Street-Stall-Style Sauce Yakisoba
Sear the noodles first for a toasty edge. A splash of Worcestershire added to the included sauce brings the street-stall taste to your pan.
Ingredients
- Steamed yakisoba noodles (with sauce)2 portions
- Thinly sliced pork100g
- Cabbage2 leaves
- Bean sprouts1/2 bag
- Vegetable oil1 tbsp
- Water2 tbsp
- Worcestershire sauce1 tsp
- [finish] Aonori, bonito flakes, pickled red gingerto taste
- Fried egg (optional)1
Directions
- Roughly chop the cabbage. Microwaving the noodles in their bag for 30 seconds helps them loosen.
- Heat oil in a pan, spread the noodles out alone and, without touching, sear over medium for 2 minutes. Flip and sear 1 minute more, then remove (the secret to street-stall aroma).
- In the same pan, fry the pork; once it changes color, add the cabbage and bean sprouts and fry briefly.
- Return the noodles, add the water and toss, loosening them (the water lets them separate without breaking).
- Add the included sauce and the Worcestershire, coat everything, plate and top with aonori, bonito flakes and pickled ginger. Add a fried egg if you like.