• You can read more details on ingredients, substitutions, variations, and other tips in my post that may answer your questions not covered in the recipe card

Prepare the meat sauce:

• Whisk fermented bean paste, tian mian jiang, shaoxing wine, and 1/4 cup of water in a bowl until combined
  
• Preheat the oil in a wok or skillet over medium heat. Add the diced pork belly and cook until the pork started to get light brown on some spots.
  
• Add the star anise, the white part of green onion and continue cooking for another 3 minutes
  
• Stir in the bean paste mixture and sugar and cook for about 2 minutes over medium heat until the sauce starts to sizzle. Lower the heat to let it simmer and the sauce will thicken and darken in color, about 5 minutes or so. Have a taste and adjust by seasoning with more salt and/or sugar if needed. The sauce should be savory with hint of sweetness
  
• Add the finely chopped green part of the green onion. The sauce will look separate and oily and that's the way it supposed to be
  

Cook the noodles:

• Cook the noodles only when you are ready to serve. Cook the noodles according to the instructions on the package. Don't rinse the noodles so the sauce clings to the noodles.
  
• Ladle the meat sauce over noodles and toss the noodles to prevent the noodles from sticking. Top with cucumber and chopped green onion. Serve immediately