Steps

1. Boil plenty of water and cook glass noodles (90g) for about 4 minutes. Drain in a colander and set aside.
   🕒 01:00
2. Roughly chop 1 head of lettuce.
   🕒 01:13
3. Sprinkle 1 tsp of salt over the chopped lettuce, lightly massage it, and squeeze out excess water. This technique removes excess water, keeps the lettuce looking fresh, and helps it meld better with the glass noodles.
   🕒 01:50
4. Cut thinly sliced beef (100g) into strips similar in width to udon noodles.
   🕒 02:23
5. Heat 1 tbsp of Premium Sesame Oil in a pot over low heat. Sauté 10g of garlic and 10g of ginger until fragrant.
   🕒 02:54
6. Add the beef and stir-fry lightly. Once the beef changes color, add 10g of green chilies (or dried red chilies).
   🕒 03:12
7. Add 2 tbsp of Cooking Sake (Rice Wine), 1 tsp of Soy Sauce, and about 100cc of Chicken Stock. Add the drained glass noodles.
   🕒 03:52
8. Add 1 tsp plus of Salt, 1/2 tsp of Sugar, and a pinch of Pepper. Cover and simmer for about 4 minutes.
   🕒 04:36
9. Taste and adjust the saltiness as needed.
   🕒 05:13
10. Add the salted lettuce and stir-fry to combine everything.
    🕒 05:47
11. Drizzle in 2 to 3 tbsp of Sesame Oil and generously add toasted sesame seeds (as needed).
    🕒 06:07
12. Stir-fry over high heat.
    🕒 06:27
13. Transfer to a serving plate. Garnish with toasted sesame seeds (as needed) and Sichuan peppercorns (as needed) before serving.
    🕒 06:42