Ingredients
Scale
- 1 packet of immi noodle
- 1 ginger
- 1 large onion
- 1 zucchini
- ¾ cup cabbage
- 3 tbsp black bean paste
- 1 tbsp oil
- ¼ seasoning of immi, for broth
- 1 cup of water, for broth
- 1 tbsp cornstarch and ¼ cup of water
Instructions
- Cook immi noodles according to the instruction. Drain and set aside.
- Prepare the vegetables and chop ginger, onion, zucchini, and cabbage.
- Add the prepared vegetables to a pan. Sauté and toss the ingredients to mix.
- Next, in a separate pan, heat up cooking oil and put 3 tablespoons of black bean paste. Let it simmer for a few seconds.
- Transfer the sautéed vegetables into the pan with the black bean paste.
- For the broth, dissolve ¼ of seasoning from immi into 1 cup of water and pour it into the pan.
- Mix 1 tablespoon of cornstarch with ¼ cup of water until dissolved. Add it to the same pan.
- Allow the mixture to boil, then add the cooked immi noodles.