Vegan Jjajangmyeon
Thursday, March 28, 2019
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Jjajangmyeon is Korean-Chinese black noodles. It's savory, sweet from kids to adults, everybody loves it! Jjajangmyeon's biggest flavor is coming from
Ingredients
∙ Serves 4-6
Produce
4 Baby portobello mushrooms (approximately 4 oz)
1 Cucumbers
1 1/2 tbsp Garlic
1/4 Green cabbage, cut into large chunks (approximately 8 oz)
1/4 cup Green onions
1 tbsp Hopped fresh ginger
1 Onion, cut into large chunks (approximately 10 oz), large
5 Shiitake mushrooms, dried
1 Zucchini, cut into cubes (approximately 12 oz), large
Condiments
1/3 cup Black bean paste
2 tbsp Oyster sauce, vegetarian
Pasta & Grains
1 Udon noodles, Dried
Baking & Spices
1 Black or white pepper
1 tbsp Cornstarch
1 tbsp Sugar, unrefined raw
Oils & Vinegars
2 tbsp Cooking oil
Liquids
1 cup Water, hot
Ingredients
∙ Serves 4-6
Produce
4 Baby portobello mushrooms (approximately 4 oz)
1 Cucumbers
1 1/2 tbsp Garlic
1/4 Green cabbage, cut into large chunks (approximately 8 oz)
1/4 cup Green onions
1 tbsp Hopped fresh ginger
1 Onion, cut into large chunks (approximately 10 oz), large
5 Shiitake mushrooms, dried
1 Zucchini, cut into cubes (approximately 12 oz), large
Condiments
1/3 cup Black bean paste
2 tbsp Oyster sauce, vegetarian
Pasta & Grains
1 Udon noodles, Dried
Baking & Spices
1 Black or white pepper
1 tbsp Cornstarch
1 tbsp Sugar, unrefined raw
Oils & Vinegars
2 tbsp Cooking oil
Liquids
1 cup Water, hot