Step 1

In a large skillet or wok, over medium high heat, add 1 tablespoon sesame oil, sauté the pork and potatoes for 2 to 3 minutes.

Step 2

Add the onions and zucchini and continue to sauté for 2 to 3 minutes.

Step 3

Add the black bean paste, remaining tablespoon sesame oil, sugar, and garlic to the pan, stirring to combine. Sauté for 3 to 4 minutes.

Step 4

Add 1/2 cup of water and bring to a boil. Taste and add more black bean paste if needed. Reduce to a simmer.

Step 5

Mix cornstarch with remaining 1/2 cup cold water (in a separate small bowl) and pour into the sauce to thicken. If the sauce is too thick, you can add another 1/2 cup of water.

Step 6

Cook for about 10 to 15 minutes, or until vegetables are tender.

Step 7

While your sauce is simmering, prepare noodles according to package directions. They should only have to cook for 4 to 5 minutes. Do not overcook.

Step 8

To Serve: Place a large helping of noodles in a bowl. Ladle the jajang sauce over the noodles and top with the cucumber or or raw zucchini garnish. Enjoy!