Fill a medium pot 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Halve, peel, and small dice the onion. Peel the carrots; thinly slice on an angle. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Thinly slice the cucumber into rounds. Place in a bowl; add the sesame seeds and half the vinegar. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. In a separate bowl, combine the black bean-chile sauce, soy glaze, remaining vinegar, 1 tablespoon of water, and as much of the sambal oelek as you’d like, depending on how spicy you’d like the dish to be.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the diced onion, sliced carrots, and chopped ginger. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until the vegetables are softened and the pork is cooked through. Turn off the heat.

To the pot of cooked noodles, add the cooked pork and vegetables and sauce. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles topped with the marinated cucumber. Enjoy!