Steps

1. Boil plenty of water and cook the Chinese noodles (2 servings).
   🕒 01:37
2. Heat a frying pan and stir-fry the pork belly slices (60-80g) without oil.
   🕒 01:58
3. Once the pork fat has rendered, add toasted sesame oil (1 tbsp) and stir-fry.
   🕒 02:34
4. Add ginger (1 clove) and garlic (1-2 cloves) and stir-fry until fragrant.
   🕒 02:48
5. Add dried red chilies (3-4) and stir-fry further.
   🕒 03:06
6. Add Doubanjiang (Spicy Broad Bean Paste) (1 tbsp) and stir-fry to coat the meat well. Adjust the amount based on the saltiness of your Doubanjiang, as it can vary by brand. Use 1 tbsp as a guideline for store-bought varieties.
   🕒 03:15
7. Add green onions (5cm worth) and stir-fry briefly.
   🕒 03:44
8. Add Cooking Sake (Rice Wine) (1 tbsp), Soy Sauce (1 tbsp), sugar (a pinch), and black pepper (a pinch), then mix.
   🕒 03:57
9. Add chicken stock (100ml) and let it reduce.
   🕒 04:15
10. Dissolve miso (1 tsp) in a small amount of the sauce taken into a separate bowl, then return it to the pan and mix everything together. Adjust the amount of miso as needed while tasting, as its saltiness can vary by brand.
    🕒 04:34
11. Turn off the heat, add butter (20g) and sesame oil (1 tbsp), and mix well.
    🕒 05:20
12. Drain the cooked noodles and place them in a serving bowl.
    🕒 06:11
13. Generously pour the stir-fried pork sauce over the noodles.
    🕒 06:27
14. Add shredded lettuce (as needed) on the side.
    🕒 06:58
15. Mix everything well before eating. The crispness of the lettuce adds a great accent and makes the dish even more delicious.
    🕒 07:22