Zhajiang Noodles

Instructions

1. Prepare the vegetables
   Julienne the cucumber and carrots into thin matchsticks. Slice the green onions thinly on a diagonal. Blanch the bean sprouts in boiling water for 30 seconds, then drain and rinse under cold water. Arrange vegetables on a serving platter.
2. Make the sauce
   Heat vegetable oil in a wok or large skillet over medium-high heat. Add diced onion and cook until softened, about 3 minutes. Add minced garlic and grated ginger, stir-frying for another 30 seconds until fragrant.
3. Cook the meat
   Add ground pork to the wok, breaking it up with a spatula. Cook until the meat is no longer pink, about 5 minutes. Drain excess fat if necessary.
4. Add the sauce ingredients
   Stir in the sweet bean sauce and fermented black bean sauce. Add sugar and mix well. Pour in water or chicken stock and bring to a simmer. Reduce heat to medium-low and cook for about 8 minutes, stirring occasionally, until the sauce thickens and the flavors meld together.
5. Cook the noodles
   While the sauce is simmering, bring a large pot of water to a boil. Cook the fresh wheat noodles according to package instructions until al dente, usually 3-4 minutes. Drain thoroughly and rinse briefly under cold water to prevent sticking.
6. Assemble the dish
   Divide the cooked noodles among four serving bowls. Ladle the hot zhajiang meat sauce over the center of each noodle portion. Arrange the prepared vegetables around the edges of each bowl, allowing diners to mix them in as they eat.