Steps

1. Take the vermicelli noodles out of the bag.
   🕒 01:51
2. Boil the vermicelli noodles in plenty of boiling water for approximately 4 minutes.
   🕒 02:02
3. Cover and boil for 4 minutes.
   🕒 02:13
4. Cut the chives into 3-4cm lengths.
   🕒 02:30
5. Heat 2 tbsp of Taihaku Sesame Oil in a frying pan.
   🕒 02:17
6. Turn the heat to medium.
   🕒 02:40
7. Add 100g of ground pork to the frying pan and stir-fry slowly.
   🕒 02:47
8. Once the red color of the pork turns white, add 1 tbsp minced scallion, 1 tsp minced ginger, and 1 tsp minced garlic, and stir-fry while mixing.
   🕒 03:20
9. Add 3 tbsp Cooking Sake (Rice Wine).
   🕒 03:39
10. Add 5 tbsp Soy Sauce.
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11. Add 2 tbsp Sugar.
    🕒 03:53
12. Mix everything well.
    🕒 03:59
13. Add approximately 150ml of the cooking liquid (or hot water).
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14. Mix well and bring to a boil.
    🕒 04:22
15. Add a pinch of pepper.
    🕒 04:31
16. Drain the cooked vermicelli noodles.
    🕒 04:38
17. Add the drained vermicelli noodles to the frying pan, cover, and simmer for about 2 minutes 30 seconds.
    🕒 04:53
18. Add 2 tsp+ Chicken Bouillon Powder.
    🕒 05:47
19. Add 100g of chives, cover again, and simmer for 1 minute 30 seconds.
    🕒 06:05
20. Once the chives are wilted, taste and adjust the flavor with soy sauce or hot water if necessary.
    🕒 06:29
21. Turn up the heat and stir-fry until the liquid has mostly evaporated.
    🕒 07:02
22. Drizzle with 1 tbsp Sesame Oil to finish.
    🕒 07:43