INGREDIENTS
Yakisoba Sauce
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- ½ tbsp Worcestershire sauce
- 1 tsp tomato ketchup
- ½ tbsp sake – or white wine
- ½ tsp sugar
- 1 pinch black pepper
- 1 tsp sesame oil
Yakisoba
- 120 g pork belly – thinly sliced (see note)
- 30 g yellow onion(s) – sliced
- 30 g green cabbage – roughly chopped
- 200 g pre-boiled Chinese-style noodles
- 1 tbsp cooking oil – vegetable or sunflower
- red pickled ginger – benishoga, optional
- bonito flakes – katsuobushi, optional
- dried green laver powder – aonori, optional
INSTRUCTIONS
- Start by making the sauce. Add 1 tbsp oyster sauce, 1 tbsp soy sauce, ½ tbsp Worcestershire sauce, 1 tsp tomato ketchup, ½ tbsp sake, ½ tsp sugar, 1 pinch black pepper and 1 tsp sesame oil to a small bowl and mix well. Set aside for later.
- If you are using dried noodles, cook them for a few minutes less than the instructed time and pour them into a cullender, rinse with cold water and drain thoroughly so that’re not too wet when you fry them.
- Heat the wok or frying pan on a medium high setting and add 1 tbsp cooking oil.
- Add 200 g pre-boiled Chinese-style noodles to the wok and cook until both sides are slightly browned and crispy but not burnt.
- Once they’re done, transfer the noodles to a bowl and set aside.
- Next, add 120 g pork belly into the same wok and sprinkle with salt and pepper. Fry until crispy.
- Add 30 g yellow onion(s) and 30 g green cabbage into the wok together with the pork belly. (If adding other vegetables, add them in order of firmness. E.g Carrots first, mushrooms last etc.)
- Once the vegetables are slightly softened, push everything to one side and add the noodles back in.
- Add the sauce to the noodles.
- Mix the noodles only, making sure they’re evenly coated in the yakisoba sauce.
- Mix everything together and fry for a 1-2 more minutes. (If you want to add beansprouts, add them here.)
- Dish up and sprinkle generously with red pickled ginger, bonito flakes and dried green laver powder.
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