient in the Chinese pantry, fermented black soybeans are made by first heavily salting and then fermenting soybeans. When added to stir-fries or other dishes, they contribute a complex mix of sweetness and saltiness.

Nutrition per serving

Calories 750, Total Fat 25g (32% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 640mg (28% DV), Total Carb. 95g (35% DV), Fiber 28g (100% DV), Total Sugars 7g (Incl. 1g Added Sugars, 2% DV), Protein 44g
Contains: Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans, Sesame.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Start the tempeh

Bring a medium [large] sauce pot of water to a boil for the udon.
  • Crumble or cut the tempeh into ¼-inch pieces.
In a medium [large] frying pan, combine the tempeh and 1 cup [2 cups] water and bring to a boil. Cover and cook over high heat, stirring occasionally, until softened, 6 to 8 minutes. Drain the tempeh and transfer to a plate.
While the tempeh cooks, prepare the pickled cucumber.

2

Pickle the cucumber

  • Peel the cucumber, if desired; cut the cucumber into 2-inch matchsticks.
In a medium bowl, combine the cucumber and rice vinegar. Season with salt and toss to coat. Let stand, stirring occasionally, while you prepare the udon.

3

Cook the udon

To the pot of boiling water, add the udon and cook, stirring occasionally to prevent sticking, until just tender, 4 to 5 minutes. Drain the udon, reserving ½ cup [1 cup] cooking water, and return the udon and reserved water to the pot.
While the udon cooks, prepare the mustard greens.

4

Prep the greens; finish the dish

  • Strip the leaves from half the mustard greens and cut lengthwise into thin ribbons. Save the remaining greens for another use.
To the pot with the udon, add the mustard green ribbons, tempeh, fermented black soybean paste, and as much sambal oelek as you like. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the greens are wilted and the liquid has thickened, 2 to 3 minutes. Remove from the heat.
Using a slotted spoon or tongs, transfer the cucumber to a plate. Stir the pickling liquid into the pot with the udon and season to taste with salt and pepper.

Serve

Transfer the udon, tempeh, and greens to individual bowls, garnish with the pickled cucumber, and serve.
Kids Can!
  • Crumble the tempeh.
  • Measure the water for the tempeh.
  • Divide the mustard greens in half.
  • Strip the mustard leaves from the stems.
  • Garnish with the pickled cucumber.
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