Chinese Style Noodle (Jajang-myun)  

Ingredients:

Udon noodle (get it in any Asian store) about 18 oz of 4 servings, 4 Tbs of Jajang*, 4 oz of chopped pork meat, 2 onions, 4 oz of cabbage, 1/4 of cucumber, 2 Tbs of chopped garlic, 2 Tbs of chopped ginger, 2 tsp of sugar, oil.   

Starch water 2 Tbs of starch, 2 Tbs of water 

*Ja-jang is black paste, and usually sold in a small jar at a Korean market. You can’t miss it.  Sometimes it is called Chun-jang. Some paste is already roasted, so with that paste, you can skip direction 1. below.

Directions:
  1. On a skillet, stir jajang and 4 Tbs of oil over medium high heat for about 3 minutes. (don’t burn it!) 

  2. Chop pork meat, and cut cabbage and onion into 1/3 inch cubes.  

  3. Boil udon noodle for about 4-5 minutes and drain water.  

  4. On a skillet, stir fry garlic and ginger with oil.  Stir in chopped pork meat and keep cooking.  

  5. When pork is cooked, stir in onion and cabbage.

  6. When everything is cooked, stir in cooked jajang, 1/2 cup of water, and sugar.  Keep cooking until water boils vigorously.… ^^;  

  7. Pour in starch water and feel the mixture becoming thick and heavy.

  8. In a big bowl, place Udon noodle, and pour jajang mixture over and serve with cucumber on top.

 

You can place some cooked green beans on top, instead of cucumber. 

**Try using jajang sauce over cooked rice instead of udon noodle. **  

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