Preparation time: 25 minutes
Servings: 3
INGREDIENTS
- 1 pack Wang Korean Style Noodle Vermicelli
- ½ tsp corn starch
Sauce:
- 7 Tbsp Wang Roasted black bean paste (Chun Jang)
- 1½ Tbsp sugar
- 1 Tbsp oyster sauce
- ¼ tsp chicken stock powder
- 250 ml water
- Oil
Meat:
- 200g pork belly
- 4 slices of ginger
- 1 Tbsp light soy sauce
- Pinch of pepper
Vegetables:
- 1 onion
- 1 garlic clove
- ½ oxheart cabbage
- 1 zucchini
- 1 large potato
- 100g mushrooms
PREPARATION
Take 2 or 3 noodles out of the package and defrost. Put up a large pan with plenty of water. Add the noodles once the water is boiling. Boil the noodles until al dente. Rinse the noodles with cold water, then divide them over 2 to 3 bowls.
Cube the potato and zucchini. Cut the mushrooms, onion and garlic into slices and cut the oxheart cabbage into strips. Cut the ginger into fine strips and cut the pork belly into cubes of 2 cm. Stir the chicken stock powder in a small cup with boiled water. Put aside.
Heat 2½ tablespoons of oil in a pan. Add the chun jang, followed by the sugar and the oyster sauce. Stir-fry for a couple of minutes. Scoop up the paste and put it aside.
If needed, add a bit more oil to the pan. Add the pork and potatoes. Stir-fry for about 5 minutes. Add the ginger, garlic and onion. Stir-fry until aromatic. Then add the mushrooms, zucchini and oxheart cabbage. Mix all well and stir-fry until soft. Add the chun jang paste back into the pan and mix all well until all is covered with the sauce.
Add the chicken stock and let it boil for 3 to 4 minutes. Add some sugar if you find it too salty. Mix 2 tablespoons of water with ½ teaspoon of corn starch to thicken the sauce.
Pour the sauce with the ingredients on top of the noodles.