Jajangmyun

Ingredients:

1 teaspoon peanut oil
1 small russet potato, diced
1/2 onion, thinly sliced
1/4 small white cabbage, shredded
1 zucchini, diced
1 tablespoon soy sauce or teriyaki
2 tablespoons black bean sauce
1 cup water or vegetable stock
2 teaspoons arrowroot powder
1 teaspoon agave
imitation chicken pieces
fresh udon noodles
1/4 teaspoon chili sesame oil
1/2 cucumber, cut into matchsticks

Heat the oil in a wok or skillet and add the potato. Cook for 10 minutes and add the onion. When the onions wilt, add the cabbage. When the cabbage is softened, add the zucchini. Stir in the soy sauce and black bean paste and whisk in the water. Bring to a simmer. Meanwhile, combine the arrowroot powder with a bit of water and stir into the vegetables. Add the agave, imitation chicken, and noodles. Cover and allow noodles to cook. Remove from heat and stir in chili sesame oil. Garnish with the cucumber.