Cold Hiyamugi Dan Dan Noodles

• 1 portion per serving Hiyamugi or somen noodles
• 1/2 tsp Grated garlic
• 1/2 tsp Grated ginger
• 1 tbsp Chicken soup stock granules
• 2 tsp Oyster sauce
• 2 tsp Doubanjiang
• 2 tbsp Miso
• 1 tbsp Sesame oil
• 1/2 stalk Green onions (finely chopped)
• 1 Ra-yu
• 2 1/2 cup Bottled water
• 2 tbsp Ground sesame seeds (white)
• 200 grams Ground meat
• 1/2 stalk Green onion (finely chopped)
• 1 tsp Doubanjiang
• 1 tsp Oyster sauce
• 1 dash Salt
• 1 tbsp Sesame oil
• 1/2 tsp Finely chopped garlic
• 1/2 tsp Finely chopped ginger
• 1 tbsp White sesame seeds
• 1 as much (to taste) Daikon radish
• 1 as much (to taste) Cucumber

1. Put 1 cup (200 ml) of water in a pan, and add all the ingredients except for the ground sesame seeds and green onion.
2. Bring to a boil.
3. Add the green onion and ground sesame seeds when it comes to a boil, and simmer briefly.
4. Pour the contents of the pan from Step 2 and 2 cups (400 ml) of water in a bowl.
5. Chill in the refrigerator until very cold.
6. Heat some sesame oil in a frying pan and stir fry the garlic and ginger.
7. When it starts to smell nice add the green onion, then the ground meat.
8. When the meat is cooked, add the oyster sauce and doubanjiang.
9. Stir and taste; if it needs more salt, add a little bit.
10. Finely julienne the daikon radish and cucumber.
11. Use additional vegetables of your choice.
12. I recommend bean sprouts and bok coy.
13. Cook the hiyamugi noodles following package instructions.
14. Drain and rinse well in water to remove any stickiness as well as cool the noodles.
15. Drain well.
16. Put the hiyamugi noodles on a serving plate, pour the soup over it, then add the vegetables and meat.
17. Top with some sesame seeds and drizzle on some ra-yu oil before eating.
18. If you'd like the hot version of this dish, warm up the soup at Step 3, and add some ra-yu just before eating.

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Taken from cookpad.com/us/recipes/168484-cold-hiyamugi-dan-dan-noodles (may not work)