Jajangmyeon (Vegetarian Korean Black Bean Noodles)

Name: Jajangmyeon (Vegetarian Korean Black Bean Noodles)
Total time: 30
Yield: 2
Ingredients: 0.5 tablespoon canola oil; 1 clove garlic, minced, or more to taste; 0.5 cup cubed carrots; 0.5 cup peeled and cubed potatoes; salt and ground black pepper to taste; 0.5 cup peeled and cubed zucchini; 0.5 cup chopped onion; 1 tablespoon cornstarch; 1 tablespoon water; 1 cup water; 4 tablespoons black bean paste (chunjang); 1 tablespoon white sugar, or to taste; 0.5 (7 ounce) package jaa jang myun noodles

Recipe by Islandwatergirl from allrecipes.com

Dinner 30 Mins.

Ingredients

2 servings

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0.5 tablespoon canola oil
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1 clove garlic, minced, or more to taste
•

0.5 cup cubed carrots
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0.5 cup peeled and cubed potatoes
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salt and ground black pepper to taste
•

0.5 cup peeled and cubed zucchini
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0.5 cup chopped onion

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1 tablespoon cornstarch
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1 tablespoon water
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1 cup water
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4 tablespoons black bean paste (chunjang)
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1 tablespoon white sugar, or to taste
•

0.5 (7 ounce) package jaa jang myun noodles

Instructions

Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
Combine cornstarch and water together in a bowl until fully mixed.
Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.