Vegetarian Jjajangmyeon

Ingredients

• •6 oz fresh udon noodles (or 4 oz dried udon or spaghetti noodles)
• •1 tablespoon vegetable oil
• •8 oz shiitake mushrooms
• •1 cup daikon radish, cut into ½ inch cubes
• •1 cup zucchini, cut into ½ inch cubes
• •1 cup potato, peeled and cut into ½ inch cubes
• •1 1/2 cup onion, large diced
• •2 tablespoon vegetable oil
• •1/4 cup black bean paste
• •2 cup water
• •2 tablespoon potato starch powder, combined with ¼ cup water and 1 teaspoon of sugar in a small bowl, set aside
• •1 teaspoon toasted sesame oil
• •1/2 cup cucumber, cut into thin matchsticks for garnish

Steps

1. 1Cook noodles according to package directions. Drain and rinse under cold water. Set aside.
2. 2Heat 1 Tablespoon of vegetable oil over medium high heat in a wok or large skillet. Add mushrooms and radish and stir fry for 1 minute.
3. 3Add potato, onion, and zucchini and keep stirring for about 3 minutes until the potato looks a little translucent.
4. 4Clear a space in the center of the wok by pushing the ingredients to the edges.
5. 5Add 2 Tablespoons of vegetable oil to the center of the wok, then add 1/4 cup of black bean paste and stir it with a wooden spoon for 1 minute to fry it. Then mix everything in the wok and keep stirring.
6. 6Add 2 cups of water to the wok and let it cook with the lid closed for about 10 minutes.
7. 7Open the lid and taste a sample of the radish and potato. If they’re fully cooked, stir in the starch water little by little. Keep stirring until it’s well mixed and thick.
8. 8Add the sesame oil and remove from the heat.
9. 9Serve over noodles, garnish with cucumber.