Spicy noodles with mashed potato and thick soup

Peel two russets, about 700 grams, and cut into chunks.

Boil in water with a teaspoon of salt 15 to 20 minutes until soft, then drain.

Add 30 g butter and a tablespoon of milk powder, mash, and salt to taste with another quarter teaspoon. Set aside.

Boil the noodles until about 85% done, al dente, then strain and dump onto a plate.

In front of a fan, drizzle over two tablespoons of oil and mix, continuously lifting and jiggling the noodles with chopsticks to spread them and let the steam escape.

For the gung, swirl a tablespoon of oil into a hot wok and fry half an inch of minced ginger with the whites of two scallions over medium until fragrant, about 30 seconds.

Add 60 g each enoki and julienne carrot cut into one-inch sections and fry until they start to shrink, about three minutes.

Swirl in a tablespoon of Shaoxing wine, mix, then half a tablespoon of soy sauce, mix, then one and a half cups of stock.

Cover, bring to a boil and cook two minutes; add the seasonings, then thicken with a slurry of a tablespoon of potato starch in two tablespoons of water. Heat off.

For the chili oil, heat a quarter cup of oil in a wok until smoking, then shut off the heat.

Add two teaspoons of red fragrant chili powder and half a teaspoon of cayenne, then two tablespoons of Lao Gan Ma chili crisp, and mix over a low flame until fragrant, one to two minutes.

Chop the jia cai and the pickled daikon into about 1 cm bits.

Marinate 250 g minced pork shoulder with a quarter teaspoon each salt and sugar, a teaspoon each cornstarch, soy sauce and Shaoxing wine, a quarter teaspoon dark soy sauce and a quarter teaspoon white pepper powder.

Swirl two tablespoons of oil into a heated wok and fry minced garlic and ginger over medium until fragrant, about 30 seconds.

Add the pork, breaking it up, and fry until cooked and the colour has deepened, about five minutes.

Pound one large clove of garlic to a fine paste and mix with two tablespoons of water for the garlic water.

To a big mixing bowl add 100 g cooked noodles, 40 g each mashed potato and soup sauce, 30 g pork, half a tablespoon each jia cai and pickled daikon, a tablespoon each crushed roasted peanuts and garlic water.

Add a teaspoon each soy sauce and dark Chinese vinegar, a quarter teaspoon Sichuan peppercorn powder, an eighth teaspoon MSG, a tablespoon and a half of chili oil and a tablespoon each chopped scallion and cilantro, then mix very well and transfer to a serving bowl.