Steps

1. Boil rice noodles (120-150g) in boiling water for about 5 minutes.
   🕒 01:40
2. Drain the boiled rice noodles in a colander.
   🕒 04:17
3. Finely chop pork shoulder (40g). [This is the key!] Ground meat works too, but hand-chopping provides better texture.
   🕒 02:14
4. In a bowl, combine tahini (2 tbsp), soy sauce (2 tsp), and chili oil (2 tsp), and mix well.
   🕒 02:57
5. Heat white sesame oil (2 tbsp) in a frying pan and stir-fry the coarsely chopped pork.
   🕒 04:31
6. Once the pork turns pale, add dried shrimp (2 tbsp), minced ginger (1 tbsp), minced garlic (1 tbsp), and minced green onions (1 tbsp), and stir-fry until fragrant.
   🕒 04:56
7. Add cooking sake (rice wine) (1 tbsp), soy sauce (1 tbsp), pepper (a pinch), and Sichuan pepper (a pinch), and stir-fry together.
   🕒 05:34
8. Add rice noodle boiling water (approx. 80cc) and stir-fry to reduce and create the meat sauce.
   🕒 06:14
9. Add the drained rice noodles to the frying pan and stir-fry over medium heat, tossing to coat with the meat sauce.
   🕒 06:36
10. Add 1 tbsp at a time of the mixed sauce from the bowl to the rice noodles and stir-fry over high heat to combine.
    🕒 07:15
11. Add 1 tbsp at a time of the rice noodle boiling water and stir-fry to enhance the sesame aroma.
    🕒 07:50
12. Transfer the stir-fried rice noodles to a serving dish.
    🕒 08:29
13. Sprinkle with scallions (to taste).
    🕒 09:04
14. Drizzle with sesame oil (to taste).
    🕒 09:14
15. Just before eating, mix the sauce at the bottom of the dish thoroughly with the rice noodles.
    🕒 09:27