Steps

1. Cut the chives (50g) into 4cm lengths after making a slit at the base.
   🕒 02:30
2. Thinly slice the new onion (1/2).
   🕒 02:54
3. Peel the carrot (80g), slice it thinly lengthwise, and then cut into 4cm long julienne strips.
   🕒 03:20
4. Trim the tough stems from the shiitake mushrooms (3). Thinly slice the caps and tear the stems by hand.
   🕒 03:53
5. Remove the tough parts of the spring cabbage (150g) and cut into 3cm square chunks.
   🕒 04:14
6. Cut the pork belly slices (150g) into 3cm wide pieces. Loosely separate the slices before cooking.
   🕒 04:41
7. Place the yakisoba noodles (2 portions) in a bowl. Add vegetable oil (1 tbsp), cooking sake (1 tbsp), and soy sauce (1 tsp). Toss the noodles to coat evenly. (This is the secret!) Coating the noodles with oil beforehand saves you from adding more oil when stir-frying and makes them easier to separate.
   🕒 05:16
8. Place the noodles in a frying pan without oil and spread them out. Cook over medium heat until both sides are browned. (This is the secret!) Browning both sides creates a delightful combination of crispy and soft textures.
   🕒 06:03
9. Once browned, loosen the noodles and transfer them to a plate.
   🕒 07:43
10. Add vegetable oil (1 tbsp) to the same frying pan. Add the pork belly slices, sprinkle with salt (a pinch), and stir-fry over medium heat until the color changes.
    🕒 08:10
11. Add the carrots and shiitake mushrooms and stir-fry until coated with oil.
    🕒 08:42
12. Add the onions and cabbage and stir-fry together.
    🕒 09:01
13. Add the chives and stir-fry briefly.
    🕒 09:31
14. Add the chicken stock (500cc), soy sauce (1.5 tbsp), mirin (1.5 tbsp), sugar (2 tsp), oyster sauce (1.5 tbsp), and pepper (a pinch). Bring to a brief simmer. (This is the secret!) Using white table pepper instead of black pepper will enhance the Chinese dish atmosphere.
    🕒 09:40
15. Turn off the heat. Gradually add the thickening slurry (3 tbsp), stirring to thicken. Turn the heat back on and bring to a gentle boil while stirring. (This is the secret!) To prevent lumps, make the slurry with a ratio of 1 part potato starch to 1.5 parts water. Add it while the heat is off, stir well, and then reheat to cook. This prevents failures.
    🕒 10:57
16. Place the cooked noodles in a serving bowl and generously ladle the gravy over the top.
    🕒 12:24