Zhajiangmian

Cut the pork into small cubes, about 5 mm. Grate or very finely mince the ginger, and slice the scallions, keeping the white and green parts separate.

In a bowl, whisk the dry yellow soybean paste and sweet wheat paste with 150 ml water until smooth, with no lumps left in the sauce.

Heat the vegetable oil in a wide skillet or wok over medium heat. Add the pork and cook for 6–8 minutes, until the fat renders and the cubes turn lightly golden.

Add the ginger and the white part of the scallions, stir and cook for 30 seconds. Pour in the paste mixture and the remaining water, and bring to a gentle simmer.

Simmer the sauce over low heat for 20–25 minutes, stirring often, until it turns glossy and thick and the oil rises to the surface. Taste and season with salt if needed.

Cook the wheat noodles in plenty of boiling water until tender, following the package timing, then drain, reserving a little of the cooking water. Don't rinse the noodles if serving them hot.

Divide the noodles among 4 bowls, top with the sauce, cucumber strips and the green part of the scallions. If needed, loosen the sauce with a spoonful of the reserved noodle water and toss everything together just before eating.