Once you see how easy it is to make these Northern Chinese-inspired noodles at home, you’ll never pick up the take-out menu again. Justly deemed Beijing Bolognese, wide noodles are topped with a bean-pork sauce and served with shredded cucumber.

Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Cook noodles according to package. Drain and set aside.

Add canola oil to a deep skillet and cook pork over medium-high heat until no longer pink. Add the ginger and garlic; cook for 1 minute. Stir in sweet bean paste, soy, sugar, and hot water. Stir well to combine and simmer on low until sauce is thick, about 15 minutes.

Divide noodles into 4 bowls and top with sauce. Serve with shredded cucumber.