Yakisoba

Ingredients

• fresh yakisoba or chow mein noodles1 lb
• pork belly or thin-sliced pork1/2 lb, cut into bite-sized pieces
• green cabbage3 cups, roughly chopped
• carrot1, julienned
• yellow onion1/2, sliced
• scallions3, cut into 2-inch pieces
• Worcestershire sauce3 tbsp
• tonkatsu sauce or oyster sauce2 tbsp
• soy sauce1 tbsp
• sugar1 tsp
• neutral oil2 tbsp
• pickled red ginger (beni shoga)to serve
• aonori (green seaweed flakes)to serve
• bonito flakesto serve

Steps

1. 1

   Loosen the noodles.

   Loosen the noodles under warm running water; drain.

2. 2

   Whisk the sauce ingredients.

   Whisk Worcestershire, tonkatsu, soy sauce, and sugar.

3. 3

   Stir-fry pork and vegetables.

   Heat oil in a wok over high. Stir-fry pork until cooked through, 2 minutes. Add onion and carrot and toss 1 minute.

4. 4

   Add cabbage and noodles.

   Add cabbage and stir-fry until just wilted, 90 seconds. Add the noodles and a splash of water. Toss to combine.

5. 5

   Add sauce and scallions.

   Pour in the sauce and toss vigorously until everything is glossy and slightly charred, about 90 seconds. Stir in scallions.

6. 6

   Plate and garnish yakisoba.

   Pile onto plates. Top with beni shoga, a snowfall of aonori, and bonito flakes (which will dance in the steam).