Steps

1. In a bowl, combine Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 1 tbsp, Sugar 1 tbsp, and Miso 1 tbsp.
   🕒 00:38
2. Thinly slice Cucumber 1/2 (60g) diagonally, then julienne.
   🕒 00:51
3. Roughly chop Bamboo Shoot (boiled) 1/2 large (200g) into small pieces. [Pro Tip!] Chopping the bamboo shoots coarsely will give them a satisfyingly crunchy texture.
   🕒 01:15
4. Blanch the roughly chopped bamboo shoots in boiling water for 1-2 minutes to remove any bitterness. [Pro Tip!] Blanching the bamboo shoots removes their unique flavor and makes them more delicious.
   🕒 01:27
5. Drain the blanched bamboo shoots in a colander.
   🕒 01:35
6. Heat Sesame Oil 2 tsp in a frying pan over medium heat.
   🕒 01:41
7. Add Pork Mince 100g, Grated Garlic 1 tsp, and Grated Ginger 1 tsp. Stir-fry until the pork changes color.
   🕒 01:50
8. Add the drained bamboo shoots and continue to stir-fry.
   🕒 02:05
9. Pour in the pre-mixed seasonings (from step 1) and stir-fry until everything is well combined.
   🕒 02:16
10. Place Yakisoba Noodles 2 packs in a microwave-safe bowl, drizzle with Water 1 tbsp, cover with plastic wrap, and microwave on 600W for 2 minutes. [Pro Tip!] Pre-heating the yakisoba noodles in the microwave makes them easier to mix with the ingredients and ensures a delicious result.
    🕒 02:29
11. After microwaving, loosen the noodles.
    🕒 02:43
12. Add the loosened noodles to the frying pan with the bamboo shoot and pork mixture.
    🕒 02:50
13. Mix the noodles with the bamboo shoot and pork mixture.
    🕒 02:52
14. Season with Salt and Pepper (to taste).
    🕒 02:55
15. Plate the noodles.
    🕒 03:05
16. Arrange the sliced cucumber (from step 2) around the edge of the noodles on the plate. Top with the remaining bamboo shoot and pork mixture.
    🕒 03:15