Bring a large pot of water to a rolling boil. Add the wheat noodles and cook according to package directions until chewy yet tender. Drain and rinse briefly under cold water to stop the cooking process. Toss lightly with a drop of oil to prevent sticking, then set aside.

In a small bowl, mix the fermented soybean paste, soy sauce, Shaoxing wine, sugar, and two tablespoons of water to form a smooth mixture. This will ensure even distribution when added to the wok.

Heat the vegetable oil in a wok or deep pan over medium heat. Add the chopped garlic and ginger, stirring until fragrant. Do not let them burn, as their aroma forms the foundation of the sauce.

Add the minced pork to the wok and stir fry until it loses its pink colour and begins to brown slightly. Break up any lumps with a spatula for an even texture. This step develops the savoury depth that defines the dish.

Reduce the heat slightly, then pour in the prepared paste mixture. Stir continuously to coat the pork evenly. Allow it to simmer gently for 8 to 10 minutes, adding a splash of water if the sauce thickens too much. The goal is a glossy, rich paste that clings to the meat.

Taste the sauce and balance the flavour. Depending on the brand of paste used, you may need a touch more sugar or soy sauce. The sauce should be savoury and slightly sweet, never overly salty.

While the sauce simmers, prepare the cucumber, carrot, and spring onion. These add freshness and contrast to the hearty sauce. Keep them chilled until serving.

Divide the cooked noodles among four bowls. Spoon the hot pork and soybean sauce generously on top. Arrange the fresh vegetables neatly around the edges.

Serve immediately while the sauce is hot. Each diner should mix their bowl just before eating so the noodles absorb the sauce’s deep flavour.

A few extra spring onion slices or a drizzle of sesame oil can enhance the aroma. Zhajiangmian is best enjoyed fresh, paired with a light soup or green tea for balance.