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Thick wheat noodles are topped with a rich, savory sauce of minced pork fried with sweet bean paste and fresh julienned vegetables. This hearty Beijing family staple is packed with protein and beloved as an everyday comfort meal.
Slice cucumber and carrot into fine matchsticks. Thinly slice scallions and set all vegetables aside for topping.
Boil a large pot of water and cook wheat noodles until just tender, about 5–7 minutes. Drain and rinse under cool water to prevent sticking.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add ground pork and cook, breaking apart with a spatula, until no longer pink and lightly browned.
Reduce heat to medium. Stir in sweet bean paste and cook for 1 minute to bloom the aroma. Add soy sauce, Shaoxing wine, and sugar; mix until pork is evenly coated and the sauce thickens, about 2–3 minutes.
Turn off heat and stir in sesame oil for a finishing fragrance. Serve noodles hot, topped generously with pork sauce and arranged cucumber, carrot, and scallion shreds.
