Steps

1. Bring a large pot of water to a boil. Add a little oil.
   🕒 01:17
2. Add Chuka Noodles (2 servings) to the boiling water. After 30 seconds, add Cabbage (1/4 head) and cook for another 30 seconds.
   🕒 01:22
3. Drain the cooked noodles and cabbage in a colander.
   🕒 02:06
4. Toss the drained noodles and cabbage with Soy Sauce (2 tsp) and Sesame Oil (1 tbsp +). Mix well to allow the flavors to meld.
   🕒 02:11
5. Heat White Sesame Oil (2 tbsp) in a frying pan. Spread the seasoned noodles and cabbage in the pan and cook both sides until browned.
   🕒 02:56
6. Once browned and fragrant, remove from heat and place on paper towels to loosen. Mix the crispy browned parts with the tender parts. This is the key! Mixing the crispy and tender parts enhances the aroma and umami of the fried noodles.
   🕒 04:21
7. In the same pan, add White Sesame Oil (1 tbsp). Stir-fry minced Garlic (1 tsp), minced Ginger (1 tsp), and minced Green Onion (1 tsp) until fragrant.
   🕒 05:03
8. Once fragrant, add Corned Beef (1/2 can, approx. 40g) and break it up with a spatula while stir-frying.
   🕒 05:24
9. Add Cooking Sake (Rice Wine) (2 tbsp), Soy Sauce (1/2 tsp), Black Pepper (a pinch), and Water (3-4 tbsp). Mix the corned beef and seasonings thoroughly to create a sauce-like consistency.
   🕒 05:50
10. Once the sauce is formed, stir in Mustard (1/2 tsp).
    🕒 06:36
11. Add the fried and loosened noodles and cabbage to the pan. Stir-fry while combining with the corned beef sauce.
    🕒 06:50
12. Taste and add Soy Sauce (1-2 tsp), Vinegar (1 tbsp), and Black Pepper (to taste) from the edge of the pan. Mix well.
    🕒 07:48
13. Finally, turn the heat to high. Drizzle in Sesame Oil (1 tbsp +), mix everything, and turn off the heat.
    🕒 08:06
14. Plate the noodles. Scatter chopped Cilantro (to taste) if desired and serve.
    🕒 09:03