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Playing Rachael's Pork + Black Bean Noodles Loaded With Veggies

Rach is making an udon dish that she describes as big, fat chewy noodles in a fantastic black bean sauce with pork and lots of vegetables, including a garnish of thinly sliced onion and pickled cucumbers. "Come on!" she exclaims. "But, is the dish about the noodles? It's about all the other stuff!" So, if you don't have udon, no problem. You can use any other chewy noodle, including bucatini or buckwheat noodles. 

For more Asian noodle dishes from Rach, check out her Chicken Chow Mein and Korean-Style Noodles with Veggies and Spicy Sausage


For the Toppings:
  • Halved small white or red onion, very thinly sliced
  • Seedless baby/seedless cucumbers, very thinly sliced and dressed in rice wine vinegar with a sprinkle of sugar and salt
For the Sauce:
  • 1 ½ cups stock (vegetable or chicken or bone broth; Rach likes Hearth brand)
  • ½ cup black bean paste (chunjang or jjajang)
  • 2 large cloves garlic, pasted or finely chopped
  • 1 tablespoon light brown sugar
  • 1 tablespoon toasted sesame oil
  • 4 cloves garlic, chopped
  • 2 inches ginger, finely chopped or baby matchsticks
  • 3 tablespoons high-temp cooking oil
  • ¾ pound pork loin or tenderloin, diced into bite-sized pieces
  • 1 large white or russet potato, peeled and diced
  • Salt and white pepper
  • 1 large onion, chopped
  • 1 small to medium zucchini, diced
  • 2 fat cloves garlic, crushed
  • 2 carrots, diced
  • 1 tablespoon cornstarch stirred into slurry with 2 tablespoons water
  • 1 pound udon or buckwheat thick fresh noodles


Serves: 4 to 6


For the toppings, prepare and set aside.  

For the sauce, whisk ingredients to combine. Set aside until ready to use. 

Bring a pot of water to boil for noodles.  

In a large cast-iron skillet or nonstick skillet, heat oil.

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

12-Inch Premium RUST-RESISTANT™ Cast Iron Skillet

Rachael Ray

Add pork and potato, season with salt and white pepper and cook to light golden. Remove pork mixture from pan, leaving drippings. Add onions, zucchini and garlic and soften 3 to 4 minutes. Add carrots and sauce, bring to simmer and cook 10 minutes. Add cornstarch slurry and simmer on low until sauce is glossy and thickened.    

Cook noodles and add to pan, then return pork and potatoes to pan and toss to combine over medium heat. Serve with toppings.