Chongqing Noodles (Xiao Mian, 重庆小面)

For the meat topping

• 1 tablespoon cooking oil
• 3.5 oz ground pork or beef
• 1 teaspoon minced ginger
• 1 tablespoon minced Ya Cai or Zha Cai (see note 1)
• 1 pinch dried chilli flakes
• 1 teaspoon Shaoxing rice wine
• 2 teaspoon sweet bean sauce aka Tian Mian Jiang (see note 2)

Noodles & vegetable

• 7 oz dried noodles see note 3
• 1 handful leafy green eg. bok choy, water spinach, choy sum, etc.

For the broth

• 1¼ cup chicken/beef/vegetable stock see note 4
• 3.5 oz canned chickpeas, drained see note 5
• 2 tablespoon light soy sauce
• 2 teaspoon black rice vinegar
• 2 tablespoon Chinese chilli oil or to taste
• ½ teaspoon ground Sichuan pepper or to taste
• 1 teaspoon minced garlic 
• 1 teaspoon minced ginger
• ½ teaspoon sesame oil
• 1 pinch sugar

For the garnish

• 1 tablespoon roasted peanuts/cashews crushed
• 1 tablespoon finely chopped scallion