Steps

1. Place the Chinese-style noodles for frying in a bowl, cover with plastic wrap, and microwave for 1 minute 30 seconds to 2 minutes until warm.
   🕒 01:04
2. Add soy sauce 1 tsp and sesame oil 1 tbsp to the warmed noodles, and mix well with chopsticks to separate them.
   🕒 02:23
3. Thinly slice the onions.
   🕒 01:13
4. Cut the bacon into strips approximately the same size as the onions.
   🕒 02:01
5. Heat white sesame oil 1 tbsp in a frying pan over medium heat.
   🕒 03:02
6. Once the pan is sufficiently hot, spread the noodles mixed in step 2 into the pan and fry over medium heat for 1 minute 30 seconds to 2 minutes. (The key here!) If the noodles sizzle ('ju') when added, it means the pan is hot enough for fragrant frying.
   🕒 03:34
7. Once one side of the noodles is fragrant and browned, flip them over and fry the other side.
   🕒 04:35
8. Transfer the noodles, fried on both sides, to paper towels and separate them. (The key here!) Frying both sides creates a crispy exterior and a fluffy interior.
   🕒 05:45
9. Add white sesame oil 1 tbsp to the same frying pan, heat over medium heat, and add onions 300g and stir-fry.
   🕒 06:10
10. Once the onions become glossy, add bacon 70g and continue to stir-fry.
    🕒 06:33
11. When the oil coats everything and the aroma of the bacon is released, create a space in the center of the pan and add garlic 10g and chili peppers 3 pcs.
    🕒 06:50
12. Drizzle a little sesame oil over the garlic and chili peppers, stir-fry lightly, then mix everything together.
    🕒 07:07
13. Add cooking sake (rice wine) 1 tbsp, soy sauce 1 tsp, chicken stock 100ml, salt 1/2 tsp, and pepper a little, and mix well.
    🕒 07:24
14. Taste the sauce and adjust the saltiness if necessary.
    🕒 07:53
15. Return the separated noodles from step 8 to the pan and stir-fry thoroughly to coat them with the ingredients and sauce.
    🕒 08:05
16. Finally, drizzle sesame oil 1 tsp, mix, and turn off the heat.
    🕒 08:36
17. Serve on plates and enjoy!
    🕒 08:54