Jajangmyeon (Vegetarian Korean Black Bean Noodles) - cooking recipe

Ingredients

1/2 tablespoon canola oil
1 clove garlic, minced, or more to taste
1/2 cup cubed carrots
1/2 cup peeled and cubed potatoes
salt and ground black pepper to taste
1/2 cup peeled and cubed zucchini
1/2 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
1/2 (7 ounce) package jaa jang myun noodles

Preparation

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.