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Ingredients
2 servings
300gFresh egg noodles
alternatively dried egg noodles
0.5Carrot
or small carrot 1
1Onion
small
100gpork loin
Thinly sliced, or chicken thigh, you can omit this
2 leavesCabbage
recommend pointed cabbage
1 cupBean sprout
optional
Pickled ginger
red, to taste, optional
0.5 sheetNori
optinal
1 TbspxVegetable oil
for stir-fry
Traditional version
Other version
Instructions
Step 1
To make Yakisoba sauce. Put the ingredients in a jug and mix well.
Bowl
Sake30ml
salt
Sesame oil15ml
pepperSake30mlStep 2
Pork = cut to 4cm length, salt and pepper if you like. (chicken = bite size)
Cabbage = cut into bite-size pieces
Carrot = cut into pieces (2-3mm thick)
Onion= cut into 1cm(1/2 inch) pieces
KnifeStep 3
Heat up the frying pan with medium heat and pour vegetable oil (1~2Tbsp). Add the onion, pork, carrot, cabbage, bean sprout in order
Frying Pan
Vegetable oil1 TbspxStep 4
Stir fry and then add salt and pepper. Remove from the heat. Put the vegetables on a plate or a bowl.
PlatesaltpepperStep 5
Heat up the frying pan again and pour some oil, add egg noodle and stir fry. If it is too sticky, pour 2-3 Tbsp water.
Frying Pan
Fresh egg noodles300gVegetable oil1 TbspxStep 6
Put back the vegetables in the frying pan. Mix the sauce once again and add, stir quickly.
Step 7
Put on a plate, garnish with pickled ginger and nori (cut strip).
Notes
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Delicious
Easy
Go-to
Spicy
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