This is a popular noodle dish mixed in with black bean sauce, which consists of chunjang (춘장, a salty black soybean paste), diced pork (or other kinds of meat) and vegetables.
4 tablespoon black bean paste (choonjang)
4 tablespoon oil
2 teaspoon sugar
1/2 lb pork, diced to 1/2″ cubes
1/4 cabbage, chopped
1 small onion, chopped
1/2 zucchini ,diced to 1/2″ cubes
1 tbsp oyster sauce, optional
1 1/2 cup water or more
2 tbsp corn starch mixed with 3 tnsp water
salt or soy sauce to season if needed
1/2 cucumber, julienne thinly for garnish
1. In a wok or skillet heat oil over medium heat, add the bean paste and sugar and stir fry together for 3-4 minutes. The oil and the paste won’t get mixed. Using slotted spoon, scoop up the paste to drain the oil and transfer to a bowl. Set aside.
2. Discard the rest of oil except 1 tablespoon remaining in a skillet. Add the pork and cook until no longer in pink. Add cabbage, onion, zucchini, and potato and stir fry until somewhat soft.
3. Add the black bean paste back to the skillet and mix. Add oyster sauce if your desire. Pour 1 1/2cup of water and bring everything to boil, reduce the heat to simmer until everything is tender yet retain their shape, about 3-5 minutes. Season with salt or soy sauce if needed.
4. Mix corn starch with 3 tablespoon water and add to the skillet. The sauce will thicken within minutes. Remove from the heat
5. Bring a pot of water to boil. Add the noodles and cook according to the package direction, usually about 6-7 minutes.
6. Drain the noodles and rinse once with hot water to remove excess starch.
7. Place noodles in a large shallow individual serving bowl and pour the sauce over. Garnish with cucumber slices. Serve hot.