Roughly mince the garlic. Remove seeds from the red hot peppers. (You don't have to remove them completely.) Chop them into small rounds. Wash the bean sprouts. Wash the Chinese chives, and chop into 5 cm lengths.
Pour a little bit of vegetable oil in a wok, and stir-fry the garlic, half of red chili peppers, and Doubanjiang.
When fragrant, add the ground meat. When the colour of the meat changes, add the 1 tablespoon of soy sauce from the pickled garlic. Turn off the heat, and transfer to a plate.
Please don't wash the wok from Step 2. Add the instructed amount of water on the package. I used 500 ml of water for 2 servings this time, and remaining red hot peppers, then turn on the heat.
When the water from Step 4 starts to boil, add the sauce for the soup, and bring to a boil again, then turn off the heat. (Usually you have to turn off the heat before adding the sauce.)
Boil water in a separate pot for cooking the noodles. When you add the noodles in boiling water, simultaneously add the bean sprouts to the Step 5 pot, and turn on the heat. Add the Chinese chives to the soup 30 seconds before the noodles are ready.
Drain the noodles, pour the Step 6 soup over, and add the Step 3 meat on top, then done.
Story Behind this Recipe
I love Taiwanese ramen noodles. My husband and I used to go to Taiwanese ramen restaurants before our son was born, but it's hard to take our baby out to restaurants. Finally I tried to make my own. I've almost achieved the taste I was looking for after the second try. I can live without going to restaurants if I can eat this dish at home.
The key is keeping the crispiness of the Chinese chives. They were almost raw at a restaurant.