Dan dan noodles with black beans

16 ounces egg noodles 
2 tablespoons lard or peanut oil
⅔ cup dry-roasted peanuts 
3 tablespoons dark soy sauce 
1 tablespoons hot chiles
2 teaspoons white sugar 
5 cloves garlic, peeled 
1  thumb size fresh ginger, peeled wt a spoon

1/2 lb. ground pork
1 ¼ cups cucumber - peeled, seeded, and chopped 
¾ cup thinly sliced green onions1
⅓ cup chopped fresh cilantro 
3 tablespoons lime juice

1 tablespoon fermented black beans

Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender, 7 to 9 minutes. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. 

Place noodles in a large bowl.

Heat oil in a large wok over medium-high heat. Add peanuts to pan; saute until fragrant, about 2 minutes. Remove from heat; cool slightly. Combine peanuts, soy sauce, chiles, sugar, garlic, and ginger in a mini food chopper; process until finely ground.

Cook pork in a wok over medium-high heat until no longer pink, stirring to crumble, about 8 minutes. Add peanut mixture and 3/4 cup cooking liquid to pork; bring to a boil. Cook for 1 minute, stirring frequently. Add pork mixture, cucumber, green onions, cilantro, and lime juice to noodles; toss well. 

Serve.

Note:

1. green onions stocks (green part) a finely diagonally cut, the green parts are added last, as other ingredients are cooked.
2. Optionally add Shousing wine.