Combine pork shoulder, mirin, ginger, salt, and pepper and stir together. Set aside.

Place a large skillet over low heat and add oil. Once oil is hot, add black bean paste and sugar and stir together. Continuously stir for 3 to 4 minutes to toast.

Pour mixture into a small bowl and set aside.

Place skillet back over medium heat. Add 1 tablespoon oil and sauté marinated pork for 3 to 4 minutes.

Add shrimp and continue to sauté for 2 minutes.

Transfer pork and shrimp mixture to a plate and set aside.

Place skillet back over medium-high heat. Add remaining oil and sauté onion, 3 to 4minutes.

Add zucchini and continue to sauté for an additional 2 to 3 minutes.

Pour pork and shrimp mixture back into the skillet and continue to sauté for 2 to 3 minutes.

Stir toasted black bean paste into meat and vegetable mixture until evenly coated.

Stir water into skillet mixture until sauce is smooth and simmering.

Add cornstarch slurry and stir together until sauce thickens. Remove from heat and keep warm.

Fill a large pot with water and place over high heat. When water begins to boil, add noodles and cook through, stirring occasionally, until noodles are cooked through, but still a little chewy, about 5 to 6 minutes. Drain noodles into a colander and give them a gentle and quick rinse.

Divide noodles into bowls and top each with ladles of sauce. Mix together.