115. Vegan Jjajangmyeon

Please note I couldn’t quite find Jjajangmyeon noodles, these are much too thin. Use any ramen or udon noodles (wheat based noodle) that has a nice chewy firmness.

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Step 1

In a small non-stick frying pan, fry off the Korean black bean paste in the vegetable oil over medium heat for around 3-4 minutes, until it clumps together and the sharpness of the saltiness mellows. Transfer to a heatproof jug and allow to cool.

Step 2

Once cool, you’ll see the oil stays on top and stays seperate from the fried bean paste. Pour the oil out into a wok for the stir fry later. Add the remaining ingredients for the sauce and stir together. Keep the cornstarch seperate.

Step 3

Heat the oil in the wok, and stir fry the tofu a bit more until golden and starting to get crisp edges. Add the garlic and ginger, fry for a few seconds, before adding the onion and spring onion. Then fry off the mushrooms for a few minutes, then finally add the wombok and sauce. The salt from the sauce will soften the wombok over the next few minutes, so add the cornstarch slurry - let it cook for a minute to thicken.

Step 4

Cook the noodles based on packet instructions, and portion noodles in bowls. If you need to keep them from sticking, use a little sesame oil. Top with the saucy stir fry from the wok, and some sliced cucumber to garnish.