Step 1

Soak the noodles in room temperature water for 10 minutes or until they’re just pliable. Drain and set aside for later.

Step 2

Heat the vegetable oil in a wok or frying pan over medium heat. Add the douban jiang and ginger and stir-fry for about 10 seconds. Then add in the beef. Stir-fry until the beef is almost cooked. Then add the Shaoxing wine, soy sauce, dark soy sauce and sugar. Stir-fry for about half a minute. Then add the chicken stock. Allow to simmer for 2 minutes. Then add in the noodles. Toss the noodles in the sauce for 2-3 minutes or until the noodles have soaked up all the sauce. Turn the heat off and toss through the grated garlic and the spring onions. Serve warm.