Hot and Spicy Scallion Noodles

Score the white part of the leek accordion-style and mince it; slice the green part into thin rounds. Mince the garlic and ginger.

Coarsely crush the huajiao in a mortar. In a small dish, combine the doubanjiang and miso.

Heat plenty of oil in a wok and gently saute the dried chili and crushed huajiao over low heat until fragrant. Add the minced garlic, ginger, and white leek and saute slowly without burning.

Add the doubanjiang-miso mixture and saute briefly, then add the frozen shelled clams and Shaoxing wine and cover. Steam until all clams are open.

Once the clams open, add 500 ml water, 1 tablespoon chicken bouillon, 1.5 tablespoons soy sauce, 1.5 tablespoons nam pla, and 1 teaspoon sugar; bring to a simmer.

Taste and adjust with salt. Just before serving, add sesame oil, chili oil, and a sprinkle of five-spice powder for aroma.

Cook the noodles per package instructions, drain, and place in a bowl.

Ladle the hot broth generously over the noodles, top with green leek rounds, and finish with another sprinkle of huajiao.