BLACK BEAN NOODLE TASTE RECIPES

Steps:

• Heat oil in a wok over medium heat. Add garlic, carrot, and potato. Stir and add salt and pepper. Cook until softened, 5 to 7 minutes. Add zucchini and onion; stir.
• Combine cornstarch and water together in a bowl until fully mixed.
• Add water, black bean paste, and sugar to the wok and stir. Add starch mixture to wok slowly while stirring; cook until sauce thickens, 3 to 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Drain.
• Serve noodles in a large pasta bowl and add black bean mixture on top. Mix well.

Steps:

• In a small bowl, combine the potato starch and 1/4 cup (60 milliliters) water. Set aside.
• In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the pork and cook, stirring often, until browned on all sides and some of the fat has rendered, 6 to 7 minutes. Add the onions, garlic and ginger, and cook, stirring occasionally, until the onions have softened, about 5 minutes. Add the potatoes, zucchini and radish, and cook, stirring occasionally, until the radish and potato start to turn translucent, 5 to 6 minutes.
• Stir in the black bean paste, brown sugar, salt, and pepper to taste. Add 3 cups (720 milliliters) water and mix well. Simmer gently for 3 to 4 minutes. Stir the potato starch mixture, then add it to the skillet and mix well. Simmer, stirring frequently, until the vegetables are cooked through and the sauce has thickened, 10 to 12 minutes more.
• Meanwhile, cook the noodles according to the package instructions (usually 5 to 7 minutes). Drain, rinse well and drain again. Divide the noodles among four to six large bowls. Spoon the vegetable mixture on top of the noodles. Garnish with cucumbers and sesame seeds, and drizzle with sesame oil.