Combine soy milk and black sesame paste. Using your silicone spatula, press the black sesame paste against the liquid measuring cup (or bowl) to dissolve the paste.

Once the paste is dissolved, transfer to the pot and heat up the soup. Add 2 cups chicken stock. NOTE: This makes creamier soup, but if you prefer a thinner soup, add more chicken stock.

Add 1 Tbsp rice vinegar, 2 Tbsp soy sauce, and 1 tsp granulated sugar. Increase the amount if you add more chicken stock. Mix well and taste the soup.

If you want to have COLD black sesame dan dan noodles, remove the soup from the heat and chill the soup in iced water. Then refrigerate until the rest of preparation is ready. You can keep in the refrigerator up to 24 hours.

Heat sesame oil over medium heat and cook the grated garlic and ginger until fragrant. Careful not to burn them.

Add the ground pork and continue to stir with a spatula and separate the meat.

Add Meat Sauce. Stir and coat the meat with the sauce.

Grind peanuts with mortar and pestle.

Grind black sesame seeds.

Cut the bok choy into quarters lengthwise.

Cut the green onion in half separating green part and white parts. Cut the white parts in half lengthwise and keep the green parts for later.

Cut the white parts into julienned strips. Then soak in iced water to remove the bitterness and to make it crisp.

Chop the green parts of green onion into fine rounds.

Bring a pot of water to a boil.

Once boiling, blanch the bok choy first for 2-3 minutes (depending on its size).

Then add the bean sprouts. Cook for 10 seconds and remove both bok choy and bean sprout from the water to drain completely.

Cook the noodles according to the package instructions. I recommend cooking 15-20 seconds less than what package says, as remaining heat will continue to cook the noodles.

Soak the noodles in iced water until chilled and drain completely. Transfer the noodles to a large bowl and pour in the chilled black sesame soup.

Place the bok choy, bean sprouts, and meat sauce on top of the noodles.

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil).

Serve the hot noodles in a large bowl and pour in the hot black sesame soup.

Place the bok choy, bean sprouts, and meat sauce on top of the noodles.

Garnish with peanuts, black sesame seeds, and garlic chips, and drizzle 2 tsp la-yu (Japanese chili oil).

DONE!