Steps

1. Roughly chop the cabbage.
   🕒 02:25
2. Boil the dried rice noodles in boiling water for 1 minute 30 seconds. (Key Tip!) Don't overcook; steaming them later will result in a fluffy and chewy texture.
   🕒 03:24
3. Lightly coat the boiled rice noodles with Taihaku Sesame Oil or Black Sesame Oil, if available.
   🕒 03:52
4. Drain the rice noodles and let them steam.
   🕒 04:19
5. Heat Taihaku Sesame Oil in a frying pan and stir-fry the pork until golden brown.
   🕒 05:03
6. Add the pickled plum and mash it with the pit.
   🕒 05:43
7. Add the fried onions.
   🕒 05:52
8. Add the dried sakura shrimp and stir-fry until fragrant.
   🕒 06:21
9. Add the cabbage and stir-fry.
   🕒 06:37
10. Add half a clove of garlic and stir-fry.
    🕒 06:53
11. Season with salt and pepper and chicken bouillon powder.
    🕒 07:10
12. Cover and steam over medium heat for about 1 minute 30 seconds to release moisture from the cabbage.
    🕒 07:36
13. Add the rice noodles and stir-fry, allowing them to absorb the sauce.
    🕒 08:28
14. Add the remaining fried onions.
    🕒 08:48
15. Cover and steam again.
    🕒 09:10
16. Add a little white soy sauce.
    🕒 10:26
17. Add sesame oil and pepper.
    🕒 10:38
18. Finish by adding more fried onions and sesame oil.
    🕒 11:16
19. Sprinkle with white pepper, if desired.
    🕒 12:53