To clarify - there are many varieties of this dish the other most popular variety would be of course the Korean/Chinese version of Jjajangmyun. Every area has a slight variation in taste and for my particular version I made it to my liking - spicy and just a tad sweeter. This is a great fast weekday dinner that takes less than 30 minutes (40 minutes if you chop slow =P) to prep/cook and it's a full meal of meat, veggie and noodles packed full of flavors! I truly hope that you will give this a try.
0.5 lbs of ground pork
2 pieces of five spice dry bean curd ( dou gan 豆干) approx 3.5 oz.cut into tiny cubes
1/3 cup of soy bean/edamame ( or you can chop up green beans )
1 stalk of green onion chopped finely
2 cloves of garlic minced
1 Tbsp of rock sugar
1 Tbsp of chili bean paste (豆瓣酱 dou ban jiang) * you can use the non spicy bean paste too
2 Tbsp of sweet flour bean paste (甜麵醬tian mian jiang)
1.25 cup of water
Couple of tablespoon of cornstarch slurry ( 2 part cornstarch to 1 part cold water)
julienne cucumber for garnish
In a lightly oiled wok stir fry the ground pork and cubed bean curd on medium high heat until the pork is 70% cooked then add in the minced garlic and half of the chopped green onion. Continue stir frying for 2 minutes then add in the soybeans/green beans.
Incorporate the chili bean paste, sweet flour bean paste, rock sugar and water into the mixture. Bring to a boil then lower the heat to a simmer for 10 minutes. Slowly drizzle the cornstarch slurry and stir until the mixture thickens. Toss in the rest of the green onions. Serve on top of noodles and garnish with julienne cucumbers.