For 4 servings
1-2 Tbsps Chunjang Paste (Korean black bean paste)
1 Tbsps Dark Soya Sauce
1 Tbsp Oyster Sauce
2 Tbsps Oil (regular)
1 Tbsp Sesame Oil
1 Tbsp Cornflour mixed/dissolved in a quarter cup of warm water
1/2 cup Onion chopped in small chunks
1/2 Cup Cabbage chopped
1/4 Cup pork fillet or pork sausage chopped small (optional)
1 Packet Egg Noodles or Udon Noodles (anything that's less easy to break and is chewy)
1 Tsp Rice Wine Vinegar - optional only if the sauce needs a zing to cut the saltiness
1 Tsp Chicken Powder (optional)
Tofu chopped into 8-10 small cubes (optional)
Method:
Chop all vegetables and meat and keep aside.
Heat a large skillet pan with a tbsp of sesame oil, add the meat and fry for 2 minutes. Then add vegetables, tofu and stir fry till medium soft. Once the veggies and meat have released excess water, turn off and keep aside.
Take another large skillet and add 2 tbsps oil, allow to heat for a minute. Then add the black bean paste, oyster sauce, soya sauce and the cornflour dissolved in warm water. Stir vigorously till it's like a thick saucy black gravy. Add the cooked egg noodles. Make sure the noodles are 80% cooked
(when you buy noodles in the market they come 60%-70% cooked and sometimes you get the raw egg noodles which have to be boiled in water from scratch. Use either.)
Now add the vegetables, tofu and meat and mix them together gently with the noodles on very low heat.
Check for salt, if needed add chicken powder. But it's best to avoid salt in this recipe completely. The soya sauce and oyster sauce have enough salt.
Top with chili paste and serve.
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