Cook mee sua or somen noodles according to direction. Rinse with cold water and set aside
Preparing kidneys and blood cakes:
Bring small pot of water to a rolling boil. Add kidney slices and boil for about 45 seconds. The color will turn gray. It should be no longer red inside. Avoid overcooking or kidneys will turn tough. Remove with slotted spoon and refresh in cold water to stop cooking. In the same pot, add blood cakes and boil for about 2 minutes. The color will turn dark grayish brown. The inside should be no longer red and cooked through. Remove with slotted spoon and set aside
Preparing broth:
Preheat sesame oil over medium heat. Add garlic and fry until light golden and crispy. Take care not to burn them. Lower the heat if necessary. Remove with slotted spoon onto an absorbent paper towel. They will crisp up further when they cool down
In the same oil, add ginger and stir fry for 3 minutes until fragrant. Add in broth and bring to a boil. Add in seasonings. Have a taste. It should be savory with just a hint of sweetness. Add more seasonings to your taste
Serving:
Portion noodles out into an individual serving bowl. Portion out kidney slices and blood cakes. Garnish with green onions and cilantro leaves. Generously ladle the hot broth over. Sprinkle with the crispy garlic you made earlier. Serve with red chili doused in soy sauce immediately
Notes
If you are preparing this as part of confinement diet, double or triple the amount of ginger and drizzle the finished dish with more sesame oil just before serving