Black-Bean Sauce Noodles (Jajangmyeon)

 

 

 

 

 

  

 

Ingredients for 3 servings

# Black Bean sauce: 3 tbsp
# Meat (chicken or pork - diced ) 200 gm
# Spaghetti: 300 gm (cook until tender; and drain)
# Onions (~ 40 gm)
# Potato (skinned and diced): 60 gm - boiled in water until softened
# Zucchini (diced) : about 50 gm
# Button mushroom(diced):  about 50 gm
# Onions:  1 medium size (or about 40g)
# Cooking oil: 1 tbsp
# Chicken stock
# water : ~ 2 cups (400 ml)
# tapioca: 1 tablespoon (add some water to make it into a paste)
# lettuce : a few leaves

Directions:
1. Fry black-bean sauce with the oil for about 2 minutes. Except for some sauce, set aside the rest of the bean sauce.
2. Add in the meat and stir into the leftover black bean sauce for a couple of minutes; then add in onions, zucchini, mushrooms, potato, chicken stock,  rest of the black bean sauce and water.Stir in the spaghetti and cook for a few minutes and put in the tapioca paste to thicken the gravy.
3. Dish out the noodles on the plate lined with lettuce.