Ingredients

• 1 pack Naturally Yours Quinoa Noodles
• 1 cup mushrooms (roughly chopped)
• ½ cup shredded cabbage
• 1 onion (roughly chopped)
• ½ cup diced zucchini
• 4–5 green onions
• 1 tsp ginger (finely chopped)
• 4–5 cloves garlic (finely chopped)
• Thinly sliced cucumber (for garnish)
• 1 cup vegetable broth
• 1 tbsp cornstarch
• 1 tbsp cane sugar
• 2 tbsp water (for slurry)
• 3 tbsp neutral oil
• 4–5 tbsp Chunjang / Black Bean Paste (Jjajang)
• 1 tsp sesame seeds (to sprinkle)

Instructions

1. Boil noodles as per pack instructions. Drain and set aside.
2. In a small pan, heat 1 tbsp oil and cook the black bean paste for a few minutes. Keep aside.
3. In a bowl, mix cornstarch with 2 tbsp water to make a slurry. Keep aside.
4. In a wok, heat remaining 2 tbsp oil. Add onions, followed by ginger and garlic. Sauté for a few minutes.
5. Add mushrooms and zucchini. Cook until mushrooms soften.
6. Add cabbage, cooked black bean paste, green onions, and cane sugar. Mix well.
7. Pour in vegetable broth and cornstarch slurry. Let it simmer until slightly thickened.
8. Arrange noodles in a bowl. Pour the prepared black bean sauce over it. Top with cucumbers and sesame seeds.