Yakisoba Noodles

Ingredients

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

Instructions

1. 1

   Prep all ingredients: shred the cabbage, julienne the carrot, slice the green onions, and cut the pork into thin strips (10 minutes).

2. 2

   Heat vegetable oil in a large pan or wok over medium-high heat. Stir-fry the pork for 3-4 minutes until browned and cooked through.

3. 3

   Add the cabbage and carrot and stir-fry for 3-4 minutes until the vegetables are slightly softened but still crisp.

4. 4

   Separate the yakisoba noodles and add them to the pan. Cook for 2 minutes, tossing occasionally.

5. 5

   Pour the yakisoba sauce over the noodles and toss everything together for 2-3 minutes until evenly coated and heated through.

6. 6

   Serve hot, topped with green onions, pickled ginger, and a sprinkle of aonori if using.