北京炸醬麵 Beijing Zhajianmian (Noodles with soybean paste Beijing style). Handmade noodles top with cucumber shreds, mung bean or soybean sprouts, boiled salted green soybeans as old recipe suggests, I always like to include more veggies to go with the soul of this noodle–fermented soybean paste stir-fried with diced pork–to enrich my daily vegetable intake yet to enjoy a fresh, light, savory meal. The vegetarian version of this noodle is easy to make, too! Simply replace pork with diced firm tofu and add some sliced omelette along with the veggies to make the whole dish more tasty.
P.s. The meatballs with diced tofu is just some extra protein for meat lovers.