To begin, prepare the sauce. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Once the oil is hot, add 300g of ground pork. Cook the pork until browned and slightly crispy, breaking it apart with a spoon. This creates a rich base for the sauce. Once browned, transfer the pork to a plate and set it aside.

In the same pan, reduce the heat to low and add 2 minced garlic cloves and 1 tablespoon of minced ginger. Sauté until fragrant, about 1 minute. Stir frequently to avoid burning the garlic, as this step helps build the foundation of flavour in the sauce.

Next, add 3 tablespoons of fermented soybean paste (douchi or tianmianjiang) and 2 tablespoons of sweet bean paste. Stir the pastes into the garlic and ginger mixture, cooking for 2-3 minutes to bring out the deep, umami-rich flavours. You’ll notice the paste turning darker and more aromatic as it cooks.

Return the browned pork to the pan and stir well to combine it with the paste mixture. Add 1 tablespoon of Shaoxing wine, 1 tablespoon of soy sauce, and 1 tablespoon of sugar. Stir until the pork is fully coated in the sauce. The combination of these ingredients will enhance the savoury-sweet balance, providing the signature flavour of Zhajiangmian.

Pour in 1/2 cup of water and bring the sauce to a gentle simmer. Allow the sauce to cook for 8-10 minutes, stirring occasionally. The water will reduce slightly, creating a thick, glossy sauce that clings well to the noodles. Taste and adjust seasoning, adding more sugar or soy sauce if necessary.

While the sauce simmers, bring a large pot of water to a boil. Add 400g of thick wheat noodles and cook according to package instructions, usually 5-7 minutes. The noodles should be chewy and firm, as they will hold up best under the rich sauce. Once cooked, drain the noodles and rinse them briefly with cold water to prevent sticking.

Prepare the fresh vegetable toppings while the noodles cook. Julienne 1 cucumber and 1 carrot into thin strips. These crisp vegetables add a refreshing crunch that contrasts beautifully with the savoury sauce. If desired, prepare additional toppings like bean sprouts or radish.

To serve, divide the noodles into four bowls. Generously spoon the warm, rich pork sauce over the noodles, making sure each portion has a good amount of sauce. Top the noodles with the julienned cucumber, carrot, and any additional vegetables. Garnish with freshly chopped scallions for a burst of freshness.