Thinly slice onions, roughly cut peppers, and cut bamboo shoots into bite-sized pieces. Soak wood ear mushrooms in water and drain. Boil quail eggs until cooked and remove shell.
Wash the bok choy well, separate the stem from the leaves, and chop. Cut pork into bite-sized pieces if the cuts are big. Mix the ◎ condiments together.
In a pot, heat the sesame oil, and add the pork, onions, and bok choy stems.
Once the meat is cooked, add wood ear mushrooms, bamboo, peppers, and bok choy leaves.
Once everything is cooked, add ◎. Turn on heat to the highest setting for 3-5 minutes, add quail eggs, and continue cooking for another 2-3 minutes.
When Step 5 is still cooking, heat a frying pan and cook the noodles. Flip the noodles occasionally for crispiness. Once done, remove from the heat and plate.
During Step 5 add dissolved katakuriko to thicken the sauce. You can adjust the ratio to your liking, but I use a 2:2 tablespoon ratio.
On the plated noodles, add the vegetable / meat mixture from Step 5 and sprinkle black pepper on top.
For this recipe, I used Lee Kum Kee's oyster sauce, and chicken soup stock granules.
Story Behind this Recipe
My father and husband both love these noodles! I usually follow the recipe as written, but I adjust the flavor accordingly to whatever I add (ex. If onions are replaced with Japanese leeks, it'll lack natural sweetness so I add sugar, or add XO sauce, etc.)
If you're going to use shrimp or squid, it's better to replace the oyster sauce for XO sauce. Depending on how many ingredients you add in, it may lack flavor, so add soy sauce (or salt) to adjust.