Steps

1. Core 1/4 head of Spring Cabbage (approx. 250g) and cut into slightly thin strips.
   🕒 01:06
2. Add a pinch of salt and Sichuan peppercorns (to taste) to the cut cabbage and knead. Let it sit for 5 minutes. This is the secret! Salting wilts the cabbage, making it easier to stir-fry and allowing the flavors to distribute evenly.
   🕒 01:19
3. Place 2 portions of steamed yakisoba noodles in a bowl and microwave on 600W for 2 minutes.
   🕒 02:18
4. Add 1 tbsp of sesame oil and 1 tsp of soy sauce to the warmed noodles and mix well.
   🕒 02:37
5. Heat 1.5 tbsp of Taihaku sesame oil in a frying pan and fry the noodles over medium heat. Once browned, flip and fry both sides until fragrant.
   🕒 03:06
6. Transfer the fried noodles to a plate lined with paper towels, drain excess oil, and loosen them.
   🕒 04:35
7. Add 1 tbsp of Taihaku sesame oil to the same frying pan used for the noodles. Stir-fry thinly sliced 2 cloves of garlic and 4-5 chili peppers until they start to sizzle.
   🕒 04:58
8. Once the garlic is colored and the chili peppers are a vibrant red, add the salted cabbage and stir-fry.
   🕒 05:16
9. When the ingredients are coated with oil, add 1 tbsp of Cooking Sake (Rice Wine), 1 tsp of Chicken Bouillon Paste, and 3 tbsp of water. Mix well.
   🕒 06:09
10. Add the fried noodles back to the pan and stir-fry to absorb the sauce.
    🕒 06:28
11. Add a pinch of pepper and 2/3 of the 50g of whitebait. Stir-fry everything together.
    🕒 06:44
12. Finally, drizzle in 1 tbsp of sesame oil, mix, and plate the dish.
    🕒 07:31
13. Sprinkle the remaining whitebait on top and serve. It's done!
    🕒 08:04