Vegan Jajangmyeon (Korean Black Bean Sauce Noodles)

gastroplant.com

Ginsdale

4 servings fresh wheat noodles Korean or Chinese

4 tablespoons peanut oil separated (2+2)

1 cup green onion cut into ¼ inch (½ cm) lengths (80 grams)

8 ounces brown mushrooms sliced (230 grams)

1 cup carrot peeled and cut into flowers ¼ inch (½ cm) thick (or diced to same thickness)

⅛ teaspoon salt

1 cup potato cut into ½ inch (1 cm) cubes, russet or yukon (160 grams)

4 ounces baked tofu cut into ½ inch (1 cm) cubes (115 grams)

3 cloves garlic minced

⅓ cup Korean fermented black bean paste may be called jajang or chunjang

2 ¼ cups water separated (2+¼)

1 cup frozen green peas (130 grams)

2 Tablespoons cornstarch

1 teaspoon sugar or other sweetener

1 teaspoon toasted sesame oil

½ English cucumber cut into matchsticks for garnish

Directions at gastroplant.com

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