Come to Beijing without eating Beijing noodles is like come to China not seeing the Great Wall.

Before Cooking:
Stir together well in a small bowl:
1/2 cup Chinese black bean sauce
2 tablespoons sugar
Place on a saucer or small plate:
1/2 cup 2-inch pieces scallion
Have ready:
1 tablespoon toasted sesame oil
To Cook:
Heat a wok or large skillet over high heat.
When hot, pour in:
3 tablespoons peanut oil
Swirl around the wok until very hot hut not smoking.

Add: 1 pound ground pork.
Break up, stir well, and cook until the pork is well separated and no longer pink but not browned. Add the bean sauce mixture. Stir well. Add the scallions and sesame oil. Stir well. Remove the wok from the heat.
While cooking the pork, bring to a rolling boil in a large pot:
4 to 4-1/2 quarts water

Add: 1 pound fresh Chinese egg noodles or dried spaghetti.
Cook until softened. Drain and pour into a large howl. If necessary, briefly reheat the meat sauce. Pour over the noodles and stir together well.
Serve immediately.