I’ve really been loving Korean food lately. I wrote an Instagram post not too long ago stating that my body weight was officially made up of 50% Kimchi! I eat that delicious fermented cabbage with just about everything. Hmmm….maybe I will share my recipe for vegan kimchi one of these days. But today, I will talk about a new favorite Korean dish, Rice Noodles with Black Bean Sauce, Mushrooms, & Zucchini!
Rice Noodles with Black Bean Sauce, Mushrooms, & Zucchini
This recipe is my vegan version of Jajangmyeon (sorry if I spelled this incorrectly, but I’ve seen it spelled a few different ways). The traditional version contains pork and other types of meat (depending on who’s making it), so I decided to replace the pork with meaty mushrooms. I made the Black Bean Paste from scratch (separate recipe coming soon!), but you all can purchase black bean paste from a Korean grocery store, or practically any Asian grocery store.
Do I Use Regular Black Beans?
This recipe uses fermented black soy beans, not the black beans you use in Latin food or Southern food. Make sure you purchase the right type of bean! Fermented Soy Beans can be found in many Asian grocery stores or you can order them online. I found mine at one of my local stores called Nam Dae Mun.
This store had refrigerated fermented soy beans and another brand that was on a shelf with other dried goods. I opted for the refrigerated beans because they contained less ingredients; salt and soy beans. That’s it. The other brand had way too many nonsense ingredients in it. I always recommend reading ingredient labels.
My homemade Black Bean Paste recipe is coming soon, so for now I would purchase it already prepared.
What Does It Taste Like?
The sauce is rich and full of garlic and ginger with a hint of sesame oil. The sauce is slightly thick and coats the rice noodles and vegetables perfectly. I must admit, the fermented taste of the soy beans was an acquired taste. When I tried an uncooked bean the flavor was robust, but it’s still difficult to describe. I became a little worried, but cooking the beans with the garlic, ginger, and sesame completely transformed their taste! The beans tasted rich, super savory, and slightly nutty. It’s amazing.
What Type Of Noodle Should I Use?
I used regular brown rice noodles found in the pasta aisle of most grocery stores. You can use white rice noodles, even spaghetti noodles (not traditional, but eh)! Use whatever your heart desires.
Definitely give this Rice Noodles with Black Bean Sauce, Mushrooms, & Zucchini recipe a try and check out my new Recipe Video below where I make this dish! I also finally introduce myself because I’ve gotten so many requests on Instagram to show my face more.
Enjoy the recipe!
Health Benefits Of This Meal
Mushrooms contain just as high an antioxidant capacity as carrots, tomatoes, green and red peppers, pumpkins, green beans, and zucchini. Selenium is a mineral that is not present in most fruits and vegetables but can be found in mushrooms. It plays a role in liver enzyme function, and helps detoxify some cancer-causing compounds in the body.
“NUMEROUS SCIENTIFIC STUDIES NOW CONFIRM THAT A WHOLE FOODS DIET COMPRISED PRIMARILY OF VEGETABLES, FRUITS, GRAINS, LEGUMES, AND NUTS WITHOUT ADDED OIL, SUGAR, AND SALT IS OPTIMAL FOR HUMAN HEALTH, NOT ONLY PREVENTING A BROAD RANGE OF DISEASE AND ILLNESSES, BUT ALSO REVERSING SOME OF THE MOST DANGEROUS CHRONIC CONDITIONS. THIS FINDING IS OF THE HIGHEST IMPORTANCE TO THE COMMONWEALTH BECAUSE IT COMMUNICATES A TRUTH THAT HAS THE POWER TO SAVE LIVES.”
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Rice Noodles with Black Bean Sauce, Mushrooms, Zucchini, & Scallions Cooking Video
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Rice Noodles with Black Bean Sauce, Mushrooms, Zucchini, & Scallions
- 1 tablespoon grapeseed oil or olive oil if that’s what you have
- 1 medium size zucchini cut into bite-size dices
- 8 ounces baby portobello mushrooms quartered
- 1 yellow onion chopped
- ¾ cup Korean black bean paste, store bought (homemade recipe coming soon!)
- 2 teaspoons sesame oil
- 1 tablespoon agave nectar
- 1 tablespoon soy sauce or coconut aminos
- 1 teaspoon mushroom seasoning optional
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 3 cups of napa cabbage roughly chopped
- 1 cup water
- 1 tablespoon corn starch mixed in ¼ cup of cold water
- 1 – 2 cups cooked white or brown rice noodles or as much as you want to eat
- 3 green onion stalks chopped
- Place a large pot on medium heat. Add the grapeseed or olive oil, zucchini, mushrooms, and onion. Cook for about 5 minutes.
- If you are using uncooked black bean paste (or if you’re not sure if it’s raw or cooked), use your cooking spoon to push the vegetables to one side of the pan. Add the black bean paste and stir it around for about a minute to cook it (this removes the harsh raw flavor). After 1 minute of stirring, mix the paste in with the vegetables.
- Add the sesame oil, agave nectar, soy sauce or coconut aminos, mushrooms seasoning (if using), rice vinegar, and ginger. Stir everything and cook for 3 minutes.
- Now add the cabbage, water, and bring to a simmer. Once simmering, add the corn starch mixture. The water HAS to be simmering before you add the corn starch mixture. Stir, simmer for one minute, and allow the corn starch to thicken the sauce. Once thickened, finish the sauce with green onions.
- To serve, place the sauce and vegetables over your noodles. Add a little chili sauce if you like spicy food!
I do not add any salt to this dish because the bean paste and soy sauce/coconut aminos are already salty. Use salt at your own risk!
Also, I will share my Homemade Black Bean Paste recipe and cooking video soon! Stay tuned.