Steps

1. Bring a pot of water to a boil and add 2 servings of Chinese Noodles. Boil for 1 minute 30 seconds after it returns to a boil.
   🕒 01:44
2. Rinse the boiled noodles under cold water and drain thoroughly in a colander.
   🕒 02:36
3. Place the drained noodles in a bowl, drizzle with 1 tsp Soy Sauce and 1 tbsp Sesame Oil, and mix to season.
   🕒 02:45
4. Rub the edamame with salt and rinse.
   🕒 05:30
5. Place 1/2 pack of Edamame (still in their pods) in a frying pan, steam until cooked, and then shell the beans.
   🕒 05:38
6. Soak the chopped Salted Kelp (2 tbsp) in 5 tbsp Water.
   🕒 06:09
7. Heat 2 tbsp Taispaku Sesame Oil in a frying pan and spread the noodles in an even layer.
   🕒 03:38
8. Do not move the noodles and cook until browned on one side. (This is the key!) The starch will help them brown nicely once they've cooked for a bit.
   🕒 04:08
9. Flip the noodles and cook the other side until browned.
   🕒 04:35
10. Transfer the cooked noodles to a plate lined with paper towels, separating them while removing excess oil.
    🕒 07:05
11. Add 2 tbsp Taispaku Sesame Oil to the same frying pan used for the noodles and stir-fry the julienned 2 slices of Ginger over medium heat.
    🕒 08:05
12. Once the ginger is fragrant, add 1 can of Canned Scallops (in water) with their liquid and bring to a boil.
    🕒 08:31
13. Once the umami has developed, add the soaked salted kelp (including 5 tbsp Water) and Pepper (to taste).
    🕒 09:07
14. Bring back to a boil, add the browned noodles, and stir-fry, allowing them to absorb the sauce.
    🕒 10:02
15. Taste and adjust seasoning with a pinch of Salt if needed.
    🕒 10:31
16. Add 2 tbsp Water and the shelled edamame.
    🕒 10:47
17. Drizzle with 1 tbsp Sesame Oil, increase the heat, and stir-fry everything together until well combined to finish.
    🕒 11:18