Steps

1. Peel 1 cucumber, cut it into three equal lengths, and then julienne it.
   🕒 03:53
2. Finely chop 5cm green onion and 1 clove ginger. (Pro Tip: For the ginger, it's easier to get a fine mince by slicing it first, then stacking the slices and chopping them together.)
   🕒 05:34
3. Wrap 1 clove garlic in plastic wrap, crush it with the back of your knife, then finely chop it.
   🕒 07:35
4. Heat 2 tbsp refined sesame oil in a frying pan over medium heat and stir-fry 100g ground pork.
   🕒 09:13
5. Once the ground pork turns white, add the crushed garlic and stir-fry until fragrant.
   🕒 10:56
6. Next, add the finely chopped green onion and ginger, and continue to stir-fry.
   🕒 12:18
7. If there's excess oil, drain it. Stir-fry the meat until it becomes dry and crumbly.
   🕒 12:41
8. Add 3 tbsp cooking sake (rice wine) and 3 tbsp soy sauce, and stir-fry to release their aromas.
   🕒 12:49
9. Add 2.5 - 3 tbsp sugar, 5 tsp tianmianjiang (sweet bean paste), 5 tsp chicken stock, and a pinch of pepper. Stir and simmer until thickened.
   🕒 13:22
10. Taste and adjust by adding more sugar if the tianmianjiang is too salty.
    🕒 15:02
11. Add 1 tsp water mixed with potato starch and mix well to thicken.
    🕒 15:18
12. Turn off the heat, then stir in 2 tbsp sesame oil to finish the meat sauce. (Pro Tip: Adding sesame oil after turning off the heat enhances its aroma.)
    🕒 15:36
13. Boil water in a separate pot and cook 2 portions of Chinese noodles according to package directions.
    🕒 11:33
14. Drain the cooked noodles well and plate them. (Pro Tip: Serve the noodles while hot so the sauce coats them well.)
    🕒 16:06
15. Generously top with the meat sauce and garnish with the julienned cucumber. Your Jajamen is ready!
    🕒 17:15