I like this recipe for Korean Black Bean Noodles especially because I read on Beyond Kimchee that is a big kid food in Korea. Doesn’t that just seem like so much more a fun than the kid friendly American mac & cheese? Okay mac & cheese and these noodles are both good in their own way, but I like that they are super saucy and secretly loaded with vegetables. And I bet I would have loved them as a little one. Then again, I loved everything growing up, I was not a picky eater!
1/4 cup olive oil (some of this oil is discarded after frying the black bean paste)
6 tablespoons fermented black bean paste (Korean is best)
3 teaspoons sugar
1 tablespoon oil
1/2 package Upton’s Natural Bacon Seitan (optional)
2 small potatoes diced
2 carrots diced
1 zucchinni diced
1 onion diced
2 cups water
2 Tablespoons corn starch stirred into 1/4 cup water
1 tablespoon sesame oil
3-4 portions Asian medium thick wheat noodles (Korean wheat noodles found in the original recipe are ideal-I used Taiwanese dry noodles because that’s what we had)
- Heat the olive oil in a saute pan or skillet and add the black bean paste and sugar, and fry for a few minutes. This gets rid of the bitter taste. Remove the paste from the oil and set aside.
- If the paste didn’t stick to the bottom, remove all but one tablespoon of oil. If it did stick, wash out the pan and add in a tablespoon oil. Saute the bacon if using for a few minutes, then remove from pan. Toss in the potatoes and cook for a couple of minutes, then add the carrots and cook for a couple more minutes, then add the zucchini and onions and cook until tender. Lightly salt the veggies.
- Add back in the seitan bacon (if using), black bean paste and water and bring to a boil. Add the cornstarch and water mixture, reduce heat and stir until it gets nice and thick. Stir in the sesame oil.
- Meanwhile cook the noodles according the package directions. Drain and rinse with cold water.
- Put noodles in a bowl and top with the black bean vegetable sauce. Stir and slurp!