Steps

1. Place the Stir-fry Vegetable Mix (280g) in a salad spinner. Rinse briefly and soak in water that covers the vegetables for about 5 minutes. (This is the key!) Soaking pre-cut vegetables improves their texture, making them crisp when stir-fried.
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2. Slice the Chikuwa (1 pack, 4 pieces, approx. 80g) diagonally into bite-sized pieces.
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3. Transfer the sliced chikuwa to a plate.
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4. After 5 minutes, discard the water from the vegetables and drain them thoroughly. (This is the key!) If the vegetables are not well-drained, they will become soggy when stir-fried.
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5. In a large pot, add 1.5 to 2 liters of water and bring to a boil over low heat. (This is the key!) Boiling the noodles in plenty of water is crucial for achieving the best texture. Having this ready beforehand saves time.
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6. On another burner, heat a slightly deep frying pan over medium-low heat.
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7. Add oil to the heated pan, then add the Chikuwa (1 pack, 4 pieces) and stir-fry briefly until lightly browned. (This is the key!) Browning creates the Maillard reaction, enhancing umami.
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8. Once the chikuwa is lightly browned, add the Salted Butter (15g) and the Stir-fry Vegetable Mix (280g). Stir-fry briefly until the butter coats the ingredients. (This is the key!) Adding butter too early can cause it to burn, so add it when you add the vegetables.
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9. Once the butter coats everything, season with a pinch of salt and a little pepper. Stir-fry over medium heat until the vegetables are slightly wilted. (This is the key!) Low heat can make them mushy, so use medium heat and avoid overcooking.
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10. Transfer the stir-fried vegetables to a bowl. (This is the key!) Continuously boiling the vegetables in the soup will soften their texture. Setting them aside preserves their crispness.
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11. In the same frying pan, add 600ml of water, 1 tbsp of Shiro Dashi (White Soy Sauce Base), and 2 tsp of Chinese Soup Paste (Shantan). Warm over medium-low heat until it boils, dissolving the soup paste. (This is the key!) Butter is used as a flavor enhancer later, so don't add it at this stage. Add pepper to taste.
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12. Since this recipe is for two servings, prepare two bowls at this stage. (This is the key!) Preparing the bowls beforehand prevents the noodles from overcooking while you assemble.
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13. Once the water in the large pot boils, turn off the heat and add the Chinese Noodles (2 packs). Boil for about 1 minute to 1 minute and 15 seconds. (This is the key!) To achieve the perfect firmness when eating, boil for slightly less time than the package instructions. Boiling in plenty of water makes the noodles springy.
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14. Bring the soup back to a boil.
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15. If you have time, pour a small amount of the noodle boiling water into the bowls to warm them up. (This is the key!) Warming the bowls prevents the soup from cooling down quickly, ensuring a delicious meal.
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16. When the noodles are done, drain them thoroughly in a colander.
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17. Once the soup is boiling, return the stir-fried vegetables to the pot and bring it back to a boil. (This is the key!) To maintain the crispness of the vegetables, cook them for a short time after returning them to the soup.
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18. Discard the warming water from the bowls. Place the drained noodles into the bowls.
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19. Pour the soup over the noodles in the bowls and gently mix the noodles and soup.
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20. Top generously with the stir-fried vegetables, and pour a little more soup over them. It's ready to serve!
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