Soybean Jajang Capellini

Name: Soybean Jajang Capellini
Yield: 492 g
Ingredients: Stir-fried Potatoes 70 side dish bowl; Capellini 55 g; Blanched Enoki Mushrooms 100 side dish bowl; Soybean Jajang Sauce 162 pack; Onion 105 half onion (1/2)

533 kcal

#Soybean Jajang #Vegan Jajangmyeon #Capellini Pasta #Soy Sauce #Low Calorie #Asian Fusion #Noodle Dish #Vegetarian Pasta #Plant-based Food #Healthy Diet

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Ingredients

Main ingredients

Stir-fried Potatoes 1 side dish bowl
Capellini 55 g
Blanched Enoki Mushrooms 1 side dish bowl
Soybean Jajang Sauce 0.9 pack
Onion 1.5 half onion (1/2)

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 92.13 g 66%

Protein 19.34 g 14%

Fat 12.84 g 21%

Serving size 492g

Cooking steps

1

Boil the soybeans and set aside.
2

Finely chop vegetables such as onion, carrot, and zucchini.
3

Heat olive oil in a pan and sauté the chopped vegetables and soybeans.
4

Make the jajang (black bean) sauce with doubanjiang, soy sauce, oyster sauce, etc.
5

Place the cooked capellini noodles on a plate.
6

Pour the jajang sauce over the noodles.
7

Finish with sliced green onions and whole sesame seeds.

Soybean Jajang Capellini

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