Steps

1. Prepare the scallions. Finely chop 30g of scallion. Cut in half, then thinly slice lengthwise, and finally mince.
   🕒 00:18
2. Prepare the bok choy. Use 1/3 of a 1-bunch bok choy. Make an incision at the base where the stems separate, then carefully pull apart and wash under running water. Drain well.
   🕒 00:57
3. Cut the drained bok choy into 3cm to 4cm pieces. Place the cut bok choy in a bowl with a colander.
   🕒 01:25
4. Prepare the garlic. Use 10g of garlic. Trim the root, cut in half lengthwise, peel, and remove the germ using a toothpick or knife. The key here is to remove the garlic germ, as it can easily burn during stir-frying and cause bitterness.
   🕒 01:49
5. Mince the peeled garlic. For easier chopping, cut in half lengthwise, then slice into thin strips, and finally mince finely.
   🕒 02:20
6. Prepare the sauce mixture. In a bowl, combine 2 tbsp of ground sesame seeds, 2 tsp of chicken bouillon powder, 1 tsp of sugar, 1/2 tbsp of soy sauce, 1/2 tbsp of oyster sauce, 1 tsp of miso paste, and 1 tbsp of peanut butter. Mix well. The key here is to use unsweetened peanut butter</b>; if yours is sweetened, omit the sugar. Creamy peanut butter is easier to use. If you only have toasted sesame seeds, crush them into a powder</b>; this adds depth to the dish.
   🕒 02:49
7. Prepare the paste ingredients for the meat sauce. In a separate small dish, measure out 1/2 tbsp of doubanjiang, 1/2 tbsp of tianmianjiang, and 1/2 tbsp of douchi sauce.
   🕒 03:51
8. Heat a frying pan over medium heat. Add a small amount of oil and add 150g of ground pork (mixed beef and pork). Spread it out and let it cook without stirring too much to develop a nice brown sear on the surface. The key here is to not stir too much</b>; letting the meat brown well enhances its sweetness.
   🕒 04:26
9. Once the meat is browned, reduce the heat to low and flip it over.
   🕒 05:03
10. Add the minced garlic to the flipped meat and stir-fry over low heat until fragrant. The key here is to add the garlic later to prevent the meat from burning and avoid bitterness.
    🕒 05:11
11. Once the garlic is fragrant, add the prepared 1/2 tbsp of doubanjiang, 1/2 tbsp of tianmianjiang, and 1/2 tbsp of douchi sauce. Stir-fry in the oil until the aromas are released. The key here is to stir-fry the pastes in oil to enhance their aroma and flavor.
    🕒 05:32
12. Once the pastes are fragrant, turn off the heat and add the chopped scallions. Mix them in gently using the residual heat. The key here is to avoid overcooking the scallions</b>; they should be mixed in with residual heat so they don't lose their texture.
    🕒 05:44
13. Once the meat sauce is complete, transfer it back to the bowl you used for the meat earlier.
    🕒 06:01
14. Without washing the frying pan used for the meat sauce, add 550ml of water and 50ml of cooking sake (rice wine) and heat.
    🕒 06:09
15. While the soup is heating, add a small amount of the warm soup to the prepared sauce mixture and dissolve thoroughly to prevent lumps. The key here is to dissolve the sauce mixture beforehand</b>; this ensures it mixes smoothly into the soup and prevents clumps of miso.
    🕒 06:27
16. Once the soup is boiling vigorously, turn off the heat and add the dissolved sauce mixture. Stir well.
    🕒 06:40
17. Cover the frying pan with the soup and keep it warm until the noodles are cooked.
    🕒 06:54
18. Once the water for boiling the noodles is boiling, place the pre-cut bok choy in a bowl with a colander and blanch briefly. The key here is to not overcook the bok choy</b>; blanch for about 10 seconds and then immediately remove it to retain its texture.
    🕒 06:59
19. Use the water from blanching the bok choy to boil the Chinese noodles for your desired time.
    🕒 07:22
20. Once the noodles are cooked, drain them thoroughly. The key here is to drain the water completely</b>; any remaining water can dilute the flavor.
    🕒 07:32
21. Pour the reheated and boiling soup into a serving bowl.
    🕒 07:39
22. Add the cooked Chinese noodles to the bowl, then top with the prepared meat sauce and blanched bok choy.
    🕒 07:49
23. Drizzle with chili oil as desired and mix with the meat sauce before eating. The key here is to add chili oil, especially over the meat sauce, to enhance the aroma and spiciness.
    🕒 08:07