Steps

1. Add fresh noodles (2 portions) to plenty of boiling water and briefly boil. Drain in a colander once it re-boils.
   🕒 01:27
2. Place the boiled noodles in cold water, cool them down, and thoroughly drain the water.
   🕒 02:00
3. Return the drained noodles to a bowl and mix with soy sauce (1 tsp) and sesame oil (1.5 tbsp). This step is key! Adding soy sauce to pre-warmed store-bought bagged noodles in the microwave will enhance their aroma.
   🕒 02:27
4. Heat white sesame oil (1 tbsp) in a frying pan and spread the prepared noodles evenly in the pan.
   🕒 03:42
5. Sear over medium to low heat without moving the noodles until they are golden brown on one side, then flip. This is a crucial technique! Searing both sides creates a texture that is soft in the center and crispy on the surface.
   🕒 03:56
6. Transfer the seared noodles to paper towels and loosen them.
   🕒 04:36
7. In the same frying pan, add pork belly (80g) and stir-fry until the surface turns white.
   🕒 05:53
8. Add white sesame oil (1 tbsp) and bean sprouts (1 pack), then stir-fry to coat the bean sprouts with the pork fat and oil.
   🕒 06:05
9. Add cooking sake (rice wine) (1 tbsp) and oyster sauce (2 tbsp) and stir-fry to allow the bean sprouts to absorb the flavors.
   🕒 06:33
10. Add chicken stock (4 tbsp) and then add the seared and loosened noodles.
    🕒 06:55
11. Stir-fry over high heat until the bean sprouts and noodles are well combined. Add the remaining oyster sauce (2 tbsp) and pepper (to taste).
    🕒 07:07
12. Add leeks (1 bunch) and stir-fry everything until the liquid from the sauce has evaporated.
    🕒 07:41
13. Drizzle with sesame oil (to taste) for finishing and mix well. It's ready to serve.
    🕒 08:20