Step 1

Heat up oil in the wok over high heat. Stir in minced meat and ginger.

Step 2

Loosen the meat with a spatula. When it turns pale, add Ya Cai/Zha Cai (see note 1), dried chilli flakes & Shaoxing rice wine.

Step 3

Add sweet bean sauce once the meat becomes dry. Fry for 30 seconds or so to evenly coat the meat. Dish out and leave aside for later use.

Step 4

Bring a pot of water to a full boil. Cook the noodles following the instructions on the package.

Step 5

Add the vegetable for a quick blanch then drain everything.

Step 6

While waiting for the noodles, heat up the chicken stock with chickpeas.

Step 7

Mix all the other ingredients for the soup then pour an equal portion into the serving bowls.

Step 8

Place the noodles and the vegetable in each bowl.

Step 9

Add the stock. Top with chickpeas and the cooked minced meat.

Step 10

Sprinkle roasted peanuts & scallion.