Ingredients

Method

Bring a large pot of water to a boil. Cook the fresh thick wheat noodles according to the package instructions until al dente. Drain the noodles and set them aside.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook for 5-6 minutes, or until browned and cooked through.

Stir in the yellow soybean paste, hoisin sauce, sugar, and water. Reduce the heat to low and simmer the sauce for 10-15 minutes, or until it has thickened slightly.

Divide the cooked noodles among 4 serving bowls. Top each bowl of noodles with an equal amount of the pork sauce.

Serve the Beijing Fried Sauce Noodles with julienned cucumber, carrots, and bean sprouts on the side, allowing each diner to add their desired amount of vegetables to their bowl.