Steps

1. Trim the ends of Komatsuna Greens (1/2 bunch, 100g) and cut into 3cm pieces.
   🕒 01:02
2. Peel Carrot (1/4, 50g) and cut into julienne strips.
   🕒 01:08
3. In a bowl, combine Water (100ml), Oyster Sauce (1 tbsp), Soy Sauce (1 tsp), Chicken Stock Powder (1 tsp), and Potato Starch (2 tsp). Mix well to create the sauce base.
   🕒 01:16
4. Bring water to a boil in a pot and cook Somen Noodles (1 bundle, 100g) for 30 seconds less than the package instructions.
   🕒 01:32
5. Drain the cooked somen noodles in a colander, rinse under cold water to remove sliminess, and drain thoroughly.
   🕒 01:40
6. Lightly oil a frying pan (without sesame oil) and heat over medium heat.
   🕒 01:49
7. Tear Pork Bits (100g) into bite-sized pieces and add to the frying pan to stir-fry.
   🕒 01:56
8. Add the chopped komatsuna greens and carrots, and stir-fry until they become tender.
   🕒 02:08
9. Stir the sauce base again and pour it into the frying pan.
   🕒 02:18
10. Stir everything together and cook until the sauce thickens. (Key Tip!) Be careful not to burn. Stirring while heating helps the sauce thicken evenly and bind together.
    🕒 02:26
11. Once the sauce has thickened, transfer the ingredients to a bowl.
    🕒 02:47
12. Clean the frying pan, add Sesame Oil (2 tsp), and heat over medium heat.
    🕒 02:53
13. Spread the Somen Noodles into a flat circle of about 24cm in diameter and pan-fry until the bottom is golden brown. (Key Tip!) Fry until the somen noodles are easy to move around; this will create a crispy texture.
    🕒 03:05
14. In the center of the golden-brown somen noodles, place the reserved sauce ingredients.
    🕒 03:25
15. Pull the surrounding somen noodles to cover the sauce ingredients and shape it. (Key Tip!) Pan-frying the somen noodles until crispy makes it easier to enclose the filling and prevents it from falling apart.
    🕒 03:30
16. Lightly beat 1 Egg and pour it around the somen noodles.
    🕒 03:44
17. If the egg spreads, use a spatula to shape it. Continue to cook until the egg is set and cooked through. (Key Tip!) It's perfect when the egg is firm, cooked, and easily slides.
    🕒 03:57
18. Place a plate over the frying pan, flip the pan, and transfer the noodle casserole to the plate. (Key Tip!) Serving on a large plate makes for a visually impressive and substantial dish.
    🕒 04:14
19. Cut into portions and enjoy by mixing the filling with the noodles.
    🕒 04:27