Steps

1. Rehydrate 4g of dried wood ear mushrooms in hot water and chop roughly. 【Tip!】 Dried wood ear mushrooms rehydrate faster in hot water.
   🕒 06:16
2. Julienne 80g of sliced pork. 【Tip!】 Stacking the sliced pork and pressing down while cutting makes it easier to julienne.
   🕒 08:26
3. Place the cut pork in a bowl, add 1 tsp potato starch, 1/2 tsp soy sauce, 1 tsp sake, and 1/2 tsp oil, and mix well. 【Tip!】 The potato starch's water retention makes the meat tender, and the oil helps prevent the pieces from sticking together.
   🕒 10:49
4. Make a cross incision in the core of 50g of Komatsuna and cut into 4-5cm lengths.
   🕒 12:37
5. Bring water to a boil in a pot and boil 1 bundle of dried Chinese noodles al dente, about 2 minutes shorter than the package instructions (e.g., if boiling for 7 minutes, boil for about 5 minutes).
   🕒 15:33
6. Rinse the boiled Chinese noodles under running water, remove the sliminess, and drain well. 【Tip!】 Removing the sliminess from the noodles helps the sauce cling better.
   🕒 20:12
7. Place the drained Chinese noodles in a bowl, add 1 tsp soy sauce and 1 tbsp sesame oil, and toss well to coat.
   🕒 23:08
8. Heat a small amount of oil in a frying pan, spread out the noodles, and cook until the surface is crispy and browned. 【Tip!】 Frying adds fragrance and creates an authentic Shanghai yakisoba texture.
   🕒 23:44
9. Remove the noodles to a plate.
   🕒 26:47
10. Add a small amount of oil to the same frying pan and stir-fry the seasoned pork, breaking it apart.
    🕒 26:54
11. Once the pork is cooked through, add the Komatsuna and rehydrated wood ear mushrooms and stir-fry until tender.
    🕒 27:56
12. Return the noodles to the stir-fried ingredients, add 1 tbsp oyster sauce, 1/2 tsp soy sauce, 3 dashes of MSG(Ajinomoto) (MSG), and black pepper to taste, and stir-fry, tossing well to coat.
    🕒 28:10
13. Finally, add 50g of bean sprouts and 1 tbsp sake, and stir-fry quickly until the bean sprouts are tender-crisp. Then it's done. 【Tip!】 Bean sprouts cook quickly, so add them at the end to retain their crunchiness.
    🕒 29:02
14. When plating, arrange the ingredients on top for better presentation.
    🕒 29:38