Low-Calorie Jajangmyeon

Name: Low-Calorie Jajangmyeon
Total time: 8 min
Cuisine: Chinese
Ingredients: Kelp noodles appropriate amount; Salt 1 tbsp; Baking soda 1 tbsp; Cabbage 100g; Onion 1; Green onion 1 stalk; Starch powder appropriate amount; Abalone appropriate amount; Japanese tiger prawn appropriate amount; Squid appropriate amount; Octopus appropriate amount; Cheongyang chili pepper 1; Chives appropriate amount; Olive oil appropriate amount; Minced garlic appropriate amount; Solid Jajang block 3; Water appropriate amount; Allulose appropriate amount; Oyster sauce appropriate amount

This is a low-calorie Jajangmyeon recipe with only 6 calories. Use seafood and vegetables to make a delicious and healthy Jajangmyeon.

ChineseNoodles

⏱️ 8 min total📝 12 steps

🍳 Start Cooking

What You'll Need

Kelp noodlesappropriate amount

Salt1 tbsp

Baking soda1 tbsp

Cabbage100g

Onion1

Green onion1 stalk

Starch powderappropriate amount

Abaloneappropriate amount

Japanese tiger prawnappropriate amount

Squidappropriate amount

Octopusappropriate amount

Cheongyang chili pepper1

Chivesappropriate amount

Olive oilappropriate amount

Minced garlicappropriate amount

Solid Jajang block3

Waterappropriate amount

Alluloseappropriate amount

Oyster sauceappropriate amount

Instructions

Thinly slice the green onion and Cheongyang chili pepper, and cut the chives into bite-sized pieces.

Dice the onion and cabbage.

Mix starch and water in a 1:1 ratio to make a starch slurry.

Score the squid body in a cross-hatch pattern and cut into bite-sized pieces.

Blanch the Japanese tiger prawns and abalone in boiling water for 5 minutes.

⏱️ 5m 0s

Boil the cleaned octopus in boiling water.

Add baking soda and salt to boiling water, then add the kelp noodles and boil for 3 minutes.

⏱️ 3m 0s

Rinse the kelp noodles in cold water and add them to the Jajang sauce.

Grease a pan with olive oil and stir-fry the minced garlic and green onion to release the aroma.

Add the cabbage and onion and stir-fry, then add the squid and seafood.

Add the solid Jajang block, oyster sauce, and allulose, and mix well to create the Jajang sauce.

Finally, add the kelp noodles and mix well to finish.