Step 1

Cut onion and cabbage into rough cubes. Cut pork into bite-sized pieces.

Step 2

Cut cucumbers into thin, long strips for garnish.

Step 3

Put black bean paste into frying pan. Pour 1 cup of vegetable oil in. Turn on medium-low heat. Make sure to move paste around while the oil come up to a boil.

Step 4

Once the oil starts to sizzle with bubbles, fry for another 30 seconds.

Step 5

Then take-out the fried paste and place in a bowl. Pour out any excess oil from the bowl and set aside.

Step 6

Put 2 Tablespoons of vegetable oil in a large frying pan. Place the frying pan on a medium heat. Then put in the sliced spring onion pieces.

Step 7

Once spring onion starts to sizzle, place in pork pieces. When most of the red is cooked away from the pork, add the onion and cabbage in.

Step 8

Then add the fried black bean paste, along with the sugar. Stir-in the black paste and coat all of the vegetables.

Step 9

Then add two cups of water into the mixture.

Step 10

While the pot starts to re-boil, take out a small bowl and make starch water: Mix in 2 tablespoons of (potato) starch powder with 6 tablespoons of water.

Step 11

Once the pot is boiling, put in this starch water into the sauce. Don't add all of it at once. Add a little and see how much more you need to thicken-up into the consistency of a curry sauce.

Step 12

Let it gently simmer for 5-8 minutes on medium heat. Then turn off the heat. Scoop sauce over noodles and garnish with cucumber.