Step 1
Boil water in a large pot and cook the wheat noodles until soft. Drain and set aside.
Step 2
Heat a large wok over medium heat. Add sesame oil and minced garlic, stir-fry until fragrant.
Step 3
Add diced pork and cook until lightly browned.
Step 4
Add chopped onions, zucchini, potato, and cabbage. Stir-fry for 5–6 minutes.
Step 5
Push ingredients to the side of the wok and add the black bean paste. Cook it alone for 2–3 minutes to reduce bitterness.
Step 6
Mix the black bean paste into the rest of the ingredients and add soy sauce and sugar. Cook for 5 more minutes.
Step 7
Add 1 cup of water and bring the mixture to a simmer. Cook until the vegetables are tender.
Step 8
In a small bowl, mix cornstarch with water to make a slurry. Pour into the wok and stir until sauce thickens.
Step 9
Adjust seasoning if needed. Simmer for 2 more minutes and turn off the heat.
Step 10
Place noodles in serving bowls.
Step 11
Top with generous amount of the black bean sauce.
Step 12
Garnish with sliced green onions or boiled egg if desired.
