Beijing-Style Noodles (Zha Jiang Mian)

Heat a wok over high heat. Add a neutral oil and sauté the minced garlic and grated ginger until fragrant, about 30 seconds.

Add the ground pork to the wok. Break it up with a spatula and cook, stirring occasionally, until browned and slightly crispy. Resist the urge to stir too much initially to allow for browning.

Add the chopped mushrooms and cook until they release their moisture and start to brown. Stir in the soybean paste, hoisin sauce, dark soy sauce, Chinese cooking wine, and white pepper. Add the star anise if using.

Pour in the water and bring to a simmer. Let it cook for about 5-10 minutes, allowing the flavors to meld and the sauce to reduce slightly.

In a small bowl, whisk together the cornstarch and a little water to create a slurry. Pour the slurry into the simmering sauce, stirring constantly until the sauce thickens to a glossy, coating consistency.

Bring a large pot of water to a rolling boil.

Add the fresh noodles to the boiling water and cook according to package directions, usually 2-4 minutes, until al dente. They should be tender but still have a slight chew.

Drain the noodles well.

Divide the cooked noodles among serving bowls.

Spoon a generous amount of the pork sauce over the noodles.

Top with julienned carrots and cucumber sticks.

Serve immediately and enjoy!