Korean Jjajangmyeon (Black Bean Noodle Bowl)

Ingredients

• 250g wheat noodles
• 300g can black beans, drained
• 1 onion, diced
• 150g carrot, diced
• 100g potato, diced
• 3 cloves garlic, minced
• 3 tbsp black bean paste (chunjang)
• 2 tbsp soy sauce
• 1 tbsp sugar
• 200ml vegetable stock
• 2 tbsp neutral oil
• sesame seeds and sliced cucumber for topping

Method

1. Cook noodles according to package directions; drain and set aside.
2. Heat oil in a large pan and sauté onion, carrot, potato, and garlic for 5 minutes.
3. Stir in black bean paste and cook 1 minute; add black beans, soy sauce, sugar, and stock.
4. Simmer for 8 minutes until vegetables are tender and sauce thickens.
5. Serve sauce over noodles; top with sesame seeds and cucumber.