Jajangmyeon, a classic Korean noodle dish

Jajangmyeon, a classic Korean noodle dish! Here's a vegan version of the recipe:

Ingredients:

- 200g Korean chewy noodles (or substitute with vegan udon or soba noodles)

- 2 tablespoons vegan soy sauce

- 2 tablespoons rice vinegar

- 2 tablespoons Gochujang (Korean chili paste, ensure vegan)

- 2 tablespoons sugar

- 1 tablespoon sesame oil

- 1 small onion, diced

- 2 cloves garlic, minced

- 1 cup mixed mushrooms (button, cremini, shiitake), sliced

- 1 cup diced zucchini

- 1 cup diced carrots

- 1/4 cup chopped scallions, for garnish

- Sesame seeds, for garnish

Sauce:

- 2 tablespoons cornstarch

- 2 tablespoons water

- 2 tablespoons vegan soy sauce

- 2 tablespoons rice vinegar

- 1 tablespoon Gochujang

- 1 tablespoon sugar

- 1 teaspoon sesame oil

Instructions:

1. Cook the noodles according to package instructions. Drain and set aside.

2. In a blender or food processor, combine the sauce ingredients. Blend until smooth.

3. In a large pan or wok, heat the sesame oil over medium-high heat. Add the onion and garlic and cook until the onion is translucent.

4. Add the mushrooms, zucchini, and carrots. Cook until the vegetables are tender-crisp.

5. Pour the sauce into the pan and stir to combine. Bring the sauce to a simmer.

6. Reduce the heat to medium-low and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.

7. Add the cooked noodles to the pan and toss to combine with the sauce and vegetables.

8. Garnish with scallions and sesame seeds. Serve immediately.

Tips:

- Use a variety of mushrooms for added texture and flavor.

- If using Gochujang, ensure it's vegan. Some brands may contain animal products.

- Adjust the level of spiciness to your liking by adding more or less Gochujang.

- Serve with additional sesame seeds and scallions on the side, if desired.

Enjoy