Stir Fry Sauce Noodles (Yakisoba) with Lots of Vegetables - Recipe Video
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Cook time
30 minutes
Ingredients 2 servings
- Stir fry noodles (Yakisoba)2 head(s)
- Water2 tbsp
- Pork belly120 g
- Cabbage200 g
- Shimeji mushrooms50 g
- Carrot40 g
- Bean sprouts40 g
- Salt2 three finger pinches
- Thickened Japanese worcestershire sauce4 tbsp
- Salad oil1 tbsp
- Toppings
- Dried green seaweed flakes (Aonori)as needed
How to make
- Prepare. Peel a carrot.
- 1. Roughly chop the cabbage. Remove the stems from the shimeji mushrooms and loosen with your hands. Cut the carrot into strips.
- 2. Cut the pork belly into 1 inch pieces.
- 3. Heat vegetable oil in a frying pan over medium heat, add Step 2, and fry until the pork belly is cooked thoroughly.
- 4. Add bean sprouts and salt, and stir-fry over medium heat. When the vegetables soften, take them out from a pan.
- 5. Add stir fry noodles (yakisoba) and water to the same pan and stir-fry over medium heat.
- 6. Once the noodles have loosened, add back Step 5, add thickened Japanese Worcestershire sauce, and stir-fry over medium heat. Remove from heat when the flavors have blended well.
- 7. Plate it, sprinkle with aonori (dried green seaweed flakes), and it's ready to serve.
Tips for cooking
Adjust the seasoning to your taste. You can also use the sauce that comes with stir-fry noodles (yakisoba) instead of thickened Japanese Worcestershire sauce.