Vegetarian Korean Black Bean Sauce Noodles
A vegetarian / vegan version of Jajangmyeon
Servings Prep Time
5servings 30 minutes
Cook Time Passive Time
30minutes 0minutes
Servings Prep Time
5servings 30 minutes
Cook Time Passive Time
30minutes 0minutes
Ingredients
Instructions
  1. To a warm pan on medium heat add 1 1/2 Tablespoons of a neutral cooking oil and add the onions. Cook on medium until the onions just start to get some color. This should take around 5 minutes.
  2. Add the cabbage and zucchini and cook until they start to get some color. This should also take about 5 minutes.
  3. Add the mushrooms and cook down for another 5 to 10 minutes and remove all of the veggies from the pan.
  4. Turn off the heat and add 1 Tablespoon on oil to the pan then add the black bean paste and sugar. If the pan is not hot enough you can turn the heat on low and cook the paste for 2 to 3 minutes.
  5. After the paste has fried in the oil add the Vegetarian Oyster Sauce.
  6. Mix the cornstarch in the water and add to the pan. Turn up the heat and thicken the sauce. 
  7. Cook the noodles according to package instructions. These said 5 to 7 minutes. After that they need to be rinsed off in cold water to stop the cooking and remove excess starch.
  8. To serve place noodles in the bottom of a bowl, add sauce and top with fresh cucumber.