Step 1

Prepare the 8 "treasures" (first 8 ingredients)

Step 2

In a small pot, bring enough water to a boil to cover the pork. Once the water is boiling, blanch the pork in the water for 30 seconds. Remove the pork with a slotted spoon and set aside in a bowl

Step 3

Add the oil to a wok or large skillet and heat up over medium-low heat. Add the peanuts and cook for 2-3 minutes, until they start turning golden. Add the doubanjiang and cook for 30 seconds

Step 4

Raise the heat to medium and add the onions. Cook for 3-5 minutes, until the onions are soft and translucent. Add the carrots, five-spice dried tofu, edamame, and sugar and cook for 3 minutes

Step 5

Add the blanched pork, chicken stock, and laoganma spicy chili crisp and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the liquid is almost all gone (you should have a few tablespoons of liquid left at the end). Add the pineapple and cook everything together for 1 minute. The sauce is done!

Step 6

While the sauce is simmering, prepare the noodles according to the package (don't discard the water!) and cook the shrimp. To cook the shrimp, add 3 cups of water, garlic, and ginger to a small pot and bring to a boil. Add the shrimp and cook for 1-2 minutes, until the shrimp turn opaque and pink (be careful not to overcook them)

Step 7

To serve, place the noodles in a bowl and scoop the sauce on top. With a ladle, pour the water used to cook the noodles over the sauce, until the soup comes up to the height of the noodles. Serve immediately!