Steps

1. Add 1 tsp of oil to boiling water and add the 150g rice vermicelli noodles, loosening them as you add. Boil for 4 minutes. [This is the key!] Adding oil during boiling prevents the noodles from sticking together.
   🕒 01:45
2. While the noodles are boiling, roughly chop the cabbage. Cut the onion and carrot to a similar size, and slice the pork belly into 3cm strips.
   🕒 02:33
3. Lightly beat the eggs and mix in a pinch of salt and a pinch of pepper.
   🕒 02:51
4. Add pure sesame oil to a frying pan and heat. Once warm, add the beaten eggs and stir-fry with chopsticks to make scrambled eggs.
   🕒 03:13
5. Push the scrambled eggs to the side of the pan or remove them to a separate plate.
   🕒 04:10
6. Add the pork belly to the same frying pan and stir-fry slowly over medium heat.
   🕒 04:22
7. While the pork is stir-frying, drain the boiled rice vermicelli noodles in a colander.
   🕒 04:48
8. Once the pork changes color, add the carrots, onions, and cabbage in that order and stir-fry.
   🕒 05:34
9. Once everything is combined, add a pinch of salt, a pinch of pepper, and 3 tbsp chicken bouillon granules and continue to stir-fry. [This is the key!] Adding salt helps the vegetables soften more easily.
   🕒 06:22
10. When the vegetables have softened, add 2 tbsp cooking sake (rice wine) and 1 tbsp soy sauce. Add about 120ml of the noodle boiling water.
    🕒 07:05
11. Once there's enough liquid to cover the vegetables, add the rice vermicelli noodles, mix everything together, cover with a lid, and simmer for 3 minutes.
    🕒 07:49
12. Add the spinach, cover with the lid again, and cook for 1 minute.
    🕒 08:16
13. Mix everything together.
    🕒 08:56
14. Return the cooked scrambled eggs to the pan and stir-fry together with chopsticks.
    🕒 09:35
15. Finish by drizzling sesame oil twice around the edges of the pan, mix everything, and it's done.
    🕒 10:01