Chapaghetti Recipe

Boil the noodles

Bring 4 cups of water to a rolling boil in a medium pot. Add the dried noodles and cook according to package instructions until just al dente (about 4–6 minutes). Stir occasionally to prevent sticking.

Reserve 3/4 cup of the noodle cooking water, then drain the noodles and set aside in the colander. Do not rinse.

Prepare the sauce

In a small bowl mix the black bean paste, soy sauce, sugar, sesame oil, and the optional cornstarch slurry (1 tsp cornstarch dissolved in 1 tsp water). Stir until smooth and set aside.

Heat a large skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil. When hot, add the pork (sliced pork belly or ground pork). Break up ground pork with spatula if using. Cook until browned and most of the fat has rendered, 4–5 minutes.

Push the pork to one side of the pan and add the minced garlic and sliced onion to the empty space. Sauté until fragrant and the onion softens, about 1–2 minutes, then mix with the pork.

Season the cooked meat and aromatics with 1/4 teaspoon black pepper. If the pan is very dry and meat is sticking, add 1–2 tablespoons of the reserved noodle water to deglaze.

Add the thinly sliced cabbage and julienned zucchini or carrot to the pan with the pork. Stir-fry together for 1–2 minutes until vegetables are slightly softened but still have some bite.

Pour the prepared black bean sauce into the pan and stir immediately to combine with the meat and vegetables. Cook and let the sauce heat through for about 30–45 seconds.

Add the drained noodles to the pan. Toss thoroughly to coat the noodles with sauce, adding reserved noodle water, 1 tablespoon at a time, as needed to loosen and create a glossy coating. Use about 2–4 tablespoons reserved water total so the sauce clings and is not dry.

Taste and adjust seasoning: add more soy sauce for saltiness, sugar for sweetness, or a pinch of black pepper. If you prefer a smoother, slightly thicker sauce, simmer another 30 seconds — the cornstarch slurry will thicken slightly.

Turn off heat and stir in sliced green onion and drizzle 1/2 teaspoon sesame oil for aroma.

If using, fry an egg sunny-side up in a separate small pan to your desired doneness.

Plate the Chapaghetti, top with the fried egg, sprinkle toasted sesame seeds and additional green onion as garnish.