Steps

1. Place the mung bean glass noodles (50g) in a bowl and soak them in water until semi-tender. This is key to achieving a quick one-pan result.
   🕒 01:52
2. Remove the stems from the bell peppers (4 pcs) by pushing them with your thumb, then cut them in half lengthwise.
   🕒 02:15
3. Remove the seeds and gently flatten the bell pepper halves with your hands before slicing them into thin strips. Flattening them first makes them easier to cut.
   🕒 02:33
4. Trim the root end of the garlic (1 clove, approx. 10g), peel it, and remove the sprout.
   🕒 03:54
5. Slice the garlic thinly, then cut it into sticks and mince it roughly.
   🕒 06:23
6. Slice the ginger (10g) thinly, then cut it into sticks and mince it roughly. Mincing the garlic and ginger creates punchy bursts of flavor as accents.
   🕒 04:16
7. In a small bowl, combine oyster sauce (1 tbsp), soy sauce (1 tsp), and cooking sake (1 tbsp). Mix well.
   🕒 07:20
8. In a slightly larger bowl, whisk together soy sauce (1 tsp), cooking sake (1 tbsp), mirin (1 tbsp), low-sodium chicken broth powder (1 tsp), potato starch (1 tsp), and water (150ml).
   🕒 08:00
9. Heat a frying pan over medium-low heat, add a small amount of oil, and stir-fry the ground pork (150g) until just cooked through.
   🕒 09:13
10. Add the minced garlic and ginger to the cooked ground pork and stir-fry briefly until fragrant. Be careful not to burn the garlic and ginger, as this will result in a bitter taste.
    🕒 10:56
11. Add the thinly sliced bell peppers and stir-fry briefly to coat them with the oil.
    🕒 11:23
12. Push the ingredients to the side of the pan. Pour the prepared sauce A into the empty space and bring it to a boil to evaporate the alcohol.
    🕒 11:50
13. Once the alcohol has evaporated, mix the sauce with the ingredients.
    🕒 12:13
14. Turn off the heat and transfer the stir-fried ingredients to a bowl.
    🕒 12:30
15. In the same frying pan, pour the prepared sauce B and mix well.
    🕒 12:56
16. Add the drained, semi-tender glass noodles (50g) to the pan and gently toss to combine.
    🕒 13:13
17. Heat over medium-low heat and cook, stirring, until the glass noodles absorb the flavor. Since potato starch is included, stir constantly to prevent sticking. Cook slowly and patiently.
    🕒 13:41
18. Add the stir-fried ground pork and bell pepper mixture back to the pan with the cooked glass noodles and mix everything together.
    🕒 15:37
19. Turn off the heat, then add sesame oil (2 tsp to 1 tbsp) and plenty of black pepper (to taste). Stir briefly.
    🕒 16:06
20. If the dish seems too watery, return the pan to the heat and reduce the moisture slightly.
    🕒 16:34