Vegan Korean Black Bean Noodles (Jajangmyeon)

Ingredients

• 1 lb Fresh Udon Noodles
• 1/2 cup Black Bean Paste (Chunjang)
• 4 tablespoons Vegetable Oil
• 1 large Onion, diced
• 1 medium Zucchini, diced
• 2 medium Potatoes, diced
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 cup Vegetable Broth
• 1 tablespoon Sugar
• 1 tablespoon Cornstarch
• 2 tablespoons Water
• 1/2 cup Cucumber, julienned

Instructions

1. 1In a 12-inch skillet, heat 2 tablespoons of the 4 tablespoons of vegetable oil over medium heat (about 350°F/175°C). Add the 1/2 cup of black bean paste and stir constantly for 5 to 7 minutes, until it smells fragrant and has deepened in color. Remove the black bean paste from the skillet and set it aside in a small bowl.
2. 2Fill a large pot with water and bring it to a rolling boil. Add the 1 lb of fresh udon noodles and cook for 3 to 5 minutes, or until they are tender but still have a slight chew. Drain the noodles well and rinse them under cold running water to stop the cooking process and prevent them from sticking together. Set aside.
3. 3In the same large skillet used for the black bean paste, heat the remaining 2 tablespoons of the 4 tablespoons of vegetable oil over medium heat (about 350°F/175°C). Add the 1 large onion (diced), 1 medium zucchini (diced), 2 medium potatoes (diced), 2 cloves garlic (minced), and 1 teaspoon ginger (minced). Stir-fry the vegetables for 8 to 10 minutes, until they are softened and the potatoes are easily pierced with a fork.
4. 4Add the reserved stir-fried black bean paste and the 1 cup of vegetable broth to the skillet with the softened vegetables. Stir everything together to combine and bring the mixture to a gentle simmer.
5. 5In a small bowl, whisk together the 1 tablespoon of cornstarch and the 2 tablespoons of water until no lumps remain, creating a smooth slurry. Pour this slurry into the simmering sauce in the skillet, stirring continuously until the sauce thickens to a glossy consistency, which should take about 1 to 2 minutes.
6. 6Stir the 1 tablespoon of sugar into the thickened sauce until it is fully dissolved. Taste the sauce and adjust if needed, though no other ingredients are available for adjustment.
7. 7Divide the cooked 1 lb of fresh udon noodles evenly among four serving bowls. Spoon the hot black bean sauce generously over the noodles. Garnish each bowl with the 1/2 cup of julienned cucumber before serving.

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