Boil a large pot of water and cook the noodles according to the package instructions until al dente.

Drain and rinse under cold water to stop the cooking process.

Note: Keeping the noodles al dente is key to preventing a mushy texture when mixed with the sauce.

Heat the vegetable oil in a wok or large frying pan over medium-high heat.

Add the ground pork and stir-fry until it starts to brown, breaking it up into small pieces as it cooks.

Stir in the chopped onions, zucchini, potato, and carrot. Cook for about 5 minutes, or until the vegetables start to soften.

Mix in the black bean paste, stirring until all ingredients are well coated.

Pour in the water and bring to a boil, then simmer for about 10 minutes until the vegetables are fully cooked and the sauce has thickened.

Warning: Black bean paste is quite potent; start with less and add more to taste.

Toss the cooked noodles with the sauce, ensuring they are evenly coated.

If the sauce needs thickening, mix cornstarch with a little water and stir it into the pan.

Serve hot, garnished with julienned cucumber and chopped spring onions.

Note: The garnish adds a fresh contrast to the rich and savory noodles.