Simple Yakisoba Noodles

Ingredients

• 2 packages (about 5 oz each) Yakisoba noodles
• 6 oz Pork belly, thinly sliced
• 3 cups Green cabbage, chopped
• 1 medium Carrot, julienned
• 4 tbsp Yakisoba sauce (or Worcestershire + soy sauce + ketchup mix)
• 1 tbsp Vegetable oil
• 2 tbsp Pickled red ginger (beni shoga)(optional)
• 1 tbsp Bonito flakes (katsuobushi)(optional)
• 2 tbsp Green onions, sliced(optional)
• 1 tsp Aonori (dried green seaweed powder)(optional)

Instructions

1. 1

   Prep the vegetables: chop the cabbage, julienne the carrot, and slice the green onions (about 5 minutes).

2. 2

   Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the pork belly and cook for 3-4 minutes until browned and slightly crispy.

3. 3

   Add the cabbage and carrot to the pan and stir-fry for 2-3 minutes until the vegetables begin to soften but still have some bite.

4. 4

   Add the yakisoba noodles along with 2 tablespoons of water, breaking them apart gently. Cook for 1-2 minutes until the noodles loosen and soften.

5. 5

   Pour in the yakisoba sauce and toss everything together for about 1 minute until the noodles are evenly coated and glossy.

6. 6

   Divide between two plates and top with pickled ginger, bonito flakes, green onions, and a sprinkle of aonori. Serve immediately.