Ground Pork Noodle Soup

Steps

1. In a mini blender, chop 10 cloves of garlic and half an inch of ginger.
2. Dice 3 scallions and separate the white and green parts. Reserve the green part for garnish.
3. Add oil to the wok along with the garlic-ginger blend, the white part of the scallion, 1.5 tbsp of Sichuan Dou Ban Jiang, and 1 tbsp of chili flake.
4. Stir all aromatics in the wok for a couple of minutes to activate the flavors (If not eating spicy food, substitute soybean paste for Dou Ban Jiang and sweet paprika for chili flakes).
5. Turn the heat to high, toss in the ground pork, and use your spatula to break up any big chunks until no pink color remains.
6. Drizzle in 2 tbsp of Chinese cooking wine from the side of the wok. Season with 1 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1 tsp of dark soy sauce for color.
7. Pour in 1/4 cup of water and let it mingle a little bit.
8. Remove the ground pork (Sao Zi) from the wok and set it aside.
9. To the same wok, pour in 5 to 6 cups of water or stock. Bring this to a boil while washing and cutting the baby bok choy.
10. Once the water comes to a boil, throw in the noodles (400-500g fresh or 250-300g dried).
11. Add salt to taste (about half tbsp) and simmer until the noodles are almost done. This should take just a few minutes for fresh noodles.
12. Throw in the baby bok choy, let it blanch for just 30 seconds, and dinner is ready.