Mapo Tofu Noodles

Finely dice the onion, and grate the garlic and ginger.

Heat cooking oil in a large skillet or pan over medium-high heat.

Add the ground pork and cook, breaking it up with a spoon, until it's browned and slightly crispy.

Add the diced onion and cook for about one minute until slightly softened.

Add the grated ginger and garlic and cook for another minute until fragrant.

Pour in the chicken stock to deglaze the pan.

Season the sauce with soy sauce, oyster sauce, fish sauce, and sesame oil.

Add the Sichuan chili flakes, Korean chili powder, sweetener, and MSG. Stir everything to combine.

Bring the sauce to a boil and let it simmer for about 10 minutes for the flavors to meld.

While the sauce simmers, prepare a cornstarch slurry by whisking together the cornstarch and cold water in a small bowl until smooth.

Pour the cornstarch slurry into the simmering sauce, stirring constantly, until the sauce thickens.

Meanwhile, cook the somen noodles according to package directions in a separate pot of boiling water.

Gently fold the cubed soft tofu into the sauce and cook for one more minute to heat through.

Drain the cooked noodles and divide them into serving bowls. Ladle a generous amount of the mapo tofu sauce over the noodles.

Garnish with plenty of sliced green onions and a sprinkle of toasted sesame seeds before serving.