Directions

To Make

1. Marinade diced pork with salt, mirin, black pepper and ginger powder for 10 mins.
2. Heat up a deep bottom pan or cast iron pot with oil. Sauté the black bean sauce for 3-5 mins and reduce to low heat. Add in brown sugar and continue to fry for 2-3 min. Scoop the sauce out and set aside but keep oil in the pot.
3. Toss the marinated diced pork into the pot and cook until pork is half cooked.
4. Add in the diced onions, stir and add in daikon, zucchini and potatoes. Stir for 3 mins. Add in the cabbage and continue to fry for 2-3 mins.
5. Return the black sauce into the pot and toss to coat all the ingredients for 2 mins.
6. Add in chicken stock and water and let it simmer for 7-10 mins covered.
7. Once potatoes turn soft, add in the slurry to thicken the sauce.
8. In a separate sauce pan, heat up water and blanch noodles according to package instructions.
9. Place noodles into a bowl, scoop black bean sauce over and garnish with cucumber.