Yakisoba

🛒 Ingredients

• Yakisoba Noodles 150 g · 250 kcal
• Thinly Sliced Pork Belly 100 g · 250 kcal
• Green Cabbage 100 g · 25 kcal
• Carrot 30 g · 12 kcal
• Onion 30 g · 12 kcal
• Bean Sprouts 50 g · 15 kcal
• Vegetable Oil 15 g · 120 kcal
• Worcestershire Sauce 30 g · 0 kcal
• Soy Sauce 15 g · 0 kcal
• Ketchup 15 g · 15 kcal
• Oyster Sauce 15 g · 15 kcal
• Mirin 15 g · 20 kcal
• Aonori Flakes (Dried Green Laver) 1 g · 3 kcal
• Benishoga (Pickled Red Ginger) 5 g · 1 kcal

👨‍🍳 Instructions

1. Prepare the Yakisoba sauce by combining Worcestershire sauce, soy sauce, ketchup, oyster sauce, and mirin in a small bowl; set aside.
2. Heat vegetable oil in a large wok or frying pan over medium-high heat. Add the thinly sliced pork belly and stir-fry until browned and cooked through, about 3-4 minutes.
3. Add the sliced cabbage, carrots, and onions to the wok. Stir-fry for 3-5 minutes until the vegetables are slightly softened but still retain some crunch.
4. Add the Yakisoba noodles to the wok and break them apart if they are clumped. Pour the prepared Yakisoba sauce over the noodles and vegetables.
5. Stir-fry everything together for another 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce. Finally, add the bean sprouts and stir-fry for 1 minute more until just tender-crisp.
6. Serve the Yakisoba hot, garnished with aonori flakes and benishoga (pickled ginger) if desired.