Steps

1. In a bowl, combine water and salt 1/2 tsp, then mix. Add the frozen peeled shrimp and let them thaw. (Key Tip!) Thawing shrimp in salt water prevents them from becoming watery and results in a plump, firm texture.
   🕒 01:57
2. Cut a slit in the Chinese noodle package and place them on a plate without overlapping. Microwave on 600W for 1 minute, then gently loosen the noodles inside the bag. If they are still difficult to loosen, microwave for an additional 10-20 seconds. (Key Tip!) If the noodles are cold and hard to separate, adjust the additional heating time.
   🕒 02:28
3. Cut off the base of the bok choy, then separate the leaves and stems. Rinse the bok choy under water and pat dry. Cut the stems into 3-4 pieces and the leaves into bite-sized widths.
   🕒 03:41
4. Cut off the tough stems from the shiitake mushrooms and slice them thinly. Trim off any dried parts of the stems and slice thinly.
   🕒 04:36
5. Peel the carrot, slice it thinly, then cut into 1cm wide pieces.
   🕒 04:57
6. Cut the pork belly into bite-sized pieces.
   🕒 05:19
7. In a separate bowl, combine Potato Starch 1.5 tbsp and water 2 tbsp, then mix well to create a slurry.
   🕒 05:31
8. In another bowl, combine water 400ml, Soy Sauce 1/2 tbsp, Sugar 1 tsp, Oyster Sauce 1 tbsp, and Chicken Stock Powder 1/2 tbsp. Mix well until the sugar and chicken stock powder are dissolved.
   🕒 05:46
9. Thoroughly pat dry the thawed peeled shrimp. Remove any deveined spots if present.
   🕒 06:11
10. Heat Sesame Oil 1/2 tbsp in a frying pan over medium heat for about 30 seconds.
    🕒 06:33
11. Add the pork and shrimp, then stir-fry while loosening them.
    🕒 06:52
12. Once the pork is loosened, add salt and pepper (to taste) and Cooking Sake (Rice Wine) 2 tbsp. Stir-fry until the meat and shrimp are about 80% cooked. (Key Tip!) Adding sake and salt/pepper helps to remove any gamey odors from the meat and shrimp.
    🕒 07:06
13. Add the carrot, shiitake mushrooms, bok choy stems, and Grated Ginger 1/2 tsp. Stir-fry for about 3 minutes until the carrots are tender.
    🕒 07:20
14. Add the prepared sauce mixture (from step_8) and bok choy leaves, then bring to a boil.
    🕒 07:45
15. Once boiling, drizzle in Vinegar 1 tsp and mix briefly.
    🕒 08:00
16. Mix the potato starch slurry (from step_7) well, then drizzle it in while stirring constantly. Continue to cook for about 1 minute to cook the starch. (Key Tip!) Stir quickly after adding the slurry to prevent lumps. If you are concerned, you can turn off the heat before adding it.
    🕒 08:06
17. Turn off the heat, drizzle in Sesame Oil 1 tsp for aroma, and mix briefly to finish the ankake (thickened sauce).
    🕒 08:33
18. Heat Sesame Oil 1/2 tbsp in a separate frying pan over medium heat.
    🕒 08:46
19. Add the loosened Chinese noodles and gently press them down with a spatula. Fry until they reach your desired level of crispiness.
    🕒 08:59
20. Flip the noodles and fry the other side until it also reaches your desired level of crispiness.
    🕒 09:25
21. Plate the fried noodles and top with the ankake sauce. Your dish is complete!
    🕒 10:11