Jajangmyeon (Vegetarian Korean Black Bean Noodles)

• 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

1. 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.
2. Combine cornstarch and water together in a bowl until fully mixed.
3. 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.
4. 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.
5. Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

canola oil, clove garlic, carrots, potatoes, salt, zucchini, onion, cornstarch, water, water, black bean paste, white sugar, noodles

Taken from www.allrecipes.com/recipe/267271/jajangmyeon-vegetarian-korean-black-bean-noodles/ (may not work)