Prepare the fresh ingredients: slice the Cucumber into thin matchsticks, finely mince the white parts of the Scallions and reserve the green tops for garnish, and grate or mince the Ginger.
Rinse and briefly blanch the Mung Bean Sprouts in boiling water for 20–30 seconds until just tender, then plunge into ice water and drain; set aside.
Cook the Fresh Wheat Noodles in plenty of boiling water according to package directions until al dente, drain well and toss with a little oil to keep them separate.
Heat a wok or large skillet over medium-high heat and add the Neutral Oil. When hot, add the minced Ginger and the white parts of the Scallions and stir-fry until fragrant, about 30 seconds.
Add the Ground Pork and break it up with a spatula; stir-fry until browned and most of the moisture has evaporated.
Deglaze with the Shaoxing Wine, letting it reduce for a minute, then stir in the Yellow Soybean Paste and Sweet Bean Paste. Fry the mixture briefly until the oils separate and the paste becomes fragrant.
Add a pinch of Sugar and a splash of Water to loosen the sauce to a spoonable consistency; reduce heat and simmer gently for 5–8 minutes so the flavors meld. Taste and adjust: add a touch more sugar for balance or a little water if the sauce is too thick.
To serve, divide the cooked Fresh Wheat Noodles among bowls, top with several ladles of the pork sauce, and arrange the cucumber matchsticks and blanched Mung Bean Sprouts alongside. Garnish with the reserved green tops of the Scallions and an optional drizzle of warm Neutral Oil or a splash of soy if desired.
Mix everything together on the plate before eating so the cool, crisp vegetables balance the rich, savory sauce. Enjoy immediately.
