Peel and dice two russet potatoes. Let soak in water as you prepare the rest, so the starch comes out to the water.

Add 1 tablespoon of oil to a wok or stir fry pan on high, and let the oil heat up for 1 minute.

Add thawed ground pork and break into pieces with a spatula, stirring ask you cook till meat is brown all over and only small pieces are left.

Meanwhile boil some Chinese noodles on high heat in a separate pot.

Add 6 tablespoons black bean paste to the ground pork, and stir till equally mixed.

Add drained diced potatoes, then add 1.5 cups of hot boiling water. This can be the water leftover from boiling the noodles (contains starch from the noodles to help thicken the sauce). You can also use the water you soaked the potatoes in if you heat it up first.

Turn the heat down to medium-low and boil 10 minutes with a lid on the sauce, until potatoes are cooked (soft). Depending on your stove, you may use medium instead of low heat - use the heat setting that lets you see soft bubbles but not full blown boiling. Make sure to keep the cap on so the potatoes cook fast and the sauce doesn't get too dry.

If most of your liquid has boiled off in the previous step, add 1/2 cup to 1 cup hot water to the cooked sauce to make the sauce more saucy . Stir well.

Pour 1 serving of meat sauce over 1 serving of noodles and garnish with cucumbers cut into matchsticks.

Mix and enjoy!