Steps

1. Place Yakisoba Noodles 2 portions in a bowl, cover with plastic wrap, and microwave for 2 minutes at 600W.
   🕒 01:31
2. Add Soy Sauce 1 tbsp+ and Sesame Oil 1 tbsp+ to the warmed noodles, mix well, and loosen the noodles.
   🕒 01:47
3. Heat a frying pan, add White Sesame Oil, spread the loosened noodles, and cook over medium heat. (Key Tip!) Once spread, avoid touching too much and let it brown well.
   🕒 02:22
4. Once browned on one side, flip the noodles and cook the other side until fragrant. Remove from the pan and loosen. (Key Tip!) Aim for a texture that is soft in the center and crispy on the edges.
   🕒 03:39
5. In the same frying pan, add Ground Pork 150g and stir-fry until it turns white.
   🕒 04:39
6. Once the pork turns white, add White Sesame Oil 1 tbsp and Garlic (minced) 1 tbsp and stir-fry until fragrant. Then, add Doubanjiang (Chili Bean Paste) 1 tsp+ and mix well with the pork.
   🕒 04:56
7. Add Pickled Mountain Vegetables (minced) 1 tbsp and Green Onion (minced) 1 tbsp. Add Shaoxing Wine 2 tbsp, Soy Sauce 1 tbsp, Chicken Stock Powder 1 tsp, and Broth 4 tbsp, and mix.
   🕒 05:23
8. Add Bean Sprouts 150g and Chives 100g to the pan with the ingredients and stir-fry until the bean sprouts are slightly wilted.
   🕒 06:11
9. Add the pre-fried noodles and stir-fry, mixing the noodles well with the pork mixture.
   🕒 06:38
10. Turn off the heat, drizzle with Sesame Oil 1 tbsp for finishing, and mix everything.
    🕒 06:51
11. Arrange the stir-fried noodles on a plate first.
    🕒 07:02
12. In the remaining ingredients, add Sichuan Peppercorns (to taste) and Chili Oil (to taste) as desired and mix.
    🕒 07:10
13. Top the noodles generously with the mixed ingredients to complete the dish.
    🕒 07:23