Lightened Korean Black Bean Noodles with Mushrooms and Zucchini

Jajangmyeon usually leans on diced pork for richness, but this version gets its body from mushrooms, potato, and a generous amount of black bean paste instead, simmered down with cabbage and zucchini until the sauce turns glossy and thick.

Whole wheat noodles stand in for the usual wheat noodles and add a bit more fiber to the dish, while the sauce itself — built on just a tablespoon of sesame oil — keeps saturated fat low without losing that deep, savory flavor the dish is known for. Mushrooms in particular do a lot of work here, giving the sauce a meaty texture without any meat at all.

Toss everything together right before serving so the noodles get fully coated, and finish with a few extra scallions if you like a sharper bite on top.