This was my favorite noodle dish growing up

Today's #cookingvlog features the following plant-based recipe:
Jjajangmyeon:
Servings: 4
2 tablespoons extra virgin olive oil
1/4 cup jjajang paste (fermented black soybean paste)
1/4 cup soy protein (I use Planspired galbi)
1/2 cup diced onion
2-3 cloves garlic, minced
2 large shiitake mushrooms, sliced
1 Yukon potato, diced
3/4 Korean zucchini, diced
1 carrot, diced
2 tablespoons brown rice syrup (can sub in maple syrup)
1 tablespoon soy sauce
2 cups vegetable broth
1 1/2 cup chopped cabbage
2 scallions, chopped
2 teaspoons potato starch
16 ounces noodles, cooked according to package instructions
2 cups slivered cucumber
Instructions
1. Add 1 tablespoon EVOO to a small pot over medium high heat. Next, add 1/4 cup jjajang paste, stirring constantly to avoid burning. When the paste begins to shimmer (about 2 minutes) remove from heat and set aside.
2. Next add 1 tablespoon olive oil into a large saute pan. Sautee soy protein for about 2 minutes, until browned. Remove from pan and set aside.
3. Add a little more oil and then add onions, garlic, mushrooms, and gochugaru. Stir until onions become translucent (around 2 minutes). Add carrots, zucchini, and potatoes, together with brown rice syrup, soy sauce, and roasted jjajang paste. Stir until all the veggies are evenly coated.
4. Add vegetable stock and bring to a boil. Then reduce heat to medium-low and cook until potatoes are tender (about 10 minutes).
5. In the meantime, cook noodles according to package instructions and prepare the slurry by mixing together potato starch with 2 tablespoons water.
6. When potatoes are tender, add chopped cabbage and green onions. Stir slurry into sauce and cook for an additional minute over low heat, until sauce is thick and shiny. Add cooked soy protein.
7. Serve over the noodles, together with slivered cucumber.
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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