Yakisoba (Grilled Stir-Fried Noodles)
Stir-fried noodles, pork, cabbage, and thick savory sauce — yakisoba is the noise and heat of the festival stall in a bowl.
Ingredients
| 7 oz | 200 g | fresh or pre-cooked yakisoba noodles |
| 5 oz | 140 g | thinly sliced pork belly |
| 1 cup | 240 ml | shredded cabbage |
| 1/2 | small carrot, julienned | |
| 2 | green onions, cut into 1-inch pieces | |
| 3 tablespoons | 45 ml | yakisoba sauce (or mix of Worcestershire, soy sauce, ketchup, and oyster sauce) |
| 1 tablespoon | 15 ml | vegetable oil |
| — | aonori and beni shoga to serve |
Instructions
- Loosen the noodles and separate any clumps.
- Heat oil in a large skillet or griddle over high heat. Add pork and stir-fry until browned.
- Add cabbage and carrot and cook 2 minutes.
- Add noodles and stir-fry vigorously for 2 minutes.
- Add yakisoba sauce and toss until every noodle is coated and slightly charred.
- Finish with green onions, then plate. Top with aonori and beni shoga.