Steps

1. In a bowl, combine minced green onion (2 tbsp), minced garlic (1 tsp), minced onion (1 tbsp), and Doubanjiang (1 tsp).
   🕒 01:33
2. Pour the hot white sesame oil (4 tbsp) over the ingredients in Step 1 and mix well. (Key tip!) Pouring hot oil enhances the richness and aroma.
   🕒 02:08
3. To the bowl from Step 2, add oyster sauce (2 tbsp), sesame oil (1 tbsp), soy sauce (2 tbsp), pepper (to taste), Ichimi Togarashi (1/2 tsp), and Sansho pepper (1/2 tsp). Mix thoroughly.
   🕒 02:54
4. Boil plenty of water and cook the pork belly (60g). Drain the water once cooked, let it cool, and cut into bite-sized pieces.
   🕒 04:51
5. In the same pot, cook the Chinese noodles (250g) and bean sprouts (1/2 bag). Drain well once cooked. (Key tip!) Thicker noodles are less likely to stick.
   🕒 05:34
6. Add 3 tbsp of the seasoning mixture made in Step 3 to a bowl, and dilute with an equal amount of noodle cooking water.
   🕒 04:28
7. Place the cooked Chinese noodles in a bowl and generously coat with the remaining seasoning mixture. Toss well.
   🕒 05:57
8. Transfer the tossed noodles to a plate prepared in Step 6. Top with the cooked pork belly, bean sprouts, thinly sliced green onion (1/4 stalk), and cilantro (to taste) to finish.
   🕒 06:18