|5 tbsp||Korean black bean paste|
|450 g||fresh Asian wheat noodles|
|250 g||pork belly|
|100 g||white cabbages|
|2 tsp||vegetable oil|
Chop the pork belly, zucchini, white cabbage, and onion into small pieces. Slice the cucumber into thin matchsticks. Peel and finely mince ginger.
Set a frying pan with a lid over medium-high heat. Fry the pork belly approx. 5 min., then use a spoon to remove any excess fat (if desired). Add zucchini, white cabbage, onion, and ginger to the pan and stir to combine. Let cook until onion is translucent and ginger is fragrant, approx. 5 min.
Use your cooking spoon to make a small hole in the center of the ingredients in the frying pan. Add some vegetable oil and the black bean paste. Stir the oil and paste together and let fry, stirring the whole time to avoid burning and sticking, approx. 1 min. Then stir to combine all the ingredients with the paste. Add water to the pan and cover. Let cook for approx. 10 min.
In the meantime, cook the noodles in salted boiling water according to package instructions. Drain and divide among serving bowls.
In a small bowl, combine starch with sugar and equal parts water. Add the starch mixture to the pan, little by little, stirring the whole time.
Top noodle bowls with plenty of black bean sauce and garnish with cucumber matchsticks and sesame seeds. Serve immediately, mixing thoroughly before enjoying and seasoning with salt to taste. Enjoy!