Steps

1. First, finely chop the scallions (10cm).
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2. Peel the ginger (5g), slice it thinly, then mince it.
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3. Cut the garlic (1 clove) in half lengthwise, remove the sprout, and then mince it. [Pro Tip] Garlic sprouts can cause bitterness and burn easily, so always remove them.
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4. Take the shirataki noodles (1 bag) out of the package, rinse them under water, drain, and place them on a cutting board.
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5. Cut the shirataki noodles into bite-sized pieces. [Pro Tip] If your shirataki noodles require an alkali treatment, boil them first. If no alkali treatment is needed, a quick rinse is fine.
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6. In a bowl, combine potato starch (2 tsp) and water (1.5 tbsp), and mix well to create a slurry.
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7. Heat sesame oil (0.5 tbsp) in a frying pan over medium heat. Add the minced garlic and ginger, and cook until fragrant.
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8. Once fragrant, add the ground pork (100g) and stir-fry.
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9. When the ground pork is halfway cooked, add the minced scallions and stir-fry.
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10. Once the ground pork and scallions are cooked through, add the doubanjiang (0.5 tsp) and stir-fry for about 1 minute. [Pro Tip] Stir-frying doubanjiang well enhances its flavor and aroma.
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11. Add the shirataki noodles and stir-fry until well combined.
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12. Add the tian mian jiang (1 tsp), soy sauce (1 tsp), sugar (2 tsp), cooking sake (rice wine) (1.5 tbsp), chicken stock granules (0.5 tsp), and water (100ml). Mix well and bring to a boil.
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13. Once boiling, reduce heat to medium and simmer for about 1 minute to let the flavors meld.
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14. After simmering for 1 minute, remix the prepared potato starch slurry and pour it into the pan while stirring quickly. [Pro Tip] Once you add the slurry, stir rapidly to prevent lumps. The moisture from the shirataki noodles will result in the perfect consistency.
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15. Continue to cook for about 30 seconds until thickened, then serve. It's done!
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