MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Vegan Jjajangmyeon (Korean-Chinese Black Bean Noodles)
Categories: Chinese, Korean
     Yield: 4 Servings

     2 tb Vegetable oil
   3/4 c  Vegan steak
   1/2 c  Onion; chopped
     3 cl Garlic; minced
   1/3 c  Jjajang paste
   1/2 c  Zucchini; chopped
     1    Yellow potato; diced
   1/2 ts Sea salt
     1 c  Cabbage; chopped
   1/2 ts Black pepper
     1 tb Soup soy sauce
     3 tb Brown rice syrup
     2 c  Vegetable broth
   1/2 c  Frozen peas
     1 tb Potato starch
    12 oz Noodles; cooked per pkg
          - instructions

 Preparation time: 5 minutes
 Cooking time: 25 minutes

 This meatless take on a classic noodle dish!

 Skip if making this oil free: Add 1 tb of oil to a large wok over
 medium-high heat. When the oil begins to shimmer, around 1 minute,
 add the vegan steak. Cook until browned, around 2 to 3 minutes.
 Remove from wok and drain excess oil on paper towel. Set aside.

 Add vegetable broth if making this oil free. To the same pan in which
 you cooked the vegan steak, add onions, garlic. Add mushrooms if
 substituting for vegan steak. Sauté until the onions begin to brown,
 around 3 minutes. Create a well in the center of your wok and add 1
 tb of oil or vegetable broth. When the oil begins to shimmer, around
 30 seconds, add jjajang paste. Gently sauté the paste in the oil
 until it becomes extra glossy.

 Next, add the zucchini, potato, and cabbage and continue sautéing
 until zucchini begins to get soft, around 2 minutes. Season with salt
 and pepper. Incorporate the stir-fried vegetables into the paste
 until evenly coated. Deglaze the pan with soy sauce and add
 sweetener. Stir the contents of the pan until the vegetables are
 glossy.

 Add vegetable broth and bring to a boil. Then lower heat to low and
 let the contents simmer until the potatoes are fork tender, about 15
 minutes. While the sauce is stewing, create a roux by whisking
 together the potato starch with 1/4 cup of water. When the potatoes
 are just about cooked, add frozen peas, the vegan steak that was
 removed at the beginning, and the roux. Continue stirring over low
 heat until the sauce thickens into a gravy consistency. Pour over
 cooked noodles and enjoy with pickled daikon, kimchi, and raw onions.

 Recipe by Joanne Molinaro

 Recipe FROM: <https://thekoreanvegan.com/
 jjajangmyeon-recipe-korean-black-bean-noodles/>

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