Spicy Black Bean Noodles, Sichuan Style (Red Version)

Steps

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1. 1
   Prep all ingredients: slice the pork into thin strips, cut onion into chunks, cut cabbage into bite-sized pieces, slice the white parts of the green onions, mince the garlic and ginger, and slice the cucumber for garnish.
   ▶ ≈1:05
2. 2
   In a small bowl, combine Korean chili pepper flakes, Chinese chili bean paste, soy sauce, oyster sauce, chicken bouillon powder, sugar, and mirin. Adjust the chili flakes and bean paste to your preferred spice level.
   ▶ ≈3:43
3. 3
   Mix 1.5 tbsp cornstarch with 4 tbsp water to make a slurry and set aside.
   ▶ ≈4:22
4. 4
   Heat 2 tbsp of chili oil in a large wok over high heat. For less spice, use neutral oil; for more numbing heat, mix in some Sichuan peppercorn-flavored oil.
   ▶ ≈4:36
5. 5
   Add the pork slices and cook for 1 to 2 minutes until no longer pink.
   ▶ ≈4:57
6. 6
   Add the white parts of the green onions, garlic, and ginger, cooking for 1 to 2 minutes until fragrant and the pork begins to turn golden brown.
   ▶ ≈5:04
7. 7
   Add the onion and cabbage, stir-frying for about 2 minutes until the vegetables become translucent.
   ▶ ≈5:18
8. 8
   Pour in the sauce mixture and toss everything together for 1 to 2 minutes until well combined.
   ▶ ≈5:25
9. 9
   Add the cornstarch slurry and give it a final mix. Optionally add 1 tsp Sichuan peppercorn-flavored oil for additional numbing heat.
   ▶ ≈5:32
10. 10
    Set the sauce aside. Bring a pot of water to a boil, add the noodles, and cook according to package directions until tender. Drain well.
    ▶ ≈5:45
11. 11
    In a separate pan, heat a generous amount of oil over medium-high heat. Crack in 1 to 2 eggs and fry until the edges are crispy.
    ▶ ≈6:05
12. 12
    Place the drained noodles in a serving bowl and pour the sauce generously over them. Top with the fried egg and cucumber slices. Mix thoroughly before eating.
    ▶ ≈6:32