Yakisoba

Ingredients

• 2 packs Yakisoba noodles (pre-cooked)
• 2 cups Cabbage
• 0.5 medium Onion
• 1 small Carrot
• 2 tbsp Worcestershire sauce
• 1 tbsp Soy sauce
• 1 tbsp Oyster sauce
• 1 tsp Ketchup
• 1 tbsp Vegetable oil
• 1 pinch Aonori (dried seaweed powder)(optional)

Instructions

1. 1

   In a small bowl, whisk together the Worcestershire sauce, soy sauce, oyster sauce, and ketchup to make the yakisoba sauce.

2. 2

   Thinly slice the onion, julienne the carrot, and chop the cabbage into bite-sized squares.

3. 3

   Heat oil in a large skillet or wok over medium-high heat. Add the onion and carrot, stir-frying for 2 minutes.

4. 4

   Add the cabbage and continue to stir-fry until the vegetables are slightly softened.

5. 5

   Place the yakisoba noodles on top of the vegetables. Add a splash of water if the noodles are stiff, cover with a lid for 1 minute to steam and loosen.

6. 6

   Remove the lid, toss the noodles with the vegetables, and pour the sauce over the mixture.

7. 7

   Stir-fry everything together for another 2-3 minutes until the sauce is evenly distributed and slightly caramelized.

8. 8

   Serve hot, garnished with aonori if desired.