A numbing and spicy take on the classic stew incorporating mala flavors and glass noodles.
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Soak the glass noodles in warm water for 20 minutes until pliable, then drain and set aside.
In a large shallow pot, heat a splash of oil and sauté the minced garlic and crushed Sichuan peppercorns until fragrant.
Stir in the doubanjiang and gochujang, cooking for 1 minute to release the oils and deepen the color.
Pour in the broth and bring to a gentle simmer, stirring to ensure the pastes are fully dissolved.
Arrange the napa cabbage, spam, tofu, and mushrooms in neat sections around the pot.
Place the soaked glass noodles in the center of the pot and submerge them slightly in the broth.
Cover and simmer for 8-10 minutes until the vegetables are tender and the noodles are translucent and chewy.
Garnish with chopped green onions and a drizzle of chili oil before serving hot from the pot.
