Steps

1. Trim the ends of the komatsuna and cut into 3cm pieces.
   🕒 00:57
2. Separate the stems and leaves of the cut komatsuna.
   🕒 01:00
3. Remove the stems from the shiitake mushrooms and slice thinly.
   🕒 01:11
4. Peel and thinly slice the onion.
   🕒 01:18
5. In a bowl, combine 300ml water, 1 tbsp soy sauce, 1 tbsp cooking sake, 1 tbsp oyster sauce, 1 tsp chicken bouillon powder, 1 tsp sugar, 1 tsp grated ginger, and 1.5 tbsp potato starch. Mix well to create the sauce.
   🕒 01:40
6. Heat oil in a frying pan over medium heat.
   🕒 01:46
7. Once the pan is hot, add the 2 bags of stir-fried noodles and loosen them. [Key Tip!] If the noodles are difficult to separate, add a small amount of water.
   🕒 01:58
8. Spread the noodles evenly and cook over medium to medium-high heat until browned.
   🕒 02:14
9. Once browned, divide the noodles into two portions and place them on a plate. [Key Tip!] Browning the noodles adds a nice fragrance.
   🕒 02:34
10. Add oil to the same frying pan after removing the noodles.
    🕒 02:51
11. Add the 100g pork belly slices and stir-fry until the color changes.
    🕒 02:53
12. Once the pork is cooked, add the reserved komatsuna stems, onion, and shiitake mushrooms, and stir-fry until softened.
    🕒 03:05
13. When the vegetables are softened, add the reserved komatsuna leaves and stir-fry. [Key Tip!] Separating the stems and leaves and cooking them separately ensures even cooking.
    🕒 03:17
14. Once the leaves are wilted, stir the prepared sauce mixture again and pour it into the pan.
    🕒 03:26
15. Heat while stirring everything together until the sauce thickens.
    🕒 03:35
16. Once the sauce has thickened, divide it into two portions and pour it over the stir-fried noodles plated earlier.
    🕒 03:51