Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
Servings:
2
Yield:
2 servings
Ingredients
Directions
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.
Cook’s Note
You can find Korean bean noodles (myun) in the refrigerated section of Korean or Asian markets. Use 2 bunches from a 4-bunch package.
Nutrition Facts (per serving)
315
Calories
6g
Fat
56g
Carbs
10g
Protein
