Yakisoba

Japanese stir-fried noodles with pork, cabbage, carrot, onion, and shiitake tossed in a sweet-savory sauce built on Worcestershire, oyster sauce, and soy.

• 480 g pre-steamed yakisoba noodles
• 340 g sliced pork belly
• 225 g green cabbage or white cabbage
• 3 shiitake mushrooms
• 1 carrot
• 1/2 yellow onion
• 2 spring onions
• 2 tbsp neutral oil
• 1 dl Worcestershire sauce
• 4 tsp oyster sauce
• 4 tsp ketchup
• 2 tsp soy sauce
• 2 tsp sugar
• Black pepper
• Pickled red ginger or aonori to serve, optional

Method

1. 1
   Whisk together the Worcestershire sauce, oyster sauce, ketchup, soy sauce, and sugar until the sugar dissolves.
2. 2
   Cut the pork into pieces. Slice the onion, carrot, cabbage, shiitake, and spring onions.
3. 3
   Heat 1 tbsp of the oil over medium heat and add the noodles without pulling them apart straight away. Turn them once the underside is warm, loosen them gently, and transfer to a plate.
4. 4
   Cook the pork in the remaining oil until no longer raw. Season with black pepper and add the onion and carrot. Stir-fry for 1 to 2 minutes.
5. 5
   Add the cabbage and shiitake and cook until almost tender. Add the spring onions and then return the noodles on top of the vegetables.
6. 6
   Pour over the sauce and toss until the noodles are evenly glossy and heated through. Serve immediately, with pickled ginger or aonori if you like.