A. Blanch the meat by placing it in a pot, pour enough water to cover the meat then bring to a boil. As soon as the water comes to a boil, discard the the liquid and rinse meat under running cold water. Keep aside.
Heat cooking oil in a pan or a wok. Add cinnamon stick, star anise and garlic. Saut and then add the meat and chili flakes. Stir until meat is cooked through then add the rest of the ingredients in A and cook until everything is well-incorporated. Adjust seasoning accordingly. Remove from the heat and leave to cool before storing. Use 1/3 cup - 1/2 cup per serving or to your liking.
Serving the noodle - Only 4 ingredients needed, chili paste, dried noodles, chopped spring onion and green leafy vegetables.
Chop spring onions. Place a tablespoon or two of chopped spring onion and enough chili paste in a mixing bowl. Keep aside. Mix a tablespoon of cooking oil and enough water for blanching in a pot and bring to a boil. Blanch green veggies in hot boiling water. Remove immediately once veggies turn light green and keep aside. Soften dried noodles in the same boiling water used to blanch the veggies.
Next, transfer cooked noodles, from hot boiling water, straight to a mixing bowl in step 3. Mix everything well. Serve in a serving bowl with blanched veggies.
