VEGAN JAJANGMYEON (KOREAN NOODLES WITH BLACK BEAN SAUCE)

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Ingredients
  • 8 ounces dry udon noodles or 12 ounces fresh udon or Chinese noodles
  • 1 tablespoon vegetable oil
  • 1 medium onion finely chopped
  • 8 ounces button mushrooms quartered
  • 1 zuchinni chopped bite size
  • 2 celery stalks chopped bite size
  • 7 ounces cabbage chopped bite size
  • 1/2 cup cucumber peeled and sliced into matchsticks
For the sauce
  • 6 tablespoons Korean black bean paste
  • 2 1/2 tablespoons rice vinegar
  • 2 tablespoons brown sugar
  • 1 cup water
  • 2 tablespoons potato starch mixed with 1/4 cup water
  •  salt and pepper to taste


Instructions
  1. Bring a pot of water to boil.
  2. In a large deep pan over medium high heat, add oil and onions. Cook for a couple of minutes until onions are translucent.
  3. Add mushrooms and cook for 5 minutes, or until the water coming from the mushrooms has evaporated.
  4. Add zucchini, celery and cabbage and stir well. Cook for 3-4 minutes, until vegetables are half cooked.
  5. Add Korean black bean paste, rice vinegar and sugar and stir until sugar has dissolved. Lower the heat to medium and add water. Stir well, cover and cook for 10 minutes.
  6. Whisk the potato starch mixture into the sauce and stir until it thickens. Turn the heat off and set aside.
  7. Boil the noodles, rinse under cold water and drain well. Transfer to a serving bowl.
  8. Top with sauce and sliced cucumber and serve.





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