Steps

1. Cut the salted pork (50g) into strips.
   🕒 02:26
2. Finely shred the cabbage, komatsuna, carrot, green pepper, shiitake mushroom, and aburaage.
   🕒 02:44
3. Heat Taihaku Sesame Oil (2 tbsp) in a frying pan over medium heat.
   🕒 02:22
4. Add the cut salted pork (50g) and minced garlic (1 tsp) to the pan and stir-fry slowly.
   🕒 02:26
5. Add the vegetables in order of hardness: carrot, shiitake mushroom, green pepper, komatsuna, and cabbage, then stir-fry.
   🕒 02:44
6. Add the cooking sake (2 tbsp), water (150ml), and the shredded aburaage, and bring to a boil.
   🕒 03:37
7. Season with salt (to taste) and pepper (to taste). Adjust seasoning to be slightly less salty than a clear soup, considering the saltiness of the pork.
   🕒 04:03
8. Finish by adding soy sauce (1 tbsp), vinegar (1 tbsp), and sesame oil (2 tbsp) and mixing well. This completes the toppings.
   🕒 04:34
9. Bring a large pot of water to a boil and cook the Chinese noodles (2 portions) according to package directions.
   🕒 04:43
10. In a serving bowl, combine sesame oil (1 tbsp) and soy sauce (1/2 tsp) and mix well.
    🕒 05:16
11. Add the drained noodles to the bowl and toss with the prepared sesame oil and soy sauce mixture.
    🕒 05:29
12. Generously top the noodles with the stir-fried ingredients.
    🕒 05:52