Steps

1. Thaw the seafood mix in lightly salted water. (Key Tip!) Thawing in salt water helps retain moisture, resulting in plump seafood.
   🕒 00:09
2. In a bowl, combine 2 tsp Chicken Stock Granules, 1 tbsp Soy Sauce, 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Oyster Sauce, 2 tsp Grated Ginger, 1 tsp Sugar, and 300cc Water. Mix well.
   🕒 00:28
3. Slice 1/3 carrot into thick strips, about 1/8 inch (3mm) thick.
   🕒 01:10
4. Remove the core from 1/10 Napa cabbage and cut into bite-sized pieces. (Key Tip!) Since it contains a lot of water, slightly larger pieces than you think are just right.
   🕒 01:42
5. Cut 1/4 onion into bite-sized pieces, about 1/4 inch (6mm) thick. (Key Tip!) Thicker slices retain texture and add to the deliciousness.
   🕒 02:06
6. Trim the tough stems from 3 shiitake mushrooms and slice them to your desired thickness.
   🕒 02:28
7. Spread 70g pork slices on a plate and season with a pinch of salt and black pepper.
   🕒 02:54
8. Coat the pork evenly with potato starch, ensuring it's well-mixed.
   🕒 03:18
9. Drain the thawed seafood mix in a colander. Rinsing is not necessary. (Key Tip!) Rinsing the seafood can cause it to lose moisture, so simply draining it is sufficient.
   🕒 03:35
10. Heat cooking oil in a frying pan and cook the seasoned pork until browned on both sides.
    🕒 03:48
11. Once cooked, remove the pork from the pan.
    🕒 03:59
12. In the same pan, stir-fry the sliced carrots and onions over medium-low heat until softened.
    🕒 04:06
13. Add the Napa cabbage and shiitake mushrooms and continue to stir-fry. (Key Tip!) Adding vegetables in stages ensures they cook evenly.
    🕒 04:26
14. Once the vegetables are tender, add the seafood mix and the prepared sauce. Bring to a boil over high heat.
    🕒 04:46
15. Reduce heat to low and simmer for about 30 seconds.
    🕒 05:07
16. Add the cooked pork back into the pan. (Key Tip!) Adding the pork at this stage prevents it from becoming tough.
    🕒 05:12
17. Gradually add the thickening slurry while stirring until the sauce reaches your desired consistency. (Key Tip!) Adding it little by little while stirring prevents lumps.
    🕒 05:18
18. Once thickened, bring the sauce to a rolling boil to ensure it's cooked through. If the sauce is too thin, add more thickening slurry. The sauce is now ready.
    🕒 05:34
19. Microwave 2 packs of stir-fry noodles for 2 minutes. (If using 1 pack, microwave for 1 minute).
    🕒 05:49
20. Spread the heated noodles on a plate and loosen them while they are hot.
    🕒 05:57
21. Heat a generous amount of cooking oil in a frying pan. Spread 1 serving of the loosened noodles into a round shape and cook over medium heat.
    🕒 06:04
22. Once the outer edges are crispy, flip the noodles and cook the other side until crispy.
    🕒 06:20
23. Once both sides are crispy, drain off the excess oil and remove from the pan. (Key Tip!) Using a draining rack or a slotted spoon will result in crispier noodles.
    🕒 06:33
24. Place the cooked crispy noodles on a plate and top with the thickened sauce.
    🕒 06:41
25. Finish by drizzling 1/2 tsp of sesame oil for added aroma. Your dish is complete!
    🕒 07:02