Heat the stock in a small saucepan on the stove or in a microwave-safe container until steaming hot, then add the dried mushrooms, remove from the heat, and allow the mushrooms to rest for 5 minutes to rehydrate. Pick the mushrooms out of the chicken stock (reserve the stock) and roughly chop them.

Place the mushrooms, garlic, ginger, and shallots in the bowl of a food processor or mini-chopper and pulse until finely chopped but not pureed, about 12 short pulses.

Combine the pepperoni, bacon, and oil in a wok and heat over medium-high heat. Cook, stirring, as the bacon and pepperoni start to bubble. Continue cooking, stirring frequently, until the bacon and pepperoni are starting to turn crisp and golden brown, about 8 minutes total.

Add the anchovies, stir to combine, and continue to cook for 1 minute, until the bacon and pepperoni are mostly crisp.

Add the garlic/ginger/shallot/mushroom mixture and cook, stirring constantly, until the vegetables turn light golden brown, about 2 minutes.

Immediately add the Shaoxing wine, stir thoroughly, and allow to simmer for 30 seconds.

Add the reserved chicken stock, the oyster sauce, fish sauce, soy sauce, and brown sugar. Reduce the heat to medium and continue to cook, stirring occasionally until the liquid no longer looks watery or soupy and the sauce has a thick, jam-like texture with a layer of oil on top, about 15 minutes.

Remove from the heat and allow to cool. Discard the bay leaves and star anise, transfer to sealable containers, and store in the refrigerator for up to several months.

Cook noodles according to package directions. As soon as they’re done cooking, place each portion in an individual serving bowl. Top with a tablespoon of light soy sauce or shoyu and a dash of black or Chinkiang vinegar. Add a couple tablespoons XO Pepperoni Sauce, some chopped scallions, toss with chopsticks, and serve.