Cook noodles according to package directions. Drain and rinse with cold water.
Heat oil and stir fry onion until softened. Add ground turkey and break up until crumbled. Cook until brown. Add sweet bean sauce and soy sauce; cook for 2-3 minutes. Add shaoxing wine and sugar; cook 1-2 minutes. Add water and bring to a boil; reduce heat to medium-low, cover and cook for 1/2 hour. Toss meat sauce several times during cooking, especially towards end of cooking time.
Beat eggs with shaoxing wine and salt. Heat oil in a large skillet. Add eggs and swirl around in pan to cover bottom of pan and form a thin crepe. Cook until egg is cooked. Turn out onto cutting board; let cook; cut into thin strips.
Grind garlic and salt to a paste using a mortar and pestle. Add a few tablespoons of water and stir. Transfer to small bowl.
Divide noodles among four bowls. Top with Za Jiang Meat Sauce. Garnish with egg crepe, cucumbers and scallion. Drizzle with garlic water.
Traditionally pork is used for this dish, but I used ground turkey for a lighter dish.