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2. Cook the Vegetables:
Add the diced zucchini, carrot, and potato to the skillet. Stir-fry the vegetables for about 5 minutes until they begin to soften.
Pour in the vegetable broth and bring the mixture to a simmer. Cover the skillet and let the vegetables cook for about 10-15 minutes, or until they are tender and the sauce thickens.
Stir in the sugar, salt, and black pepper to taste. Adjust the seasoning as needed to achieve a balanced flavor.
3. Cook the Noodles:
While the sauce is simmering, cook the jajangmyeon noodles according to the package instructions. Drain and set aside.
4. Serve:
Divide the cooked noodles into serving bowls.
Ladle the rich vegan black bean sauce over the noodles.
Optionally, garnish with chopped green onions or cucumbers for a fresh contrast.
Nutrition Facts (Per Serving):
Calories: 410
Total Fat: 12g
Saturated Fat: 1g
Sodium: 950mg
Total Carbohydrates: 68g
Dietary Fiber: 8g
Sugars: 9g
Protein: 9g
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