pork belly slicescan substitute with chicken, seafood, or tofu~150-200 gest.
onion~1est.
carrot~1est.
cabbage~200 gest.
green onion~2-3est.
shiitake mushrooms~100 gest.
yakisoba noodles (pre-steamed)~2 cakesest.
oil1-2 tbsp
Worcestershire sauce¼ cups
sugar2 tsp
soy sauce2 tsp
oyster sauce4 tsp
ketchup4 tsp
red pickled ginger (optional)~1-2 tbspest.
pickled vegetables (optional)~2-3 tbspest.
seaweed/aonori (optional)~½ tspest.
Steps
1
In a small bowl, combine Worcestershire sauce, sugar, soy sauce, oyster sauce, and ketchup. Whisk together and set aside.
2
Cut pork belly into 1-inch pieces. Slice onion thinly, cut carrot into julienne strips, cut cabbage into bite-sized pieces, chop green onions into 2-inch pieces, and slice shiitake mushroom caps thinly.
3
Heat a griddle or frying pan over medium heat. Once hot, add oil and gently loosen the pre-steamed noodle cakes with chopsticks to prevent breaking. Transfer noodles to a plate.
4
Add pork belly slices to the pan and stir-fry until no longer pink. Wipe away excess grease with paper towel if needed.
5
Add onion and cook for 1-2 minutes, separating the layers as you stir. Add carrot and cook for 1 minute.
6
Add cabbage, green onion, and mushrooms. Cook for about 3 minutes until vegetables are almost tender.
7
Add the noodles and toss everything together. Drizzle the yakisoba sauce and stir to combine thoroughly.
8
Serve yakisoba on individual plates. Optionally garnish with pickled vegetables, red ginger, and aonori seaweed.
PrimedTableBETA
