Steps

1. Place 2 servings of Yakisoba Noodles in a bowl and microwave on 600W for 2 minutes.
   🕒 00:32
2. Add 1 tbsp Sesame Oil and 1 tsp Soy Sauce to the microwaved yakisoba noodles and mix well.
   🕒 01:23
3. Cut 150g Mushrooms into bite-sized pieces.
   🕒 01:50
4. Add 2 tsp Potato Starch to 300g Seafood Mix and mix well.
   🕒 01:59
5. Cut 100g Broccoli.
   🕒 02:25
6. Drizzle 1 tbsp Taihaku Sesame Oil into a frying pan.
   🕒 01:13
7. Spread the noodles and pan-fry over medium heat until you hear sizzling. Key tip: Do not move them too much until they are nicely browned.
   🕒 01:37
8. Flip the noodles and pan-fry both sides until golden brown.
   🕒 02:42
9. Transfer the fried noodles to paper towels, draining excess oil and loosening them.
   🕒 03:22
10. Add the cut mushrooms to the same frying pan (without adding oil) and steam for 1 minute 30 seconds with the lid on.
    🕒 03:39
11. Once the mushrooms release their liquid, add 1 tbsp Cooking Sake (Rice Wine) and 300ml Soup Stock.
    🕒 04:16
12. Add 30g rehydrated Dried Scallops (or canned boiled scallops) and their liquid, and mix.
    🕒 04:36
13. Add 1 tsp Soy Sauce, a pinch of Salt, and a pinch of Pepper. Season to be slightly stronger than a clear broth. Key tip: Taste and adjust seasoning before adding the potato starch slurry.
    🕒 04:52
14. Add the cut Broccoli to the seasoned sauce.
    🕒 05:28
15. While the sauce is boiling, add the Seafood Mix coated with Potato Starch and mix. Key tip: Add the seafood after the seasoning is adjusted to prevent it from becoming tough.
    🕒 05:57
16. Check the consistency of the sauce. If it's too watery, add 1-2 tbsp Water-Slurry Potato Starch to thicken.
    🕒 06:32
17. Turn off the heat and drizzle in 1 tbsp Sesame Oil for the finish.
    🕒 07:01
18. Arrange the loosened yakisoba noodles on a plate, generously ladle the sauce over them, and serve.
    🕒 07:11