Jajangmyeon Black Bean Sauce Noodles

Ingredients

• 400 g minced pork
• 100 g jjajang (black bean paste)
• 1 courgette, diced
• 200 g potato, peeled and diced
• 1 onion, diced
• 400 g udon noodles
• 3 tbsp vegetable oil
• 2 tbsp cornflour

Method

1. 1

   Heat oil in a wok over a high heat. Fry the black bean paste for 2 minutes, stirring constantly.

2. 2

   Add the minced pork and cook until browned. Add the onion, potato and courgette and stir-fry for 5 minutes.

3. 3

   Pour in 400 ml of water, stir well and simmer for 12–15 minutes until the potato is tender.

4. 4

   Mix cornflour with 3 tbsp cold water and stir into the sauce to thicken. Simmer for 2 minutes until glossy.

5. 5

   Cook the udon noodles according to packet instructions, drain and divide between bowls. Ladle the black bean sauce over the noodles and serve.