Ingredients

• 0.5 tablespoons canola oil
• 1 clove garlic , minced, or more to taste
• 0.5 cups cubed carrots
• 0.5 cups peeled and cubed potatoes
• salt and ground black pepper to taste
• 0.5 cups peeled and cubed zucchini
• 0.5 cups chopped onion
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup water
• 4 tablespoons black bean paste , chunjang
• 1 tablespoon white sugar , or to taste
• ½ , 7 ounce

Instructions

1. 1 Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
2. 2 Combine cornstarch and water together in a bowl until fully mixed.
3. 3 Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
4. 4 Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
5. 5 Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

Nutrition per serving