Zha Jiang Mian

Instructions

1. Prepare the vegetables
   Julienne the cucumber and carrots into thin matchstick-sized pieces, about 2 inches long. Slice the green onions thinly. Set aside in separate bowls for serving.
2. Mix the sauce
   In a small bowl, combine the sweet bean sauce, fermented black bean sauce, hoisin sauce, and soy sauce. Stir well to blend the flavors and set aside.
3. Cook the meat sauce
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add the diced onion and stir-fry for 2 minutes until translucent. Add garlic and ginger, cooking for another 30 seconds until fragrant. Add the ground pork and cook, breaking it up with a spatula, until no longer pink, about 5-6 minutes.
4. Finish the sauce
   Pour the prepared sauce mixture into the wok with the cooked pork. Reduce heat to medium-low and simmer for 8-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. Add 3-4 tablespoons of water if the sauce becomes too thick.
5. Cook the noodles
   While the sauce is simmering, bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente, usually 4-6 minutes for fresh noodles or 8-10 minutes for dried. Drain well and rinse briefly with cold water to prevent sticking.
6. Assemble and serve
   Divide the cooked noodles among four serving bowls. Top each with a generous portion of the meat sauce (about 3-4 tablespoons per bowl). Arrange the julienned cucumber, carrots, and sliced green onions on top. Drizzle with a few drops of sesame oil. Serve immediately, instructing diners to mix everything together before eating.