Steps

1. Cut off the roots of 1 bunch of chives and chop them roughly.
   🕒 01:52
2. Finely chop 1 clove of ginger.
   🕒 02:10
3. Heat a frying pan over medium heat and add 1 tbsp of sesame oil to warm it up.
   🕒 02:35
4. Add 2 servings of yakisoba noodles to the frying pan and add 2-3 tbsp of water.
   🕒 02:51
5. Loosen the noodles and stir-fry while evaporating the moisture. (This is the key! The noodles will be lightly steamed and easier to loosen, allowing for speedy cooking.)
   🕒 03:30
6. Add 2 tsp of sugar, 2 tbsp of soy sauce, 1 tbsp of oyster sauce, and 1 clove of grated garlic to the noodles and mix quickly.
   🕒 03:50
7. Sear the noodles with the added seasonings, cooking them thoroughly until they are browned. (This is the key! The flavor will penetrate to the center of the noodles, and the surface will become more fragrant, doubling the deliciousness.)
   🕒 04:26
8. Once the noodles are fragrant and browned, add plenty of the chopped 1 bunch of chives.
   🕒 04:58
9. Quickly toss to combine the chives with the noodles. (This is the key! To preserve the aroma of the chives, be careful not to overcook them.)
   🕒 05:10
10. Add 1 tbsp of finishing sesame oil and 2 tsp of vinegar and drizzle them over the entire pan.
    🕒 05:32
11. Quickly mix to ensure the chives and seasonings are well coated.
    🕒 05:51
12. Plate the yakisoba.
    🕒 05:56
13. Sprinkle with 1 clove of roughly chopped ginger and coarsely ground black pepper to taste as desired.
    🕒 06:15
14. Place 1 egg yolk on each serving to complete the dish.
    🕒 06:27