Steps

1. Cut off the tough core of 300g Chinese Cabbage, halve it, and then cut into bite-sized pieces about 2cm wide.
   🕒 00:41
2. Cut 6 imitation crab sticks in half lengthwise. Gently shred them using the side of a knife. (Pro Tip! Rubbing with the side of the knife makes shredding easy.)
   🕒 00:54
3. Lightly beat 1 Egg. In a separate small bowl, mix 2 tsp Potato Starch with 1 tbsp Water to create a slurry.
   🕒 01:09
4. Add 1 tbsp Vegetable Oil to a frying pan and heat.
   🕒 01:21
5. Add 2 packs of Yakisoba Noodles to the pan. Loosen the noodles and shape them into a circular form. Cook over medium heat until the bottom is golden brown and slightly crispy.
   🕒 01:32
6. Flip the noodles and cook the other side until it also has a nice golden-brown crust.
   🕒 01:58
7. Once both sides are browned, cut the noodles into four equal portions and place half of the noodles onto each serving plate.
   🕒 02:16
8. In the same frying pan (after removing the noodles), add the chopped Chinese Cabbage, 200ml Water, and 2 tbsp Cooking Sake (Rice Wine). Bring to a boil over high heat.
   🕒 02:40
9. Once boiling and simmering, cover the pan, reduce heat to medium, and steam for 3 to 4 minutes until the cabbage is softened.
   🕒 02:57
10. When the Chinese cabbage starts to wilt, reduce the heat to low. Add the shredded imitation crab sticks, 2 tsp Chicken Bouillon Powder, 2 tsp Soy Sauce, 1 tsp Oyster Sauce, and 1 tsp Sugar. Stir gently to combine.
    🕒 03:10
11. While stirring the pan, gradually pour in the potato starch slurry and mix well. Increase heat to medium-high and cook until the sauce thickens.
    🕒 03:30
12. Once the sauce has thickened, drizzle in the beaten egg and immediately turn off the heat.
    🕒 03:48
13. Finish by adding 1 tsp Sesame Oil and gently stirring everything in the pan. The residual heat will cook the egg.
    🕒 03:58
14. Pour the thickened sauce over the noodles that have been placed on the plates.
    🕒 04:13
15. Sprinkle with Scallions for garnish, and it's ready to serve!
    🕒 04:25