Heat up Chicken Stock (2 cup) in a small pot. Once boiling, turn off and keep on stove.
In a food processor, chop the Shallot (2), Garlic (4 clove), and Fresh Ginger (1 pinch) until they are in even size pieces.
In a large saucepan, cook the 70/30 Lean Ground Pork (1 pound) 50% of the way through.
Add the shallot, ginger, and garlic mix to the pan and saute until the pork is cooked all the way through, breaking up the meat into small chunks.
Add the Hoisin Sauce (1/3 cup) and the Black Bean Sauce (1/3 cup) and distribute evenly among the meat.
Add the warmed chicken stock into the pan and simmer the mixture for about half an hour, or until most of the liquid has been absorbed. Finish with Salt and Pepper (to taste).
While the sauce is simmering, we can prepare the other ingredients. Boil a large pot of Water (to taste) on the stove with Salt (1 tablespoon).
Boil the Shanghai Noodles (to taste) for three minutes,break the noodles up with a fork when they are dropped in so they do not clump.Drain the noodles into a strainer in the sink and rinse the noodles until they are room temperature. Divide the noodles into two bowls.
Slice the Cucumber (1) into long thin strips. Set aside.
Thinly slice the Scallion (4) into rounds and pick the Fresh Cilantro (1 bunch) off the stems. Combine and set aside.
When the sauce is done, generously ladle it into the bowl with your cooked noodles. Topped with chopped cucumbers, cilantro and scallions. Enjoy!