Ja Jiang Mein (noodles in bean sauce)

1/2 lb. fresh Chinese thin egg noodles
1/2 lb. ground pork (or ground turkey)
3-4 cloves garlic, minced
1-2 slices ginger, minced
1 tbsp bean sauce (or hot bean sauce)
1 tbsp hoisin sauce
1 tbsp soy sauce
3/4 tsp Worcestorshire sauce
1 scant tbsp peanut butter
1/2 tbsp rice vinegar
1/2 tbsp lemon juice
1/4 tsp white pepper
1/4 tsp salt
1/2 tsp sugar
1/2 to 1 tsp chili oil (optional)
1 cup shredded cucumber (optional)
2 tbsp green onions, chopped (optional)

Parboil noodles in 2 quarts boiling water according to package directions (don't overcook). Rinse under cold water and drain well. Lightly season cooked noodles with the following and toss:

1/2 tbsp oyster sauce, 2 tsp sesame oil, 1/2 tbsp soy sauce

Heat 1 tbsp oil in wok or skillet. Brown pork or turkey with minced garlic and ginger until pork is done, about 2 or 3 minutes (if you like spicy you may add the 1/2 to 1 tsp chili oil while cooking meat). Add remaining ingredients and mix well. Add meat mixture to noodles and combine well. Optional: garnish with shredded cucumber and/or chopped green onions. Serves 3-4