Steps

1. Cut 25g chives into 3-4cm lengths. Make a small incision in the leafy parts to help them cook faster.
   🕒 03:56
2. Mince 2 cloves garlic.
   🕒 04:12
3. Heat 1 tbsp lard in a frying pan, then add 80g ground pork and the minced 2 cloves garlic and stir-fry.
   🕒 05:06
4. Add 2 tsp doubanjiang (chili bean paste) and stir-fry until fragrant.
   🕒 06:01
5. Add 300ml water, 2 tbsp sake, 4 tsp soy sauce, 1 tsp sugar, black pepper to taste, and 9 dashes Hi-Me, and bring to a boil. [Chef's Tip!] 'Hi-Me' provides sustained umami, making it easier to taste the richness after the spiciness, which pairs exceptionally well with spicy noodles.
   🕒 06:33
6. Add the cut 25g chives and beaten 1 egg, and cook briefly.
   🕒 08:02
7. In a separate pot, boil 1 serving Chinese noodles according to package directions (approx. 2.5 minutes).
   🕒 08:27
8. Place the boiled Chinese noodles in a bowl, and generously pour the prepared soup over them.
   🕒 08:51
9. Optionally, sprinkle with ichimi togarashi (Japanese chili powder) to taste.
   🕒 09:31