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Mince the chicken breast by finely chopping it with a knife or using a food processor.
Cook the Jajang noodles according to the package instructions. Once done, drain and set them aside.
Heat a bit of oil in a pan over medium heat.
Add the chopped onion, the white parts of the green onion, and minced garlic. Stir-fry for 2-3 minutes until fragrant and slightly softened.
Add the minced chicken breast to the pan and cook until browned (about 5 minutes), breaking it apart into smaller pieces as it cooks. Set aside.
In the same pan, add a little more oil if needed, and stir-fry the zucchini for 3-4 minutes until they soften.
Push the vegetables to the side of the pan and add the black bean paste to the center, soy sauce, and stevia.
Stir-fry the paste in the pan for about 1 minute to release its flavor before mixing it with the vegetables.
Dissolve 2 teaspoons of potato starch in 1 ½ cups of water.
Pour the mixture into the pan, stirring everything together until the sauce thickens.
Add the cooked minced chicken back into the pan and let it simmer for a few minutes to absorb the flavors.
Place the cooked Jajang noodles on a plate, and top them with the sauce.
Garnish the dish with fresh julienned cucumbers on top.
Mix well before eating, and enjoy!