Steps

1. Slice the scallions in half lengthwise, then thinly diagonally.
   🕒 01:33
2. Cut the pork belly into bite-sized pieces.
   🕒 01:58
3. Heat a frying pan without oil over medium heat and cook the pork belly 100g to render its fat.
   🕒 02:33
4. Once the pork belly has released its fat, add the garlic 1 clove (sliced) and the prepared scallions 1 bunch and sauté.
   🕒 02:46
5. Add Taihaku Sesame Oil 1 tbsp, followed by the dried chilies 3-4, doubanjiang 1/2 tsp, Sichuan peppercorns 5-6, ichimi togarashi a pinch, and curry powder 2 tsp in order. Stir-fry until everything is well combined.
   🕒 02:56
6. Once fragrant, add cooking sake 2 tbsp and chicken broth 600ml and bring to a boil.
   🕒 03:48
7. Season with fish sauce 1 tsp, salt 1 tsp, and soy sauce 3 tbsp. The key is to make the broth slightly saltier than a clear soup, as it will become perfectly seasoned once the noodles are added.
   🕒 04:27
8. Cover and simmer for 10 minutes.
   🕒 04:50
9. Boil the Chinese noodles in a separate pot according to package instructions. Aim to finish boiling the noodles around the 2 minute 30 second mark, matching the recommended cooking time.
   🕒 05:07
10. Add the boiled Chinese noodles 2 servings to the soup from step 8 and simmer briefly to allow the noodles to absorb the curry flavor.
    🕒 06:38
11. Serve in bowls and garnish with cilantro if desired. Enjoy!
    🕒 07:40