Noodles with Blackbean Sauce

Ingredients

    6 oz fresh Asian noodles (you can also use linguini)
    1/2 lb pork loin diced or ground pork
    ½ Chinese cabbage
    1 zucchini
    1 potato
    1 brown onion
    ½ English cucumber
    ¼ cup cooked peas
    3 tbsp jajang black bean sauce
    ½ tbsp minced garlic
    1 small capful of stevia (or sugar)
    1/2 tbsp sugar
    ¼ cup cooking wine
    1 cup water
    1 tbsp corn flour
    cooking oil

Directions

    Julienne the cucumber in thin strips and set it aside to use as garnish
    First, chop up the cabbage and set it aside
    Dice up the zucchini, potato and onion
    Lastly, dice up the pork loin
    Heat up a wok or deep sauce pan and drizzle 1 tbsp of cooking oil.
    Add the jajang black bean paste, minced garlic, sugar and fry the sauce for about a minute
    Add the chopped up pork and stir fry with the sauce for about 3-4 minutes
    Once the pork is cooked, add the potatoes (stir fry) and then the rest of the vegetables
    Mix the ingredients well for about 3-4 minutes
    Add a cup of water (Add more as needed) and stir gently
    Let it simmer in medium low heat for additional 10 minutes
    In another pot, boil 8 cups of water for the noodles
    When the water comes to a boil, add the noodles for about 1 minute
    Rinse and strain in cold water and set it aside
    Mix the corn flour with some water and slowly pour over the sauce
    Give it a quick, gentle stir and simmer for additional 5 minutes in low heat
    In a deep bowl, add some of the cooked noodles and pour the sauce over the noodles
    Garnish with julienned cucumber and cooked peas
    Serve with a side of pickled daikon radish or kimchi

Page: http://www.pbs.org/food/recipes/jajang-myun-noodles-with-blackbean-sauce/