UDON WITH SMOKY KOREAN BLACK BEAN SAUCE (NO MEAT***)

Ingredients

• udon, celery root, zucchini, onions, carrots, fennel bulb, chinese celery , 1/3 inch diced canned beats, parsnips cut like carrots, optional: Asian eggplant, sliced mushrooms, regular cabbage
• *** 1 pounds frozen loosely packed udon noodles
  
• 1 pound celery root, peeled and cleaned of dirt lines, and cut in 1/3 inch cubes or matchsticks
  
• 3 medium zucchini, rinsed, sliced 1/4 inch and quartered
  
• 1 medium onion, diced 1/2 inch
  
• 3 cups baby carrots, halved lengthwise and cut in 1/4 inch slices
  
• 3 cups rinsed, chopped 1/2 inch fennel bulb
  
• 3 cups rinsed parsnips, cut like the carrots
  
• 2-3 cups 1/3 inch cubed canned rinsed beets
  
• optional 4 @ lavendar Chinese eggplants, sliced 1/3 inch and quartered
  
• optional 1-2 pounds 2 pounds sliced and halved white mushrooms
  
• optional 3 cups 1/3 inch diced regular cabbage
  
• ¹/₂ cup chopped thin stems of chinese celery
  
• *** If you want to add meat or seafood, use 2 c. cooked cubed pork shoulder, or bacon. For seafood, use 3 cups of squid rings.
  

• Korean Black Bean Paste, mirin, ginger root, oyster sauce, chicken stock, liquid Lapsang Souchong tea,sugar, cornstarch, water
• ¹/₃ cup Korean Black Bean Paste[chunjang] from jar
  
• 2 tablespoons oyster sauce
  
• 2 teaspoons fresh or frozen ginger knob, peeled and micro-grated
  
• 2 tablespoons mirin
  
• 2 cups strong unsalted chicken stock
  
• 2 tablespoons sugar
  
• 2 tablespoons extra virgin olive oil [evoo]
  
• 1 cup liquid lapsang souchong tea that has been steeped overnight
  
• ¹/₃ cup cornstarch dissolved in 1 cup of chicken stock or wate