Step 1

In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.

Step 2

Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.

Step 3

Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.

Step 4

Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.

Step 5

Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.

Step 6

In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.

Step 7

Place the noodles in 4 serving bowls. Top with the sauce and vegetables.