Mala Dipping Somen Noodles

Mince the ginger. Crush the garlic with the flat side of a knife, then mince it.

Cut the thinly sliced pork belly into bite-sized pieces.

Cut the rehydrated wood ear mushrooms into thin strips.

Heat sesame oil in a frying pan and add the doubanjiang. Add more if you like it spicy.

Add the minced garlic and ginger and heat slowly over low heat to draw out the aroma and heat (about 2 minutes).

Once fragrant, add the pork belly and stir-fry briefly, coating it with the doubanjiang.

Once the pork is cooked through, add the milk, ground sesame, chicken stock powder, sugar, soy sauce, Sichuan pepper, and black pepper, and stir lightly to combine.

Add the wood ear mushrooms and bok choy and simmer slowly over low heat until the bok choy is cooked through to finish the mala soup.

Boil the somen noodles in boiling water for the time indicated on the package.

Drain the boiled somen in a colander and rub-wash them under running water to remove the sliminess. If you want to eat them cold, chill them thoroughly in ice water.

Drain the somen well and arrange them on a plate.

Pour the soup into a bowl and top with the ingredients. Finish with black pepper, chili oil, and extra sesame to taste.