Yakisoba

Ingredients

• •1 lb yakisoba noodles (fresh, pre-steamed)
• •1/2 lb pork, sliced thin
• •2 cups shredded cabbage
• •1 carrot, julienned
• •1/4 cup yakisoba sauce (Worcestershire-based)
• •2 tbsp vegetable oil
• •1 tbsp aonori (dried green seaweed flakes), for garnish
• •2 tbsp beni shoga (pickled red ginger), for garnish
• •Bonito flakes (katsuobushi), for garnish (optional)

Steps

1. 1.If the noodles are cold and clumped, loosen them under warm water or microwave briefly for about 30 seconds so they separate easily.
2. 2.Heat the oil in a wok over high heat and cook the pork until browned.
3. 3.Add the cabbage and carrot, stir-frying over high heat for 3-4 minutes to get a slight char.
4. 4.Add the loosened noodles and toss for 1-2 minutes, then add the yakisoba sauce right at the very end and toss quickly to coat - adding it too early lets the sugar in the sauce scorch on the hot pan.
5. 5.Plate immediately and top with aonori, beni shoga, and bonito flakes if using.