Steps

1. Bring plenty of water to a boil and add Chuka Noodles (2 servings). Boil for approximately 1 minute.
   🕒 01:43
2. Drain the boiled noodles in a colander, ensuring they are well-drained.
   🕒 02:11
3. Add Soy Sauce (1-2 tsp) and Sesame Oil (1 tbsp) to the drained noodles and mix well to infuse flavor.
   🕒 02:44
4. Heat White Sesame Oil (2 tbsp) in a frying pan, spread the seasoned noodles, and pan-fry both sides until crispy.
   🕒 03:25
5. Transfer the fried noodles to paper towels, loosen them, and mix the crispy and soft parts together.
   🕒 04:35
6. Add White Sesame Oil (2 tbsp) to the same frying pan. Sauté julienned ginger (2 slices worth) and julienned green onion (approx. 5cm) over medium-low heat until fragrant.
   🕒 05:20
7. Once fragrant, add boiled firefly squid (20 pcs), Cooking Sake (Rice Wine) (2 tbsp), Chicken Soup (4 tbsp), and Fried Onion (1-2 tbsp). Simmer for 1-2 minutes. [Key Tip!] Ensure the squid's miso is fully extracted.
   🕒 05:49
8. Once reduced, season with Oyster Sauce (1 tbsp), Soy Sauce (1 tsp), and Pepper (a pinch).
   🕒 06:34
9. Add the fried noodles lightly to the slightly thickened sauce. Cover and steam-fry for about 50 seconds.
   🕒 06:56
10. Stir everything together. If the noodles are too firm, add Soup (2 tbsp) to adjust.
    🕒 07:14
11. Finally, drizzle with Sesame Oil (1 tbsp) and increase the heat to stir-fry everything together.
    🕒 07:46
12. Plate and garnish with Cilantro (Coriander) (to taste) if desired. Serve.
    🕒 08:35