Ja Jang Noodles is one of the most popular dishes in Asia. It is of Korean/Chinese origin where blanched noodles tossed in the salty, flavourful black soybean paste. Get a good quality Ja-Jang black soybean paste from any leading Asian/Korean supermarket and it will serve you well in the cold rainy nights.
(c) GMV - Got My Vote!
Ingredients:
-1 packet of thin noodles -100g white zucchini -50g roasted capsicum -3 tsp of black bean paste -5g sesame and seaweed seasoning -10ml light soy sauce -10ml olive oil
Instructions:
1. Grate zucchini in long slices.
2. Remove excess moisture with paper towel.
3. Heat oil in pan over medium heat.
4. Lightly sauteed the zucchini slices until semi-translucent.
5. Season with salt.
6. Remove and set aside.
7. Prepare the thin noodles by following package instructions.
8. Cook the thin noodles in boiling water for approx 3 minutes.
9. Drain and set aside to cool.
10. Add the black soybean paste (Ja Jang Sauce) to the noodles and stir well.
11. Arrange sauteed zucchini slices around the noodles.
12. Season with light soy sauce.
13. Garnish with roasted capsicum and sesame seaweed seasoning.
This is a fantastic noodle side-dish to go with the crispy pan-fried yaki-gyoza/dumplings.
Please see my previous entry for the dumpling recipe here:
Serve at room temperature with dumpling dipping sauce.
