Chop up the garlic and Japanese leek. Cut the chili pepper into 1 mm thick rounds. Heat some oil in a wok and add the garlic. When it starts to become fragrant, add the leek and the chili pepper.
When the leek has started to turn transparent, add the ground pork. When the meat changes color, put in the sugar and soy sauce.
When the meat has cooked through, add the chives chopped up into 4 cm pieces. Stir fry until the chives have wilted, then transfer to contents of the wok to a bowl or another container to cool.
Cook the somen noodles, drain and rinse well under cold running water until any stickiness has been washed away. Drain well and transfer to a serving plate.
Put the cooled down meat mixture on top of the somen noodles, and pour the chilled chicken stock over all of it.
Story Behind this Recipe
We often get somen noodles as gifts during the summertime, so these somen recipes come in handy.
I dissolve the chicken soup stock granules in a small amount of boiling water, then add ice to both cool it and to increase the water to 100 ml. When cooling the stir-fried ground meat, put it in a metal tray and float it in a bowl of ice water to cool it down quickly.