MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegan Jjajangmyeon (Korean-Chinese Black Bean Noodles)
Categories: Chinese, Korean
Yield: 4 Servings

2 tb Vegetable oil
3/4 c Vegan steak
1/2 c Onion; chopped
3 cl Garlic; minced
1/3 c Jjajang paste
1/2 c Zucchini; chopped
1 Yellow potato; diced
1/2 ts Sea salt
1 c Cabbage; chopped
1/2 ts Black pepper
1 tb Soup soy sauce
3 tb Brown rice syrup
2 c Vegetable broth
1/2 c Frozen peas
1 tb Potato starch
12 oz Noodles; cooked per pkg
- instructions

Preparation time: 5 minutes
Cooking time: 25 minutes

This meatless take on a classic noodle dish!

Skip if making this oil free: Add 1 tb of oil to a large wok over
medium-high heat. When the oil begins to shimmer, around 1 minute,
add the vegan steak. Cook until browned, around 2 to 3 minutes.
Remove from wok and drain excess oil on paper towel. Set aside.

Add vegetable broth if making this oil free. To the same pan in which
you cooked the vegan steak, add onions, garlic. Add mushrooms if
substituting for vegan steak. Saute until the onions begin to brown,
around 3 minutes. Create a well in the center of your wok and add 1
tb of oil or vegetable broth. When the oil begins to shimmer, around
30 seconds, add jjajang paste. Gently saute the paste in the oil
until it becomes extra glossy.

Next, add the zucchini, potato, and cabbage and continue sauteing
until zucchini begins to get soft, around 2 minutes. Season with salt
and pepper. Incorporate the stir-fried vegetables into the paste
until evenly coated. Deglaze the pan with soy sauce and add
sweetener. Stir the contents of the pan until the vegetables are
glossy.

Add vegetable broth and bring to a boil. Then lower heat to low and
let the contents simmer until the potatoes are fork tender, about 15
minutes. While the sauce is stewing, create a roux by whisking
together the potato starch with 1/4 cup of water. When the potatoes
are just about cooked, add frozen peas, the vegan steak that was
removed at the beginning, and the roux. Continue stirring over low
heat until the sauce thickens into a gravy consistency. Pour over
cooked noodles and enjoy with pickled daikon, kimchi, and raw onions.

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
jjajangmyeon-recipe-korean-black-bean-noodles/>

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