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Mala Dipping Somen Noodles
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1
Mince the ginger. Crush the garlic with the flat side of a knife, then mince it.
Garlic to taste
Ginger to taste
4:00
~3 min
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Ingredients
1
Mince the ginger. Crush the garlic with the flat side of a knife, then mince it.
Garlic to taste
Ginger to taste
4:00
~3 min
2
Cut the thinly sliced pork belly into bite-sized pieces.
4:41
~1 min
3
Cut the rehydrated wood ear mushrooms into thin strips.
5:02
~1 min
4
Heat sesame oil in a frying pan and add the doubanjiang. Add more if you like it spicy.
5:40
5
Add the minced garlic and ginger and heat slowly over low heat to draw out the aroma and heat (about 2 minutes).
6:03
~2 min
6
Once fragrant, add the pork belly and stir-fry briefly, coating it with the doubanjiang.
6:35
~2 min
7
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.
7:00
8
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.
7:59
~3 min
9
Boil the somen noodles in boiling water for the time indicated on the package.
8:34
~2 min
10
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.
9:13
~1 min
11
Drain the somen well and arrange them on a plate.
9:39
12
Pour the soup into a bowl and top with the ingredients. Finish with black pepper, chili oil, and extra sesame to taste.
9:44
1
Step 1
Mince the ginger. Crush the garlic with the flat side of a knife, then mince it.
Garlic
to taste
Ginger
to taste
2
Step 2
Cut the thinly sliced pork belly into bite-sized pieces.
Pork belly
to taste
3
Step 3
Cut the rehydrated wood ear mushrooms into thin strips.
Wood ear mushrooms
to taste
4
Step 4
Heat sesame oil in a frying pan and add the doubanjiang. Add more if you like it spicy.
Doubanjiang
to taste
Sesame oil
to taste
5
Step 5
Add the minced garlic and ginger and heat slowly over low heat to draw out the aroma and heat (about 2 minutes).
Garlic
to taste
Ginger
to taste
Doubanjiang
to taste
6
Step 6
Once fragrant, add the pork belly and stir-fry briefly, coating it with the doubanjiang.
Pork belly
to taste
Doubanjiang
to taste
7
Step 7
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.
Milk
to taste
Ground sesame
to taste
Sugar
to taste
Chicken stock powder
to taste
Soy sauce
to taste
Sichuan pepper
as desired
Black pepper
to taste
8
Step 8
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.
Wood ear mushrooms
to taste
Bok choy
to taste
9
Step 9
Boil the somen noodles in boiling water for the time indicated on the package.
Somen noodles
1 serving
10
Step 10
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.
Somen noodles
1 serving
11
Step 11
Drain the somen well and arrange them on a plate.
Somen noodles
1 serving
12
Step 12
Pour the soup into a bowl and top with the ingredients. Finish with black pepper, chili oil, and extra sesame to taste.
Chili oil
as desired
Black pepper
to taste
Ground sesame
to taste
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