Korean Black Bean Sauce Noodles (Jajangmyeon) - vegetarian

Ingredients (3 servings):

• 300 g udon noodles
• vegetables:
• 1 small onion (75 g)
• 1/2 medium zucchini, cut into small cubes (55 g)
• 1 large potato, peeled and cut into small cubes (200 g)
• 5 large button mushrooms, thinly sliced (120 g)
• 1 small cabbage, cut into small to medium pieces (160 g)
• sauce:
• 3 tbsp Korean black bean sauce paste (Chunjang)
• 3 tbsp cooking oil (e.g. sunflower)
• 1 tbsp brown sugar
• 2 tbsp rice wine (or mirin)
• 1/2 cup vegetable stock
• 1/2 cup water
• starch water (2 1/2 tbsp potato starch + 2 tbsp water)
• toppings:
• 1/2 large cucumber, julienned, or
• peas or sweet corn (from a tin), or
• 1 hardboiled egg, or
• yellow pickled radish

Algorithm:

1. Heat up the oil in the wok until it is well-heated.
2. Add the black bean sauce paste and stir it constantly on medium heat for 3 to 5 minutes.
3. Add the brown sugar and stir fry for additional 2 to 3 minutes.
4. Scoop out the paste (without the oil) and set aside; leave the oil in the wok.
5. Add the onion, zucchini, and potato and stir fry for 3 to 5 minutes.
6. Add mushrooms and cabbage and stir fry for 2 to 3 minutes.
7. Add the black bean paste into the wok and mix with the vegetables and stir fry for 1 to 2 minutes.
8. Add the stock, water, and rice wine into the wok and simmer for 5 to 7 minutes on medium heat (cover the wok with a lid).
9. Meanwhile, prepare the noodles according to the instructions.
10. Add the starch water into the wok and stir it. Remove from the heat.
11. Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
12. Add the black bean sauce on top of the noodles, decorate with some topping and serve.

Source: My Korean Kitchen