← Nouns Cooking · Japanese

Ingredients

• 450 g pre-steamed yakisoba (or fresh ramen) noodles
• 250 g thinly sliced pork belly, cut into 4 cm pieces
• 230 g Cabbage, cut into bite-sized pieces
• 1 Carrot, cut into thin strips
• ½ Onion, thinly sliced
• 3 Shiitake mushrooms, thinly sliced
• 2 Spring onion, cut into 4 cm lengths
• 2 tbsp neutral oil
• ¼ tsp Black pepper
• 4 tbsp Worcestershire sauce
• 4 tsp Oyster sauce
• 4 tsp Ketchup
• 2 tsp Soy sauce
• 2 tsp Sugar
• 1 tsp Aonori (green seaweed flakes) (optional)
• 1 tbsp pickled red ginger (beni shoga) (optional)

Method

1. Stir the sauce ingredients together. If the noodles are in a tight block, loosen them by pouring over boiling water briefly, then drain well.
2. Heat 1 tbsp oil in a large frying pan or wok over medium-high heat. Fry the pork for 2–3 min until browned and cooked, season with pepper, and lift it out.
3. Add the remaining oil, the onion and carrot and stir-fry for 2 min. Add the cabbage, shiitake and spring onion whites and cook for 2–3 min until the cabbage is just tender.
4. Add the noodles and a splash of water, and toss for 2 min until they are hot and separated.
5. Return the pork, pour in the sauce and toss for 1–2 min until every strand is coated and lightly caramelised. Add the spring onion greens.
6. Serve sprinkled with aonori and topped with pickled red ginger.

Tips

• Bottled yakisoba sauce (or the sachets that come with the noodles) works in place of the homemade sauce.
• Worcestershire and oyster sauce contain fish and shellfish; swap the pork for chicken, prawns or tofu as you like.

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Chopstick Chronicles