Xiao mian, macarrão apimentado de Chongqing

Xiao Mian - 重庆小面spicy stuffed noodlesIngredients:200 gr noodles (wheat)100 gr kangkung/bok choywaterIngredients filling:100 gr beef/pork mince2 cm jahe, chopped1 tbsp Ya Cai/Zha Cai (pickled mustard green), chopped1/4 tsp dried chili powder 1 tsp Shaoxing rice wine2 tsp sweet bean sauce (Tian Mian Jing)1 tbsp oilIngredients broth:300 ml stock100 gr chickpeas, cooked2 tbsp light soy sauce2 tsp black rice vinegar2 tbsp chili oil1/2 tsp sichuan pepper2 cm jahe/ginger, chopped2 cloves garlic, minced1/2 tsp sesame oil1/4 tsp palm sugarGarnish:1 tbsp cashew nuts, chopped1 tbsp spring onion, choppedPreparation:Heat the oil in a pan and fry the minced meat with the garlic. Then add the mustard green, chili powder and rice wine and mix well. When it starts to get dry add the sweet bean sauce and mix well and cook for another 30 seconds and set aside.Heat the water in a pan and cook the noodles. Finally add the kangkung and blanch it and let it drain. Heat the stock in a saucepan with the remaining ingredients and bring to the boil.Put some noodles and the kangkung in a bowl and spoon the stock and the filling over it. Sprinkle the cashew nuts and spring onion on top and serve.