Steps

1. Add 80g of Ground Pork to a frying pan without oil and cook over low heat. (Key Tip!) Overcooking on high heat will cause it to clump, so stir and break it up over low heat. Once oil is rendered from the pork, increase heat to high.
   🕒 01:02
2. Once the pork has broken up, add 1 tbsp minced Garlic, 1 tbsp minced Ginger, and 1 tbsp chopped Green Onions, and increase heat to high.
   🕒 01:53
3. Add 1 tbsp Toasted Sesame Oil and stir-fry until the garlic is fragrant.
   🕒 02:07
4. Add 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, and a pinch of Pepper, and stir-fry. Simmer slightly to let the flavors meld.
   🕒 02:31
5. Add 2 tbsp Peanut Paste and stir-fry while mixing until evenly incorporated. (Key Tip!) Those with peanut allergies can substitute with Tahini.
   🕒 03:05
6. Transfer the pork sauce to a bowl. (Key Tip!) The prepared pork sauce can be stored in the refrigerator for about 3 days.
   🕒 03:45
7. Warm the serving bowls.
   🕒 04:21
8. In the warmed bowls, add 1.5 tbsp Peanut Paste, 1 tbsp Soy Sauce, 1 tbsp Black Vinegar, 1 tbsp Sesame Oil, and 1 tbsp Chili Oil. Mix thoroughly until well combined.
   🕒 04:37
9. Julienne the cucumber.
   🕒 06:06
10. Bring a large pot of water to a boil.
    🕒 06:22
11. Add 2 portions of Chinese Noodles to the boiling water and cook according to package directions. If you prefer firmer noodles, cook until slightly al dente.
    🕒 06:31
12. Reserve about 2 tbsp of the noodle cooking water and add it to the prepared sauce base, then mix well.
    🕒 06:58
13. Once the noodles are cooked, do not drain them completely. Place them in the warmed serving bowls.
    🕒 08:25
14. Top the noodles with 1 julienned Cucumber and the prepared Pork Sauce.
    🕒 08:50
15. Mix everything well before eating.
    🕒 09:38