Jjajangmyeon (Korean Black Bean Sauce Noodles)

1 head Chinese cabbage, chopped
2 carrots, diced
2 potato, diced
2 medium yellow onion, diced
4 cloves garlic, minced
4 tbsp Korean black bean paste
2 tsp SIDS SALT & PEPPER to taste
4 tbsp sugar
2 tbsp soy sauce
2 cups water
2 tbsp cornflour + 2 tbsp water (to thicken sauce)
rice bran oil for frying
Kalguksu / wheat noodles
Danmuji (yellow pickled radish)
cucumber, julienne
SIDS RASPBERRY VINEGAR

In a large pan, add in 1 tbsp cooking oil followed by carrot and potatoes. Cook for 2-3 minutes until softened. Add diced onion, garlic and sauté for another minute. Make a well in the middle of the pan and add black bean paste, 1 tbsp oil and sugar. Sauté the paste until fragrant for 30 seconds and mix well with the vegetables. Add water, soy sauce, SIDS SALT & PEPPER to taste and bring to boil. Adjust with more seasoning if necessary.
If you are making it ahead of time and not serving immediately, do not add the cornflour mixture.
Before serving, cook the noodles according to package instruction.
Drain and rinse the noodles with cold water so they’ll remain springy and al denté.
Place adequate amount of noodles in a bowl.
Bring the sauce to boil and add thicken with cornflour mixture.
Turn off heat and pour 1-2 ladles of sauce over the noodles.
Garnish with cucumber and drizzle a little SIDS RASPBERRY VINEGAR. Serve warm.