Steps

1. Boil the Chuka Noodles (2 servings) in plenty of boiling water for 1 minute 30 seconds. Drain and transfer to a bowl. Add Sesame Oil (2 tbsp) and Soy Sauce (1 tsp) and mix to season.
   🕒 00:53
2. Heat Refined Sesame Oil (1 tbsp) in a frying pan. Add the seasoned noodles and pan-fry until both sides are golden brown. This is the key! Aim for a crispy and aromatic exterior with a fluffy interior.
   🕒 02:30
3. Remove the pan-fried noodles to a plate lined with paper towels to drain excess oil. Mix the crispy surface with the softer interior.
   🕒 03:54
4. In the same frying pan, add the Ground Pork (50g) and stir-fry until the color changes.
   🕒 04:18
5. Add Doubanjiang (Chili Bean Paste) (1 tsp) to the pork and stir-fry until fragrant. Then add Garlic (1 tsp) and stir-fry further.
   🕒 04:36
6. Add Cooking Sake (Rice Wine) (3 tbsp) and Water (150ml), bring to a boil. Add Soy Sauce (2 tsp), Pepper (to taste), and Sugar (a pinch), and simmer while stirring. This is the key! Draw out the umami from the pork with water and condense the flavor by simmering.
   🕒 04:49
7. Once the sauce has reduced to a certain extent, add the separated pan-fried noodles to the frying pan and stir-fry to coat them with the sauce.
   🕒 06:21
8. Pour in Granulated Chinese Soup Stock (1 tsp) and Water (2 tbsp), and stir-fry to combine everything. Finish by drizzling with Sesame Oil (1-2 tbsp).
   🕒 06:42
9. Plate the noodles and generously sprinkle with Szechuan Peppercorns (to taste) to finish.
   🕒 07:34