Spicy and Tasty Dandan Noodles without Soup

• 3 portions Uncooked Chinese noodles
• 250 grams Pork mince, mixed mince or chicken mince
• 1/4 Chopped onion
• 1 tsp each Grated garlic and ginger
• 200 ml Water
• 2 tbsp Tianmianjiang
• 1 tbsp each Sake, soy sauce, sugar
• 3 tbsp Ra-yu
• 2 tbsp each Toasted white sesame seeds, sesame paste
• 1 tbsp each Soy sauce, sugar, Chinese chicken stock powder
• 1 tsp each Oyster sauce, vinegar
• 1/2 to 1 teaspoon Doubanjiang
• 10 cm long Chopped Japanese leek
• 6 tbsp Hot water

1. To make the meat topping heat vegetable oil in a frying pan and fry the pork mince and onion over high heat.
2. When it's golden brown and crumbly add the grated ginger and garlic.
3. Fry until fragrant.
4. Add the ingredients and stir over a high heat to reduce the liquid.
5. When the liquid has reduced to 1/4 turn the heat off and transfer to a container.
6. To make the Dandan noodle base mix the ingredients well.
7. Add the hot water and stir well.
8. Cook the noodles in boiled water following the instructions on the back of the packet.
9. Drain in a colander and rinse well with cold water.
10. Drain the noodles well.
11. Mix the noodles with the Dandan noodle base from Step 6 and it's done.
12. Transfer to serving dishes.
13. Garnish with chopped Japanese leek, drizzle with ra-yu or sprinkle with red chili flakes.
14. I like softly-poached eggs or sansho powder as toppings too.

chinese noodles, grams pork, onion, garlic, water, tianmianjiang, each sake, sesame seeds, each soy sauce, oyster, long chopped japanese, water

Taken from cookpad.com/us/recipes/158942-spicy-and-tasty-dandan-noodles-without-soup (may not work)