Steps

1. To make the shredded green onion garnish, remove the thick central part of the green onion (1 stalk) and thinly slice the outer white part into fine shreds.
   🕒 00:10
2. Soak the shredded green onion in water to mellow its pungency. After soaking for about 5-10 minutes, drain well in a colander.
   🕒 00:42
3. Thinly slice 1/2 cucumber. [Chef's Tip!] Slicing the cucumber thinly helps it mix well with the noodles.
   🕒 00:50
4. Trim the tough ends off the 3 shiitake mushrooms and separate the stems.
   🕒 01:23
5. Make vertical and then horizontal cuts on the shiitake mushrooms to roughly chop them. It's okay to leave some texture. [Chef's Tip!] Chopping them too finely will diminish their texture, so leave some small pieces.
   🕒 01:42
6. Finely chop the separated shiitake mushroom stems.
   🕒 01:59
7. Rinse the boiled bamboo shoots (1 pack) under water. Lay them flat on a cutting board and roughly chop them. [Chef's Tip!] Boiled bamboo shoots can sometimes have a slight sourness from citric acid, so it's good to rinse them first.
   🕒 02:08
8. Prepare seasoning mixture [A]. In a bowl, combine Hoisin sauce (2 tbsp), Doubanjiang (1 tsp), grated garlic (1/2 tbsp), and grated ginger (1/2 tbsp). Mix well.
   🕒 02:29
9. Prepare seasoning mixture [B]. In a separate bowl, combine soy sauce (1 tbsp), Cooking Sake (Rice Wine) (1 tbsp), oyster sauce (1 tbsp), chicken stock powder (1 tsp), and water (200cc). Mix thoroughly.
   🕒 02:54
10. Heat some oil (appropriate amount) in a pan over medium heat. Add the ground pork (150g) and stir-fry until fully cooked.
    🕒 03:33
11. Once the pork is cooked, add the chopped shiitake mushrooms and bamboo shoots and continue to stir-fry.
    🕒 03:44
12. After stir-frying, add the prepared seasoning mixture [A] and cook until fragrant. [Chef's Tip!] Stir-frying seasoning [A] first enhances its aroma, significantly improving the dish's flavor.
    🕒 03:58
13. Once fragrant, add the prepared seasoning mixture [B] and bring to a rolling boil.
    🕒 04:24
14. Once boiling, reduce the heat to very low and thicken the sauce with a slurry of potato starch and water (appropriate amount). Add the slurry gradually while stirring to prevent lumps. [Chef's Tip!] Adding potato starch slurry over high heat can cause lumps, so lower the heat.
    🕒 04:41
15. After adding the potato starch, let it simmer and boil firmly to stabilize the thickened sauce. If the sauce isn't thick enough, reheat and add more potato starch slurry. The sauce is now ready.
    🕒 05:01
16. Simultaneously, boil the Chinese noodles (appropriate amount) according to the package instructions.
    🕒 05:20
17. Once the noodles are cooked, rinse them thoroughly under ice-cold water to firm them up.
    🕒 05:29
18. Drain the chilled noodles very well and place them in a bowl. Add sesame oil (2 tbsp) and salt (1/2 tsp) and mix thoroughly. [Chef's Tip!] Adding salt seasons the noodles and greatly enhances their deliciousness.
    🕒 05:33
19. Arrange the noodles on a plate and top with the meat sauce. Garnish with the shredded cucumber and green onion. The dish is complete. [Chef's Tip!] If you like it spicier, increase the amount of Doubanjiang.
    🕒 05:53