First time making jjajangmyeon

Hii, so few months ago I have come to love instant jjajangmyeon, and since then I've been planning to make it at home. Getting all the ingredients for it in Poland was a challenge that I have failed at 😭

First was the black bean paste – that I've found at some asian store while on vocation in Prague
Then – cabbage, we don't have neither Asian cucumbers nor Asian zucchini so I've used used our local kinds and other sauces.

The real challenge was getting hands on long bouncy chewy asian noodles. While looking through recipes for jjajangmyeon, someone on ig said that if you sink wheat pasta like spaghetti in water with baking soda for few hours and cook it normally they become chewy and stretchy. I guess it worked? I'm not so sure I've sank them for hour instead of 4h. They weren't as nice as those from instant one.
Still, overall it came out nice, maybe not so flavorful as an instant jjajangmyeon. Still I don't know that did in mean on the recipe to "simmer it until desired saltines " after adding oyster sauce but I think a little bit more of saltiness would do it good.