Beijing Zhajiangmian

Wash and julienne the cucumber, finely chop 30 g scallion, and rinse 200 g mung bean sprouts. Mix 80 g yellow soybean paste, 40 g sweet bean sauce and 120 ml water until no large lumps remain. Keep raw pork separate from the cucumber and clean utensils.

Bring a large pot of water to a boil. Add 200 g mung bean sprouts and cook until slightly translucent, steaming hot and thoroughly cooked. Drain well; a quick dip is not enough. Keep the pot of water for Step 5, topping up as needed and returning it to a boil.

Heat 20 ml oil in a wok over medium heat. Add 300 g ground pork and break it apart. Fry for about 4–5 minutes, until no pink remains, released moisture has mostly evaporated and the edges begin to brown. Add all 30 g chopped scallion and stir for about 30 seconds until fragrant.

Lower the heat and add all the mixed sauce from Step 1. Stir and keep at a gentle bubble for about 8–12 minutes, scraping the bottom often, until darker, glossy and coating the pork. Cook the mince thoroughly; it should reach at least 75°C if checked. Keep the sauce loose enough to mix through noodles, adding a little hot water if too thick. Remove from the heat if it scorches; do not scrape burnt residue into the sauce.

Top up the water from Step 2 and bring it back to a boil. Add 500 g fresh wheat noodles and gently separate them with chopsticks. Cook according to the package until fully cooked with no raw, firm center, while still springy. Drain well and put into the serving bowl immediately.

Put the noodles in one large shallow sharing bowl for two. Arrange all the cucumber and cooked sprouts on top, then spoon over the pork sauce. Serve immediately and toss until the noodles are evenly coated.