Steps

1. Cut the pork belly, carrots, shiitake mushrooms, bamboo shoots, and kamaboko into bite-sized pieces. Tear the lettuce into large pieces.
   🕒 01:15
2. Wrap the steamed Chinese noodles (2 portions) in plastic wrap and microwave for 1 minute and 30 seconds at 600W.
   🕒 01:29
3. Mix 1.5 tbsp soy sauce and 1 tbsp sesame oil into the heated Chinese noodles. (Tip: Using dark soy sauce adds a fragrant color and flavor to the noodles. Since the sauce is salt-based, the noodles provide the fragrance.)
   🕒 01:46
4. Heat 1.5 tbsp white sesame oil in a frying pan over medium heat.
   🕒 03:25
5. Spread the seasoned Chinese noodles in the heated pan and grill. When you hear a sizzling sound and see browning, flip and grill the other side until golden brown.
   🕒 03:42
6. Spread the grilled noodles on paper towels to loosen them and cover with a bowl to keep them warm. (Tip: By combining the grilled and non-grilled parts, you can achieve a crispy texture.)
   🕒 03:52
7. In the same frying pan, add pork belly (80g), shiitake mushrooms (50g), bamboo shoots (80g), and carrots (50g). Stir-fry until the pork changes color.
   🕒 05:32
8. Add 1 tbsp cooking sake (rice wine), 120ml chicken stock, 0.5 tsp salt, pepper to taste, and 1 tbsp oyster sauce, and simmer.
   🕒 05:54
9. Add kamaboko (100g) and shrimp (120g), and cook until the shrimp are done.
   🕒 06:31
10. Plate the grilled Chinese noodles while still warm.
    🕒 06:52
11. Add 2/3 of the lettuce to the sauce and thicken by adding 2-3 tbsp of the potato starch slurry in three batches.
    🕒 07:09
12. Add the remaining 1/3 of the lettuce, drizzle with 1 tbsp sesame oil, and serve.
    🕒 08:01