Steps

1. Gently separate 2 servings of fresh Chinese noodles by hand.
   🕒 01:10
2. Spread the separated 2 servings of fresh Chinese noodles in a steamer and steam over high heat for 5-6 minutes.
   🕒 01:16
3. In a bowl, add 10g of dried sakura shrimp, then add 1 tbsp+ of Shaoxing wine and 3 tbsp of chicken stock to cover.
   🕒 01:52
4. Finely chop 1 bunch of chives.
   🕒 02:37
5. Boil the steamed Chinese noodles in boiling water for 1 minute.
   🕒 03:05
6. Drain the boiled Chinese noodles in a colander, mix with sesame oil (to taste), and let cool slightly.
   🕒 04:17
7. Heat 1 tbsp+ of white sesame oil in a frying pan. Spread the noodles, add a little more white sesame oil, and pan-fry both sides until golden brown. (This is the key!) Steaming, boiling, and then pan-frying creates a chewy texture and irresistible aroma in the noodles.
   🕒 04:51
8. In the same frying pan, add the sakura shrimp along with its soaking liquid and heat over medium-low heat.
   🕒 06:16
9. Add 2 tbsp of white sesame oil, 1 tbsp of oyster sauce, and 4 tbsp of chicken stock and mix.
   🕒 06:30
10. Add 1/2 tsp of sugar, a pinch of pepper, 2 tbsp of Shaoxing wine, and 1/2 tsp of soy sauce and simmer until thickened.
    🕒 06:45
11. Once the sauce has thickened, add the pan-fried noodles and half of the finely chopped chives. Stir-fry thoroughly to combine.
    🕒 07:37
12. Add the remaining chives. Pour 2 tbsp of Shaoxing wine from the side of the pan to deglaze and scrape up any browned bits.
    🕒 08:06
13. Pour 1 tsp of soy sauce and 2 tbsp of chicken stock from the side of the pan and mix well.
    🕒 08:21
14. Finally, drizzle in 1 tbsp+ of sesame oil and mix.
    🕒 08:48