Meat

1. Start by taking 30g of Welsh onion (only using the white part) and cut into thin strips, then cut those strips into a fine dice. (See video for cutting instruction)
   
2. Heat a frying pan on a medium heat and add 1 tsp sesame oil.
   
3. Once the oil is heated, add the pork mince and add a pinch of salt and pepper.
   
4. Fry the pork until browned.
   
5. Next, add half of the minced spring onion with a dash of soy sauce, 1 tsp ginger paste, 1 tsp garlic paste, 1 tbsp doubanjian to the pan and stir.
   
6. Cook until the liquid is mostly gone.
   
7. Remove from the heat and put a lid on to keep it warm.

Broth

1. Take your serving bowls and add the following to EACH bowl. 1 tbsp tsuyu (or soy sauce), 1 tsp ground sesame seeds, 1/4 tsp rice vinegar, 1 tsp chili oil, 2 tbsp sesame paste (or smooth peanut butter) and share the leftover minced Welsh onion between the two bowls. Mix well.
   
2. Boil 600ml water for the broth.
3. Pour it into a jug and mix in the chicken stock until it's dissolved.
   
4. Pour 300ml into each bowl and mix well.
   

Noodles

1. Wash the pak choi and cut off the end piece.
2. Boil your noodles for 1 minute less than the amount of time stated on the package. If you're using fresh noodles, this should only be a few minutes.
   
3. Once the time is up, add the pak choi to the noodles and cook for the remaining 1 minute.
   
4. After 1 minute is up, divide the noodles and ground pork between each bowl.
   
5. Add the pak choi to the top and sprinkle with chopped Welsh onion for garnish.
   
6. Enjoy!