Steps

1. Cut Garlic Chives 1/3 bunch into 1cm lengths.
   🕒 02:47
2. Remove the core from Garlic 2 cloves and mince them.
   🕒 03:04
3. Remove the seeds from Dried Red Chilies 2 and slice thinly. [Key Tip!] Removing the seeds will reduce the spiciness. Adjust the amount to your preference.
   🕒 03:30
4. Heat Sesame Oil 1 tbsp in a frying pan over medium-low heat.
   🕒 04:06
5. Add the minced garlic and sliced dried chilies and stir-fry until fragrant.
   🕒 04:10
6. Once fragrant, add Ground Pork 200g and season with a pinch of salt and a pinch of pepper.
   🕒 04:53
7. Stir-fry the pork until it releases clear oil. [Key Tip!] Thoroughly stir-frying removes any gamey odor from the pork and enhances its flavor.
   🕒 05:39
8. Add Doubanjiang (Spicy Bean Paste) 1 tbsp and stir-fry until the aroma and spiciness develop.
   🕒 06:12
9. Add Cooking Sake (Rice Wine) 2 tbsp, Soy Sauce 1/2 tbsp, Sugar 1 tsp, and Oyster Sauce 1 tbsp, and simmer until the liquid has reduced.
   🕒 06:34
10. Finally, add the prepared garlic chives and stir-fry briefly. [Key Tip!] Do not overcook the garlic chives to maintain their crisp texture.
    🕒 06:51
11. Taste and adjust spiciness with Ichimi Togarashi (Chili Powder) if needed.
    🕒 07:36
12. In a pot, combine Chicken Broth 1L, Soy Sauce 50cc, and Mirin (Sweet Rice Wine) 50cc and bring to a boil.
    🕒 07:47
13. Simmer the soup. [Key Tip!] If using store-bought chicken bouillon powder, it's recommended to make the soup slightly less concentrated than the package instructions.
    🕒 08:10
14. In a separate pot, boil Chinese Noodles 2 servings according to the package directions.
    🕒 08:17
15. Place the cooked noodles in serving bowls and pour the soup over them.
    🕒 09:14
16. Generously top with the prepared spicy ground pork mixture.
    🕒 09:21