Vegan Jjajangmyeon (Korean Black Bean Noodles)
These Korean Noodles are thick, chewy, drenched in a comforting black bean sauce and topped with fresh cucumbers. You can make this in less than 30 minutes!
Servings: 2
Ingredients
- 2 servings fresh or frozen vegan jajangmyeon (udon/knife cut)
- 1/2 white onion
- 1/2 cup chopped cabbage
- 1/4 cup chopped zucchini (boiled)
- 1/2 cup diced shitake mushrooms
- 2.5 tbsp chunjang (black bean paste)
- 1 tbsp vegan oyster sauce
- 1 tbsp sesame oil
- 1 tsp sweetener agave / maple syrup
- 1 cup water
- 1/2 tbsp corn starch + 1/4 cup water
Fried Tofu
- 150 g extra firm tofu
- olive oil for frying
- 1/2 tsp minced ginger
- 1/2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- salt if needed
Garnish
- julienned cucumber
- toasted sesame seeds
Instructions
- Dice your vegetables - onion, cabbage and zucchini into small pieces. Cut up your tofu into small cubes.
- Add tofu to a pan with olive oil and fry until golden brown and crispy. You can also do this in an air fryer. Air fry at 200°C for 10 minutes, shaking the basket or flipping the tofu halfway through to ensure even crisping.
- Add soy sauce, rice wine vinegar, and minced ginger. Saute the tofu together. Push them aside.
- Add sesame oil to the other half of the pan. Add white onion and saute. Mix all ingredients together, add zucchini, shitake mushrooms, and lastly cabbage. Saute for 3-4 minutes until half cooked.
- Add in black bean paste, vegan oyster sauce, sweetener, mix well and add a cup of water. Bring to a boil.
- Add your corn starch slurry and let the sauce thicken.
- Meanwhile, cook your noodles according to packaging instructions and drain excess water. Rinse your noodles in water to separate them.
- Serve the noodles, alongside the sauce and garnish with julienned cucumber and toasted sesame seeds on top!