Steps

1. Trim the ends of the chives and cut them into 3cm sections.
   🕒 00:59
2. In a bowl, mix 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Oyster Sauce, 1/2 tbsp Soy Sauce, 1/2 tbsp Sesame Oil, 1 tsp Chicken Stock Powder, 1 tsp Grated Garlic, and a pinch of Dried Chili Rings.
   🕒 01:06
3. Cut 300g of Shirataki Noodles into easy-to-eat lengths. Sprinkle with salt (to taste) and sugar (to taste) and rub well. [This is the key!] Rubbing with salt and sugar helps remove moisture and odor, eliminating the need to boil and de-odorize.
   🕒 01:40
4. Rinse the shirataki noodles under water and drain them thoroughly in a colander.
   🕒 02:04
5. Place the shirataki noodles in a frying pan and heat over medium heat until the moisture evaporates. The sign that the moisture has evaporated is when the sizzling sound changes from water evaporating to the noodles themselves frying ('chiri-chiri'). [This is the key!] Thoroughly evaporating the moisture allows the seasonings to better penetrate the shirataki noodles. Insufficient dry-frying will result in a diluted flavor, so be careful.
   🕒 02:07
6. Push the shirataki noodles to one side of the pan. Add 100g of Ground Pork to the empty space and stir-fry until it changes color. [This is the key!] The ground pork will release its own oil, allowing for a healthier dish without the need for additional cooking oil.
   🕒 02:43
7. Once the ground pork is cooked, add 200g of Bean Sprouts, the cut chives, and the prepared seasonings. Stir-fry over high heat until everything is mixed.
   🕒 03:00
8. Stir-fry until the bean sprouts and chives are cooked to your liking. Taste and adjust seasoning with salt and pepper if needed.
   🕒 03:30
9. Plate and serve. Enjoy!
   🕒 03:37