1. Prepare pork and vegetables. Cut 100g pork (you can also use chicken, if you want.) into dice. 1/8 head cabbage, 1/2 onion, 1/1 stalk of green onion all chop into small dices.
2. Heat a pan. Add in 3 tbsp oil and 2 tbsp chunjang (black bean paste). Stir fry for about 3 mins. Discard the oil and set the paste aside for later use.
3. Heat the pan again, add in 1 tbsp oil. Drop in pork dices. stir fry for a while till pork turns a big golden brown. Sprinkle black pepper.
4. Add in cabbage, onion and green onion. I also added in a little chopped eggplant.
5. Stir fry till all the vegetables turns softened.
6. Add in 1 tsp light soy sauce, 1 tsp oyster sauce, 1 tsp sugar. Stir well.
7. Add all the black bean paste in. Mix all ingredients well.
8. Pour in 1/2 1 cup stock (or water). Simmer for a little while, till everything is fully cooked. And also the sauce reduced.
9. Mix 1 tbsp starch in 2 tbsp water. drizzle it into the pan.
10. Stir to thicken the sauce.
11. Serve noodle with sauce and cucumber shreds.

And give it a good mix.