In the same hot skillet, add the Korean black bean sauce with sugar.

Set aside the cooked vegetables in a separate plate. Lastly, add the scallions and stir-fry for another 30 seconds. Add the zucchinis and cabbage and cook down for another 3-4 minutes.

In a hot skillet, add oil and cook down onions until translucent.

Set aside as you prep your vegetables and black bean sauce. Drain and rinse with cold water so they stay chewy. You can cook for a little longer if you prefer your noodles softer. Cook the dry noodles until al dente, around 8 minutes.

Cabbage - The cabbage adds bulk to the dish and helps to lighten the otherwise heavy black bean sauceīecause these noodles can be quite heavy in flavor and texture, it's great to serve these with refreshing cucumber slices or pickled radish.

You can use other mushrooms such as brown mushrooms or portobello mushrooms.

Shiitake mushrooms - To sub for the meat, we'll use an ample amount of mushrooms to provide the same 'meat-y' texture and fill the dish out.

Chunjang - Black bean noodle sauce which be the base of the dish.

You will usually find the sauce next to gochujang (spicy chili paste). You should be able to find black bean sauce in any Asian grocery store with a Korean section. However, if you prefer a thicker sauce, you can skip this step, which will make it gan jajangmyeon, dry black bean noodles.

The next step, adding water or stock, is included in this recipe to thin out the sauce, helping to lighten it up. The first time I tried to make this dish, I skimped on the sugar and it was so salty, we couldn't finish the dish! Because the sauce is quite salty, you will want to add sugar to help balance out the flavors.

The first step is to fry the sauce in some oil, this is what make the chunjang into jajang- through the frying process.

Korean spicy black bean noodles