Yakisoba

Yakisoba is a classic Japanese stir fry noodles dish with pork and vegetables, and it's seasoned with a sweet & savory sauce similar to Worcestershire sauce.

Ingredients:

• ½ Onion
• 1 Carrot
• 3 Shiitake mushrooms
• 2 Green onions/scallions
• 4 Cabbage leaves
• 340 g Sliced pork belly (or your choice of meat/bird/seafood)
• 2 tbsp Neutral-flavored vegetable oil
• Freshly ground black pepper
• 1 package Yakisoba Noodles (comes with 3 servings, 16-17 oz or 454-480 g)
• 4-6 tbsp Yakisoba Sauce (Recipe follows)
Yakisoba Sauce (makes ½ cup = 8 tbsp)
• 2 tsp Sugar (add more sugar if you don't use Japanese Bulldog Worcestershire sauce)
• 2 tsp Soy sauce
• 4 tsp Oyster sauce
• 4 tsp Ketchup
• 4 tbsp Worcestershire sauce
Toppings (optional)
• Aonori (dried green seaweed)
• Pickled red ginger (beni shoga or kizami beni shoga)

Preparation:

• Prepare all the ingredients.
• Cut vegetables into strips, and mushrooms into slices.
• Prepare the meat as for beef stroganoff.
• Sauté the meat over medium heat.
• Add the onion and carrot and cook for 1-2 min.
• Add the cabbage and cook until almost tender.
• Lastly add the green onion and shiitake mushrooms and cook for 1 min.
• Add the boiled noodles. Fry until a characteristic brown hue appears in the noodles.
• Mix the ingredients of the sauce and add it to the noodles.
• Mix well and season with freshly ground black pepper.
• Put on a plate and decorate with dried green algae and pickled red ginger.