Beijing-Style Zhajiangmian (Fried Sauce Noodles)

Bring a large pot of water to a boil. Cook noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.

In a small bowl, mix together yellow soybean paste, sweet bean sauce, soy sauce, sugar, and 1/2 cup water. Set aside.

Heat vegetable oil in a wok or large skillet over medium heat. Add minced pork and stir-fry until browned and crispy, about 5 minutes. Remove excess fat if desired.

Add minced garlic, ginger, and white parts of spring onions. Stir-fry for 1 minute until fragrant.

Pour the sauce mixture into the wok. Stir well and bring to a simmer. Reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and the oil separates. If too thick, add remaining water a little at a time.

Taste and adjust seasoning with more soy sauce or sugar if needed. The sauce should be savory with a hint of sweetness.

To serve, divide noodles among bowls. Spoon a generous amount of the fried sauce on top. Garnish with julienned cucumber, carrot, blanched bean sprouts, and chopped green spring onions. Serve with extra soy sauce and chili oil on the side.