Steps

1. Place the yakisoba noodles (2 servings) in a microwave-safe bowl and heat in the microwave for 1 minute 30 seconds to 2 minutes.
   🕒 01:24
2. Add 1.5 tbsp sesame oil and 1 tbsp garlic soy sauce to the heated noodles and mix well. (Key Tip!) This step seasons the noodles with a savory aroma.
   🕒 01:43
3. Drizzle 1 tbsp white sesame oil into a frying pan and heat.
   🕒 02:34
4. Spread the noodles in the heated pan and fry one side until golden brown and slightly crispy. Avoid moving them too much while cooking. (Key Tip!) Let them cook undisturbed until you hear a sizzling sound, ensuring a tender center.
   🕒 02:45
5. Flip the noodles and cook the other side until golden brown.
   🕒 03:36
6. Remove the browned noodles from the pan and loosen them.
   🕒 04:10
7. In the same frying pan, add the mushrooms (200g), cut into bite-sized pieces, cover, and steam-fry.
   🕒 04:31
8. Once the mushrooms are softened, remove them from the pan just before they are fully cooked.
   🕒 04:50
9. Add another 1 tbsp white sesame oil to the same frying pan. Add the chicken thigh (200g), cut into bite-sized pieces, and sprinkle with a pinch of salt and a pinch of pepper.
   🕒 05:26
10. Sear the chicken over medium-high heat until it develops a savory brown crust. (Key Tip!) This step maximizes the chicken's flavor.
    🕒 05:55
11. Once the chicken is browned, return the mushrooms to the frying pan.
    🕒 06:23
12. Add 2 tbsp Shaoxing wine, 2 tbsp garlic soy sauce, and 300ml chicken broth, and bring to a boil.
    🕒 06:31
13. Simmer to extract flavors from the ingredients. Taste and adjust the seasoning to be slightly stronger than a clear soup.
    🕒 07:15
14. Gradually add the cornstarch slurry (3 tbsp) in two additions, stirring to achieve the desired thickness.
    🕒 07:38
15. Finish by drizzling in 1 tbsp sesame oil and briefly mixing in the chopped scallions (to taste).
    🕒 08:07
16. Plate the fried noodles and generously ladle the thickened sauce over the top.
    🕒 08:30