Yakisoba (Japanese Stir-Fried Noodles)(Video) 焼きそば

justonecookbook.com

Nancy Trinh

subheading: For the Yakisoba Sauce:

¼ cup Worcestershire sauce (use vegan Worcestershire sauce for vegan)

4 tsp oyster sauce (use Lee Kum Kee Vegetarian Stir-Fry Sauce for shellfish allergies or vegetarian)

4 tsp ketchup

2 tsp soy sauce

2 tsp sugar (plus more, to taste)

subheading: For the Yakisoba:

¾ lb sliced pork belly (or your choice of meat/seafood/mushrooms/veggies)

½ onion ( 5 oz, 142 g)

4 inches carrot ( 3.5 oz, 100 g)

¼ head green cabbage (small; ½ lb, 227 g)

2 green onions/scallions

3 shiitake mushrooms ( 1.4 oz, 40 g)

2 Tbsp neutral oil (plus more, if needed)

3 servings yakisoba noodles (pre-steamed; one package contains 3 servings, 16 to 17 oz, 454 to 480 g)

freshly ground black pepper

⅓ cup yakisoba sauce (plus more, to taste; from the recipe above)

Directions at justonecookbook.com

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