To begin, heat a skillet or wok over high heat. Once the pan is hot, add some cooking oil and then toss in the noodles. Coat the noodles with black soy sauce before continuing with the rest of your recipe.
To cook the noodles, place them in a wok and stir them continuously for a few minutes. Lift and turn the noodles occasionally to ensure they are cooking evenly. If the noodles start to stick to the wok, add a small amount of oil to help them toast and char slightly. Continue cooking until the noodles are heated through and have reached your desired level of char.
To make the gravy: heat oil in a wok over medium heat. Once the oil is hot, add the garlic and Thai fermented soy bean paste. Stir the mixture until the garlic turns golden. This will be the base for your gravy.
Pour the soup stock or water into the wok over high heat. Once the liquid is hot, add the marinated pork to the wok. Cook the pork according to your desired level of doneness.
Once the sauce in the wok has reached a boiling point, stir the tapioca starch slurry. Slowly pour the slurry into the sauce while continuing to stir. Keep stirring until the sauce becomes sticky, then remove the wok from the heat.