Soak 250g glass noodles in lukewarm water for 30 minutes. Drain and set aside.

Prepare vegetables: julienne 1/2 carrot, slice 1 onion, tear 100g oyster mushrooms into smaller pieces, and chop 100g chives into 5cm lengths.

Pat dry 150g pork with a paper towel to remove excess moisture.

Heat 3 tbsp vegetable oil in a pan over medium heat. Add 1 tbsp minced garlic and stir until fragrant. Add pork and a pinch of ground pepper, cooking until the pork turns white.

Add 200ml water, 200ml anchovy-kelp broth, 5 tbsp soy sauce, 1 tbsp oyster sauce, 3 tbsp sugar, and 2 tbsp mirin. Stir well and bring to a boil.

Add soaked noodles to the boiling mixture. Cover and cook for 5 minutes on medium-low heat.

Add onion, mushrooms, and carrot to the pan. Stir and cook for another 3 minutes on low heat.