Ground pork noodle soup

Chop the garlic and half an inch of ginger finely in a mini blender; dice 3 scallions, keeping the white part for the stir-fry and the green for garnish.

In a wok put a few tablespoons of oil, the garlic-ginger blend, the scallion whites, 1.5 tbsp Sichuan doubanjiang and 1 tbsp chili flake; stir a couple of minutes to activate the doubanjiang.

Turn the heat to high, add the ground pork and break up any big chunks with a spatula until loose and no pink remains.

Drizzle in 2 tbsp Chinese cooking wine from the side of the wok; season with 1 tbsp soy sauce, 1 tbsp oyster sauce and 1 tsp dark soy sauce for colour. It is meant to taste saltier than you would eat on its own.

Pour in 1/4 cup water and let it mingle; remove the sao zi and set aside.

In the same unwashed wok bring 5 to 6 cups of water (or stock) to a boil; meanwhile wash the baby bok choy and cut it open.

Add 400-500 g fresh noodles (or 250-300 g dried) and about 1/2 tbsp salt; simmer a few minutes per the package, frying eggs on another burner if wanted.

Add the baby bok choy and blanch 30 seconds.

Serve noodles and broth in a bowl with a few big spoonfuls of the pork on top, bok choy, a fried egg and a sprinkle of spring onion; mix the salty pork in gradually while eating.