Vegan Jajangmyeon (Korean Noodles with Black Bean Sauce)

pickledplum.com

Nik Bisht

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 zucchini (chopped bite size)

2 celery stalks (chopped bite size)

7 ounces cabbage (chopped bite size)

½ cup cucumber (peeled and sliced into matchsticks)

subheading: FOR THE SAUCE:

6 tablespoons Korean black bean paste

2 ½ tablespoons rice vinegar

2 tablespoons brown sugar

1 cup water

2 tablespoons potato starch mixed with ¼ cup water

salt and pepper (to taste)

Directions at pickledplum.com

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