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1
Bring a pot of water to a boil, place a small metal plate in the water to prevent boiling over, then add fresh ramen noodles.
2
Cook for about 3 minutes according to package instructions, then drain. Rinse the noodles under cold water, rubbing gently until smooth, then pat completely dry with paper towels.
3
Place the dried noodles on a plate and drizzle with a small amount of sesame oil.
4
Mix oyster sauce, soy sauce, and sake together. Dissolve chicken stock powder in hot water and add to the mixture, then season with pepper.
5
Thaw shrimp and squid, pat dry, season with salt, pepper, and sake, then lightly coat with potato starch.
6
Remove onion core and slice about 1 cm thick, cut carrot into 2 mm thin slices and bite-sized pieces, cut cabbage and garlic chives into about 4-5 cm pieces.
7
Add a small amount of vegetable oil to a skillet and spread out the ramen noodles evenly. Press occasionally with a spatula and pan-fry for about 2 minutes until golden brown. Flip and cook the other side until golden, then transfer to a plate.
8
Add a small amount of vegetable oil to the same skillet and stir-fry chopped ginger until fragrant. Add pork slices and cook until mostly done, then add shrimp and squid and cook through.
9
Transfer pork, shrimp, and squid to a plate. Add a small amount of vegetable oil to the skillet and stir-fry cabbage, carrot, and onion until the vegetables are softened.
10
When vegetables are slightly softened, return the pork, shrimp, and squid to the skillet. Add the prepared sauce and mix well to distribute evenly.
11
Add the pan-fried noodles and garlic chives, toss until the sauce is evenly coated over all the noodles and vegetables.
12
Transfer to a serving plate using tongs and optionally top with beni shoga pickled ginger.
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