Chili oil

1. Over medium-high heat, add the cinnamon stick and star anise in a small pan and heat until fragrant.
2. Remove from heat and add the canola oil, crushed chili flakes, and dried Szechuan peppers. Set aside to steep for 5-10 minutes. 

Sauce

1. Place all the ingredients in a stainless-steel bowl and whisk until combined. Set aside until needed.

Assembly

1. Boil water and par-cook the somen noodles for 3 minutes. Drain, rinse briefly under cold water, and set aside until needed. 
2. In a stainless-steel sauté pan, heat the canola oil over medium-high heat.
3. Add the Bump to a hot pan. Using a wooden spoon or spatula, break apart the Bump and sear it until it’s evenly browned and starts to get crispy on the bottom of pan. 
4. Add the onions and garlic. Cook until fragrant. Add 1 tbsp of water to help release the crispy bits from the bottom of the pan.
5. Add the Dan Dan Sauce and mix until evenly distributed throughout the meat. Add the additional soy sauce to taste, if desired. 
6. Lower the heat and add the partially cooked somen noodles. Mix until the noodles are evenly coated with the sauce and fully cooked through.