Noodles in Black Pepper Sauce

This was an adaptation of jajangmyeon 자장면 (or jjajangmyeon 짜장면), itself an adaptation of zhajiangmian 炸醬麵. I didn’t use black bean sauce.

• 1 bundle dried ramen, cooked according to instructions, drained and set aside
• 2 tblsp vegetable oil
• 3.5 oz ground pork or bulk sausage (I used andouille for this dish)
• 3 tblsp of black pepper sauce
• 1 tblsp sugar
• 1 tblsp white cooking wine
• 1 tblsp Worcestershire sauce
• 1 tblsp chicken bouillon powder

1. Heat oil in a large skillet over medium high heat. Brown the meat in the skillet.
2. Stir in black pepper sauce, sugar, cooking wine, Worcestershire sauce, and chicken bouillon powder and bring to a boil. Turn the heat down and simmer for about 3-4 minutes.
3. Stir in the noodles until thoroughly coated.