Prepare the Garlic Water

1. Combine the grated garlic and hot water in a small bowl.
2. Allow it to sit for 5 minutes to infuse, then set aside.

Build the Sauce

1. In a large bowl, combine the garlic water, chilli oil, green peppercorn powder, crispy fried onions, preserved vegetables, and sesame paste.
2. Mix well and set aside.

Cook the Noodles

1. Bring a pot of water to a boil.
2. Add the fresh ramen noodles and cook according to packet instructions.
3. Add the leafy greens during the final minute of cooking.
4. Drain well and set aside.

Prepare the Chickpeas

1. While the noodles are cooking, add the chickpeas and chicken stock to a small saucepan and bring to a gentle simmer.
2. Cook for 10–15 minutes, stirring occasionally, until the chickpeas are soft and beginning to break down.
3. Using the back of a spoon, lightly mash the chickpeas until you have a mixture of creamy and chunky textures.
4. Transfer to a bowl and set aside.

Cook the Pork

1. Heat a wok over medium-high heat with a small amount of oil.
2. Add the pork mince and cook, breaking it apart until browned and cooked through.
3. Add the garlic and ginger and stir-fry until fragrant.
4. Add the yumyum seasoning, chicken powder, oyster sauce, and dark soy sauce.
5. Stir until evenly coated and remove from heat.

Combine the Noodles

1. Add the cooked noodles and vegetables to the bowl with the prepared sauce.
2. Toss until the noodles are evenly coated.

Assemble

1. Add the cooked noodles and vegetables to the serving bowls.
2. Spoon over the mashed chickpeas.
3. Top with the cooked pork mince.
4. Garnish with the crispy fried onions and spring onions.
5. Mix everything together thoroughly before eating and serve immediately.