All Recipes Best Recipe World Cuisine Recipes Asian Korean

Ingredients

½ tablespoon canola oil 1 clove garlic, minced, or more to taste ½ cup cubed carrots ½ cup peeled and cubed potatoes salt and ground black pepper to taste ½ cup peeled and cubed zucchini ½ cup chopped onion 1 tablespoon cornstarch 1 tablespoon water 1 cup water 4 tablespoons black bean paste (chunjang) 1 tablespoon white sugar, or to taste ½ (7 ounce) package jaa jang myun noodles

Nutrition Info

315.2 calories carbohydrate: 55.6 g cholesterol: : - fat: 5.9 g fiber: 2.9 g protein: 9.5 g saturatedFat: 0.3 g servingSize: - sodium: 401.5 mg sugar: 10.3 g transFat: : - unsaturatedFat: : -

Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion, stir.
Combine cornstarch and water together in a bowl until fully mixed.
Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring, cook until sauce thickens, 3 to 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

2 servings

Jajangmyeon (jjajangmyeon) is a quick and easy Korean black bean noodle dish that is delicious.