Steps

1. In boiling water, add Chinese Noodles 2 bundles (130g/bundle) and boil for approximately 2 minutes.
   🕒 01:27
2. Drain the boiled noodles in a colander.
   🕒 02:12
3. Drizzle [A] Soy Sauce A dash over the noodles, add [A] Sesame Oil 1.5 tbsp, and mix to coat evenly.
   🕒 02:36
4. Heat Refined Sesame Oil 1 tbsp+ in a frying pan, spread the noodles, and pan-fry until golden brown on both sides.
   🕒 03:20
5. Transfer the fried noodles to paper towels and separate them with chopsticks.
   🕒 05:57
6. Wash Peeled Shrimp 200g with salt and potato starch, then thoroughly pat dry.
   🕒 03:46
7. In a bowl, add the shrimp and season with Salt A pinch and Black Pepper A pinch. Knead until sticky.
   🕒 03:52
8. Once sticky, add Egg White 1/2 and mix to combine. (This is the secret!) This keeps the shrimp plump and tender.
   🕒 04:20
9. Next, add Potato Starch 1.5 tbsp and mix well.
   🕒 04:47
10. Finally, drizzle with Refined Sesame Oil 1 tbsp and mix before letting it sit for a while.
    🕒 04:56
11. Heat Refined Sesame Oil A dash in a frying pan, arrange the prepped shrimp, and cook over medium-low heat.
    🕒 06:05
12. Once the shrimp surface is colored, remove from the pan while still semi-cooked.
    🕒 06:38
13. Add Refined Sesame Oil A dash to the pan, then add Scallions 1/2 bunch, Scallion (minced) 1 tbsp, Ginger (minced) 1 tbsp, and Garlic (minced) 1 tsp. Stir-fry until fragrant.
    🕒 06:57
14. Add Dried Shrimp 1 tbsp (soaked in water and cooking sake) and Fried Onions 1 tbsp, and continue to stir-fry to enhance the flavor.
    🕒 07:31
15. Add [C] Cooking Sake (Rice Wine) 2 tbsp, [C] Soy Sauce 1 tbsp, [C] Chicken Soup 6 tbsp, [C] Black Pepper A dash, and [C] Seasoning Sauce 1 tsp. Bring to a boil.
    🕒 07:53
16. Add the pan-fried noodles to the pan and stir-fry, allowing them to absorb the sauce.
    🕒 09:09
17. Increase heat to high, add the pan-fried shrimp, and stir-fry to combine thoroughly.
    🕒 09:35
18. For the finishing touch, drizzle with Sesame Oil 1 tbsp and mix well. Serve.
    🕒 09:49