Steps

1. Cut Pork Belly 100g into bite-sized pieces.
   🕒 00:00
2. Thinly slice Small Onion 1.
   🕒 00:00
3. Cut Chives 1/2 bunch into 4-5cm lengths.
   🕒 00:00
4. Loosen Yakisoba Noodles 2 servings in a bowl, add Soy Sauce 1/2 tbsp and Sesame Oil 1 tbsp, and mix well.
   🕒 01:21
5. Cover with plastic wrap and microwave at 600W for 1.5 to 2 minutes. This is the key! Microwaving helps the noodles loosen up and become fluffy.
   🕒 02:10
6. Heat Taihaku Sesame Oil 1 tbsp in a frying pan and spread it around.
   🕒 02:48
7. Add the microwaved noodles to the frying pan, spread them out evenly, and cook over medium heat until golden brown. Cook until you hear a crispy sound. This is the key! The sound indicates it's time to flip.
   🕒 02:55
8. Flip the noodles and cook the other side until golden brown. Cooking both sides ensures they are fluffy inside and crispy outside.
   🕒 04:15
9. Once nicely browned, transfer to paper towels and loosen them.
   🕒 05:00
10. Add Pork Belly 100g to the same frying pan and stir-fry over medium heat.
    🕒 05:17
11. Once the pork changes color, add Dried Shrimp 1 tbsp, Fried Onions 1 tbsp, and Small Onion 1. Stir-fry over high heat.
    🕒 05:50
12. Add Cooking Sake (Rice Wine) 2 tbsp and stir-fry.
    🕒 06:34
13. Add Salt 1/2 tsp and mix.
    🕒 06:44
14. Add Chicken Stock Powder 1 1/2 tsp and mix.
    🕒 06:57
15. Add Water 3 tbsp and bring to a boil.
    🕒 07:11
16. Return the cooked noodles to the frying pan and stir-fry everything together.
    🕒 07:26
17. Add Chives 1/2 bunch and mix briefly.
    🕒 07:53
18. If there is not enough liquid at the bottom of the pan, add a little water and season with Salt a pinch and Pepper a pinch.
    🕒 08:24
19. Finish by drizzling with Sesame Oil 1 tbsp. Serve.
    🕒 08:43