Noodles In Black Bean Sauce

• 1 pound fresh jajangmyeon/udon noodles (can substitute with a couple packages of instant ramen noodles)
• 2 tablespoons Vegetable oil
• 6 ounces fatty pork belly, large diced
• 3 ounces pork shoulder, large diced
• 1 piece 1-inch knob of ginger, peeled and minced
• 2 garlic cloves, minced
• 1/2 medium carrot, peeled and diced
• 1 large Yukon gold potato, peeled and diced
• 2 medium red onions, diced
• 1/2 zucchini, peeled and diced
• 1/2 cup chunjang (Korean black bean paste)
• 2 tablespoons sugar
• 1 pinch Kosher salt, to taste
• 1/4 cup julienned zucchini, for garnish
• 1/4 pickled yellow daikon, cut into half-moons (optional)

1. Bring a large pot of water to a boil and add noodles. Boil the noodles for 8 minutes until soft (just beyond al dente). Reserve 1 1/2 cups of the noodle cooking water, drain the noodles, and rinse with cold water to cool to room temperature. Drain well and reserve.
2. While the noodles are boiling, heat 2 tablespoons of vegetable oil on high heat in a wok or large skillet until lightly smoking. Add diced pork belly and shoulder and render for 2 minutes.
3. Add ginger and garlic and saute for 1 minute, being mindful not to burn. Add carrots, potatoes, onions, and zucchini and saute for 6 minutes, until vegetables are softened.
4. Mix in the chunjang, sugar, 1 cup of noodle water, and salt to taste. Cook for 7 minutes, or until the sauce has thickened and the potatoes are fully cooked. If you need to add more noodle water, do so.
5. Divide noodles into 2 bowls and top with warm sauce. Garnish with julienned zucchini and pickled yellow daikon, if using. As an alternative, the sauce can be served over cooked rice for a dish called "jjajangbap."

fresh jajangmyeonudon noodles, vegetable oil, pork belly, pork shoulder, ginger, garlic, carrot, gold potato, red onions, zucchini, chunjang, sugar, kosher salt, zucchini, yellow daikon

Taken from food52.com/recipes/41418-noodles-in-black-bean-sauce (may not work)