Vegetarian Jajangmyeon

Heat a generous amount of oil in a large cooking vessel over an intermediate heat setting. Introduce minced garlic, sliced carrot, and diced potato into the wok, stirring constantly to combine. Add a pinch of salt and pepper for added flavor, then continue cooking until the vegetables are tender, approximately 5 to 7 minutes.

Next, add sliced zucchini and chopped onion to the wok and stir until they're fully incorporated.

In a separate container, whisk together cornstarch and water until the mixture is smooth and free of lumps.

Add a small amount of water, black bean paste, and sugar to the wok and stir until well combined. Gradually add the cornstarch mixture to the wok, stirring continuously as it thickens into a sauce-like consistency, around 3 to 5 minutes.

Meanwhile, bring a large volume of salted water to a rolling boil in a separate pot. Cook the noodles in boiling water, stirring occasionally, until they're cooked to your desired level of tenderness yet still retain a slight firmness in the center, approximately 3 minutes.

Remove the noodles from the water with a slotted spoon and drain excess moisture.

Serve the cooked noodles in a large serving container, then top them with the black bean mixture. Mix everything together until well combined.