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Beijing zhajiang noodles topped with savory fermented soybean paste and fresh julienned vegetables are a protein-rich staple. A hearty family meal with bold, fresh flavors.
Prepare all vegetables: julienne the cucumber and carrot, thinly slice the scallions, and finely mince the garlic cloves for stir-frying.
Boil a large pot of water. Cook the wheat noodles according to package instructions, stirring occasionally to prevent sticking. Drain, rinse briefly in cold water, and set aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and cook for about 30 seconds until fragrant, then add ground pork.
Stir-fry pork, breaking up any lumps, until fully cooked and just beginning to brown. Add the fermented soybean paste and cook for 2 minutes, allowing the paste to caramelize slightly with the meat.
Add hoisin sauce, soy sauce, sugar, and a splash of water; reduce heat to medium-low and simmer for 5-7 minutes, stirring often so the sauce thickens and becomes glossy.
Remove from heat and stir in sesame oil for aroma. To serve, portion noodles into bowls, spoon over the meat sauce, and garnish generously with cucumbers, carrots, and scallions.
