High Protein Zha Jiang Mian (Beijing-Style Noodles)

1. Soak dried shiitake mushrooms for 10 minutes, then reserve 2 tbsp of the soaking liquid and chop the mushrooms.
2. Cook kalguksu noodles until chewy-tender; drain and set aside.
3. In a small bowl, mix doubanjiang, soy sauce, Shaoxing wine, the reserved mushroom soaking liquid, and 100 ml water.
4. Heat light oil in a pan. Add minced shallot, garlic, and grated ginger; stir-fry for 2–3 minutes until softened and aromatic. Add finely diced tomatoes and break them down for about 2-3 minutes.
5. Add ground beef and cook for 2–3 minutes until browned.
6. Add the chopped shiitake mushrooms and the sauce mixture. Simmer for 4–5 minutes until the flavors meld and the sauce slightly thickens.
7. Stir in the cornstarch slurry (1 tsp cornstarch mixed with ½ tbsp water); cook for 1 more minute until the sauce becomes glossy and rich.
8. Serve the sauce mixture over the cooked noodles and top with julienned cucumber, julienned carrot, and chopped green onion.