Steps

1. Place Bean Thread Noodles 70g in a bowl and add enough water to cover completely. Cover with a paper towel as a lid. [Here's the trick!] Instead of boiling the noodles, rehydrating them in this water reduces cooking time.
   🕒 00:56
2. Leave the noodles at room temperature for about 15 minutes to absorb water.
   🕒 01:25
3. Cut off the root ends of Chinese Chives 1 bunch to about 3cm length and place them in a salad spinner.
   🕒 01:44
4. Cut the leafy part of the chives in half lengthwise, stack them, and chop them roughly into about 5cm lengths. Add the chopped chives to the salad spinner.
   🕒 01:56
5. Add enough water to cover the chives. Cover with a paper towel and soak in water for about 10 minutes. [Here's the trick!] Soaking in water removes the pungent smell of the chives and gives them a crisp texture.
   🕒 02:07
6. Cut off the root end of Garlic 1 clove, cut it in half lengthwise. Peel and remove the germ with a toothpick.
   🕒 02:42
7. In a bowl, combine Soy Sauce 1 tbsp, Cooking Sake (Rice Wine) 1 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Chicken Bouillon Powder 1 tsp, Water 100ml, and Sesame Oil 1 tsp.
   🕒 03:19
8. Grate the Garlic 1 clove (with the germ removed) into the bowl to make the sauce mixture. [Here's the trick!] Using slightly more liquid makes it easier for the noodles to absorb the sauce.
   🕒 03:48
9. Prepare Canned Tuna 1 can.
   🕒 04:01
10. Drain the semi-rehydrated noodles from step [01:25] in a colander.
    🕒 04:09
11. Drain the chives from step [02:07] thoroughly in the salad spinner. [Here's the trick!] Thoroughly draining the chives prevents a mushy texture and results in a delicious dish.
    🕒 04:49
12. Pour the prepared sauce mixture into a frying pan and heat over low heat until it boils.
    🕒 05:17
13. Once boiling, add the semi-rehydrated noodles and cook over low heat, stirring occasionally, until almost all the liquid has evaporated, allowing the noodles to absorb the sauce. [Here's the trick!] Simmering gently over low heat allows the noodles to fully absorb the sauce.
    🕒 05:34
14. Once the sauce has reduced, turn off the heat.
    🕒 06:08
15. Add the entire Canned Tuna 1 can (including the oil) to the frying pan and mix it into the noodles.
    🕒 06:11
16. Once the tuna is evenly distributed, add all the drained Chinese chives.
    🕒 06:25
17. Drizzle Soy Sauce 1/2 tsp over the chives. [Here's the trick!] This seasons the chives and balances the overall flavor.
    🕒 06:30
18. Heat over medium-low heat and stir-fry briefly until the chives are slightly wilted.
    🕒 06:39
19. Taste and adjust seasoning, adding salt if necessary.
    🕒 07:11
20. Serve on a plate. Enjoy!
    🕒 07:23