Steps

1. Cut broccoli florets into bite-sized pieces.
   🕒 01:00
2. Tear the broccoli leaves.
   🕒 01:08
3. Peel the outer layer of the broccoli stem and chop it coarsely.
   🕒 01:39
4. Bring a pot of water to a boil and add salt 1 tsp and white sesame oil 1 tbsp.
   🕒 01:39
5. Once the water is boiling, add the broccoli stems, florets, and leaves in order. Cover and boil for about 5 minutes.
   🕒 01:50
6. In a separate pot, heat 1 tbsp+ of white sesame oil and stir-fry 50g of ground pork.
   🕒 02:30
7. Once the pork changes color, add 1 tbsp fried onions, 1 tbsp dried shrimp, 1 tsp minced green onions, 1 tsp minced ginger, and 1 tsp minced garlic, and continue stir-frying.
   🕒 02:53
8. Add about 100ml of the broccoli cooking water and simmer.
   🕒 03:58
9. Add 2 servings of yakisoba noodles to the boiling water used for the broccoli and quickly blanch them.
   🕒 04:15
10. Drain the blanched noodles in a colander.
    🕒 04:41
11. Add salt 1 tsp, pepper (to taste), and 1 tbsp+ soy sauce to the minced pork sauce.
    🕒 04:55
12. Add the boiled and drained broccoli and stir-fry while mixing. [Key Tip!] Simmer the broccoli until it becomes soft and starts to break down; this will create a thick sauce that clings well to the noodles.
    🕒 05:13
13. Once the broccoli has thickened, add the blanched noodles and mix everything thoroughly.
    🕒 05:46
14. Drizzle with 2 tsp sesame oil for finishing and serve.
    🕒 06:30