Bean Sauce

• Chop your pork belly to ~1/2-inch cubes.
• In a pan/wok over medium heat, add the olive oil until hot, then add in the pork belly cubes, and 3 to 4 broken off "corners" of a whole star anise.
• Sautee until the pork belly becomes opaque, and golden brown on the outside, so that the fat has rendered out. The star anise bits will now be very dark brown – remove the star anise bits and discard.
• While the pork belly is cooking, you can bring a separate pot of water to a boil for the noodles.
• Add the shao xing wine over the pork belly and continue to stir until the alcohol has evaporated.
• Add in the CBL soybean paste, dark soy sauce, regular soy sauce, and oyster sauce. Stir until evenly incorporated, and simmer for about 3-4 minutes.
• Add in the brown sugar and stir until incorporated.
• Remove the pan from heat and add in the sliced scallions, gently stirring to incorporate.
• Once the pot of water is boiling, you can add the dried wheat noodles, and cook for 1-2 minutes less than the recommended time. Once the shortened time is reached, add in the sliced napa cabbage and continue to cook in the same pot for about 1-2 minutes. Remove from heat and drain, running for a few seconds under cold water so that the noodles don't stick to each other.
• Top a bowl of noodles with 3-4 tbsp of the bean sauce, a small handful of the julienned cucumbers, and mix together until the sauce is evenly coating the noodles. Enjoy!