1 lb dried/fresh Asian wheat noodles or fresh udon noodles
3 Tbsp cooking oil
1/4 cup finely chopped garlic
1 Tbsp finely chopped fresh ginger
4 Tbsp black bean sauce
1 small onion finely chopped
1 lb ground pork/beef/chicken
1/2 cup shaoxing rice wine/ dry sherry
1 cup chicken stock
Salt and freshly ground pepper to taste
1 Tbsp of corn starch mix with 2 Tbsp of water
1 cucumber peeled, seeded and julienned
2 stalks green onion finely chopped
chili oil (optional)
Cook the noodles according to the instruction on the package and rinse with cold water and set aside.
Preheat a wok or skillet. Add in oil, garlic, ginger, black bean sauce, onion and saute for 5 minutes.
Add the ground meat and cook for 6 minutes and then add in the wine and stock. Bring it back to a boil and have a taste. Add more salt and pepper to your taste. Give the corn starch solution a stir and pour it in and the sauce will thicken slightly.
Ladle the sauce over noodles, top with cucumber and chopped green onion. Drizzle some chili oil for a bit of heat. Serve immediately.