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Buckwheat Heng Hua Noodles By Me+Food = Love for Family

Buckwheat Heng Hua Jajangmyeon (Black Bean Noodles)


  • 250g Pork Belly (marinated with pepper, ½ tablespoon mirin, 1 teaspoon starch)
  • ½ Cup Mushrooms
  • 3 Cloves of Garlic (minced)
  • 2 Shallots (sliced)
  • 2 Tablespoons Chunjang (black bean sauce)
  • 500ml Chicken Stock
  • ½ Tablespoon Sesame Oil
  • 1 Teaspoon Sugar
  • 2 Tablespoons Potato Starch
  • Water


  1. Marinate pork belly for 1 hour
  2. Pan fry pork belly till golden brown
  3. Add shallots and garlic, fry till it’s fragrant
  4. Add in potato and mushroom
  5. Add sesame oil, Chunjang and fry
  6. Pour in stock & sugar and let it simmer for 15 minutes
  7. Mix starch with water
  8. Pour starch mixture into the stock while stirring until the sauce is thick
  9. Pour black bean sauce over boiled Buckwheat Heng Hua Noodles
  10. Garnish with shredded cucumbers

*If you are vegetarian/vegan, feel free to substitute chicken stock with vegetable stock and pork belly with a vegetable of your choice.

“Yes had tried the product (Buckwheat Heng Hua Noodles) first time. It was convenient and make perfect meals. I’ve tried the remaining in my Jajangmyeon too… was great in texture for the recipe too.” – Me + Food = Love

This sounds like the perfect recipe to go to whenever you need a quick comfort food fix! Also, this recipe is versatile as you can always add in your own preferred ingredients, or even leftovers into the dish. The two recipes show that the texture of our Buckwheat Heng Hua noodles is perfect for both soup or dry recipes!

Get the Buckwheat Heng Hua Noodles HERE


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