Step 1

Gather all the ingredients.

Step 2

Combine 1 ½ cup chicken broth, 1 Tbsp oyster sauce, ½ Tbsp soy sauce, and 2 tsp sugar. Mix all together well.

Step 3

Add 1 tsp sake to pork, shrimp, and squid to remove any unwanted odor.

Step 4

Add 1 tsp soy sauce to the pork, combine well, and set aside.

Step 5

Rehydrate the dried wood ear mushrooms and cut into smaller pieces.

Step 6

Bring a small pot of water to a boil. Take out the quail eggs from the refrigerator and carefully place in the boiling water. Reduce the heat to medium-low and cook for 3 minutes.

Step 7

Once they are finished cooking, place the quail eggs in iced water. Once cool, remove the shell.

Step 8

Score the squid in the crisscross pattern by making parallel diagonal lines. Make sure not to cut it all the way through. Thinly slice the kamaboko fish cake.

Step 9

Cut the onion into wedges and then cut in half widthwise.

Step 10

Thinly slice the carrot into slabs. Then cut them in half lengthwise.

Step 11

Cut the napa cabbage into roughly 2 inch pieces widthwise and then cut them in half lengthwise.

Step 12

Remove the stems of shiitake mushrooms and slice the caps.

Step 13

Remove the strings from snow peas and cut in half.

Step 14

To make the slurry, in a small bowl combine 6 Tbsp water (make sure it’s not warm/hot water) and 2 Tbsp potato/corn starch and whisk well together.

Step 15

Carefully loosen the crispy noodles on the plates.

Step 16

Heat the wok on medium-high. Once the wok is hot, add 1 Tbsp sesame oil and the pork.

Step 17

Separate the pork and add the shrimp and squid. Stir to combine.

Step 18

When the meat is no longer pink, add the onion. Stir well until coated with oil.

Step 19

Add the hard bottom part of napa cabbage and wood ear mushrooms.

Step 20

Add the carrot, leafy parts of napa cabbage, and bean sprouts.

Step 21

Add the shiitake mushrooms, kamaboko fish cakes, and snow peas.

Step 22

Add the soup into the wok and mix well. Add the quail eggs.

Step 23

Season with ⅛ tsp white pepper and 2 tsp kosher. Taste the soup to make sure the flavor is good.

Step 24

Whisk the slurry one more time and add to the wok. Mix well.

Step 25

Pour over the crispy noodles and serve with karashi mustard and rice vinegar on the side. You can a tiny dab the mustard on noodles (you don't have to mix it) if you like. When you feel a bit bored with the same flavor, drizzle some vinegar for a change (that's how the TV show shared how to eat this dish). Enjoy!

Step 26

Unfortunately, the noodles will not stay crispy. Either you keep the toppings separate from the crispy noodles, or you enjoy the softened noodles as they are. You can keep in an airtight container and store in the refrigerator for up to 3 days and in the freezer for a month.