Steps

1. Bring a pot of water to a boil and add 60g of Rice Noodles (Rice Vermicelli). Boil for about 4 minutes.
   🕒 00:49
2. Heat 1 tbsp of Toasted Sesame Oil in a frying pan and stir-fry 50g of Beef.
   🕒 01:03
3. Once the beef is fragrant, add 1 tbsp of Leek, 1 tsp of Ginger, and 1 tsp of Garlic and stir-fry.
   🕒 02:03
4. When fragrant, add 1/2 tsp of Doubanjiang (Spicy Bean Paste) and continue stir-frying.
   🕒 02:12
5. Add 2 tbsp of Cooking Sake (Rice Wine), 2 tbsp of Soy Sauce, and Pepper (to taste) in order and mix well.
   🕒 02:26
6. Add 2 tbsp of Soup Stock (or water) and bring to a simmer. Taste and adjust the seasoning to be slightly strong.
   🕒 02:52
7. Shortly before the rice noodles are done boiling (about 1 minute left), add 1/2 bag of Bean Sprouts to the same pot. Boil for 5 seconds, then immediately drain in a colander and pat dry.
   🕒 03:19
8. Add the drained rice noodles and bean sprouts to the frying pan over high heat.
   🕒 03:55
9. Add the prepared 1/2 bunch of Chives and mix everything together well.
   🕒 04:12
10. Drizzle 1 tbsp of Chili Oil generously and sprinkle Sichuan Peppercorns (to taste) over the top.
    🕒 04:40
11. Mix until evenly combined and transfer to a serving plate.
    🕒 05:01
12. For an extra kick, sprinkle Sichuan Peppercorns (to taste) again as a garnish. (The secret is to add Sichuan peppercorns just before eating to enhance their aroma and spiciness).
    🕒 05:25
13. For a flavor change, try drizzling Black Vinegar (to taste) before eating.
    🕒 06:38