Steps

1. Thinly slice 200g of Napa Cabbage into 5mm to 1cm thick strips.
   🕒 00:37
2. Peel and thinly slice 60g of Onion.
   🕒 00:46
3. Peel and cut 50g of Carrot into thin strips.
   🕒 00:52
4. In a bowl, combine 200ml of Water, 1.5 tbsp of Cooking Sake (Rice Wine), 1.5 tbsp of Soy Sauce, 1.5 tbsp of Oyster Sauce, 1 tbsp of Sugar, and 1 tsp of Grated Garlic. Mix well to create the sauce.
   🕒 01:02
5. Heat 1 tbsp of Sesame Oil in a frying pan over medium heat.
   🕒 01:20
6. Once the pan is hot, add 100g of Mixed Ground Meat and stir-fry.
   🕒 01:32
7. Once the meat is cooked through, add the prepared cabbage, onion, and carrot, and stir-fry until softened.
   🕒 01:45
8. When the vegetables are softened, pour in the prepared sauce and bring to a boil over high heat.
   🕒 01:55
9. Once the sauce is boiling, add 50g of Glass Noodles. (Key Tip!) Cook the glass noodles according to the package directions (approximately 5 minutes).
   🕒 02:07
10. Stir to ensure the glass noodles are submerged in the sauce. Cook over medium-high heat, maintaining a gentle simmer.
    🕒 02:32
11. When the glass noodles are rehydrated and most of the liquid has evaporated, turn off the heat. If there is still excess liquid, increase the heat to high to reduce it.
    🕒 03:19
12. Transfer to a serving dish and sprinkle with Toasted Sesame Seeds all over. Garnish with Shredded Dried Chili Peppers in the center, if desired.
    🕒 03:35