Steps

1. In a bowl, place Yakisoba noodles 2 portions, drizzle with 1 tbsp Sesame oil and 1 tbsp Soy sauce, and mix well.
   🕒 01:05
2. Cover with plastic wrap and microwave for 2 minutes at 600W.
   🕒 01:44
3. Crush 2-3 cloves of Garlic by pressing them with the back of a knife.
   🕒 02:14
4. Boil a small amount of water in a pot, quickly blanch the crushed garlic, and remove from the water. This step prevents the garlic from burning.
   🕒 02:48
5. Wipe off excess water with a paper towel.
   🕒 03:17
6. Heat 1 tbsp plus of White sesame oil in a frying pan and sauté the garlic over low heat.
   🕒 03:31
7. Once the garlic turns a light color and releases its aroma, transfer it to a small dish. The residual heat will continue to cook it to a beautiful golden brown.
   🕒 04:26
8. In the same frying pan used for the garlic, add the microwaved noodles and cook over medium heat.
   🕒 05:08
9. Add about 1 tbsp of White sesame oil during cooking, and fry until both sides are nicely browned. Do not stir too much initially; flip when you hear a sizzling sound.
   🕒 05:38
10. Transfer the fried noodles to a paper towel and loosen them. The mix of slightly charred and non-charred noodles enhances the yakisoba's flavor.
    🕒 06:52
11. Add 80g of Pork belly slices to the frying pan and cook slowly over low heat. Using thinly sliced pork, like for shabu-shabu, ensures it cooks quickly and remains tender.
    🕒 07:30
12. Once the pork turns white, return the sautéed garlic to the pan.
    🕒 07:59
13. Add [A] 1 tbsp Cooking Sake (Rice Wine), [A] 1.5 tbsp Soy sauce, and [A] 1 tbsp Peanut butter, and coat the pork with the sauce.
    🕒 08:09
14. Add [A] 3 tbsp Water.
    🕒 09:08
15. Add the fried and loosened noodles to the frying pan and stir-fry until the sauce is well combined with the noodles.
    🕒 09:17
16. Finally, drizzle with Sesame oil (to taste).
    🕒 09:56
17. Plate the yakisoba and garnish with 10 Perilla leaves torn by hand. The refreshing aroma of perilla leaves enhances the overall deliciousness.
    🕒 10:07