Description
Ingredients
Scale
For The Sauce
- 1 Tbs oyster sauce
- 3 Tbs worcestershire sauce (recommended japanese Bulldog brand)
- 3 Tbs water
- 1 Tbs cooking oil
- 4 oz pork belly, cut into bit sizes (you can substitute to any protein you like to your taste)
- 1/2 medium size onion, sliced (approximately 2 oz)
- 1 small carrot, thinly sliced (approximately 1 oz)
- 2 large cabbage leaves, cut into bite size (approximately 3 oz)
- 1 green onion, cut into lengthwise then into 1-inch pieces
- 5 – 6 oz fresh pre-cooked Yakisoba noodles (Or prepare 2 – 3 oz dried egg noodles or angel hair pasta cooked by follow the directions of package you are using)
- Salt & Pepper
For The Garnish
- Aonori, green seaweed powder
- benishoga, shredded pickled ginger
Instructions
- Combine all ingredients for sauce and set aside. (If you are using dried or raw noodles that cooked right before make yakisoba, then omit water)
- Heat a large skillet over medium high heat; add oil and swirl to coat. Add pork and cook until pork edges are golden, about 2 minutes.
- Add all vegetables (onion, carrot, cabbage and green onion), season with pinch of salt and pepper. Cook them until soften about 2 to 3 minutes.
- Push vegetables and pork to edge of skillet to make a room for noodles. Place noodles and let it brown up about 1 minute each side, so this way noodles will have nice crunch bites here and there.
- Pour sauce and let noodles to loosen, about 2 minutes. Stir constantly.
- Transfer yakisoba to a serving plate and garnish with aomori and benishoga to your taste. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins