Steps

1. In a bowl, combine 1 tbsp SKIPPY® Peanut Butter, 1 tsp Sugar, 1 tbsp Cooking Sake (Rice Wine), 2 tsp Soy Sauce, 2 tsp Oyster Sauce, and 2 Red chili peppers. Mix well. (Tip: If you're sensitive to spice, remove the seeds from the chili peppers. Mix to retain some texture.)
   🕒 01:15
2. Lightly rinse 6-8 pcs frozen peeled shrimp under water to partially thaw. (Tip: If you want to reduce any gamey smell, rinse the shrimp with potato starch. This will remove the odor and make them easier to use.)
   🕒 02:53
3. Rinse 50g bean sprouts and 1/3 bunch chives.
   🕒 03:35
4. Remove any root hairs from the bean sprouts if desired. Cut the chives into longer pieces to maintain a prominent presence.
   🕒 03:42
5. Whisk 1 egg and mix in 1 tsp SKIPPY® Peanut Butter for egg. (Tip: Leaving some peanut chunks creates an interesting texture. This is also great for breakfast egg dishes!)
   🕒 04:21
6. Heat a frying pan over high heat and add vegetable oil as needed.
   🕒 05:02
7. Pour the whisked egg mixture with peanut butter into the hot pan. Stir briefly a few times until fluffy, then remove from the pan. (Tip: To achieve a beautiful and delicious result, cook the egg first and set it aside.)
   🕒 05:20
8. Add vegetable oil as needed to the same frying pan and place 1 pack yakisoba noodles. Sear both sides until golden brown. (Tip: Grilling the noodles helps to open up their strands, allowing the sauce to coat them better later.)
   🕒 06:10
9. Once the noodles start to loosen up, continue to cook and separate them.
   🕒 06:36
10. In the empty space of the frying pan, add the shrimp, bean sprouts, and chives separately.
    🕒 06:55
11. Cook each ingredient to its optimal doneness, being careful not to burn them. (Tip: The 'Three Kingdoms Strategy'! Cooking the ingredients separately in different parts of the pan helps to preserve their individual textures.)
    🕒 07:17
12. Pour the prepared sauce only over the noodles.
    🕒 07:59
13. Mix all the ingredients together at once.
    🕒 08:13
14. Gently break up the reserved cooked egg and add it to the pan.
    🕒 08:27
15. Stir everything together to create a cohesive dish.
    🕒 08:33
16. Add 1 tsp vinegar (optional) and sprinkle with coarsely ground black pepper to taste. (Tip: Adding vinegar provides a rich yet refreshing finish, making this yakisoba perfect for summer.)
    🕒 08:48
17. Plate and serve. Enjoy!
    🕒 09:04