Back to 3 servings Yakisoba sauce 2 tbsp ketchup 1 tbsp oyster sauce 1 tbsp Worcestershire sauce, Bulldog brand if you can find it 1 tbsp soy sauce 1 tsp sugar 1 tsp mirin, optional Noodles 260 g fresh ramen or yakisoba noodles, pre-steamed packs need no boiling 1 tbsp neutral oil, for tossing the noodles Stir-fry 1 tbsp neutral oil, for stir-frying 150 g thinly sliced pork belly or pork loin, cut into bite-size pieces 0.25 tsp salt 0.25 tsp black pepper 0.5 yellow onion, thinly sliced 1 carrot, julienned 100 g green cabbage, roughly chopped into strips 2 green onions, cut into 2-inch pieces 1 cup bean sprouts, optional Toppings aonori (dried green seaweed flakes), to serve benishoga (red pickled ginger), to serve katsuobushi (bonito flakes), optional, to serve
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1 Step 1: Stir together the ketchup, oyster sauce, Worcestershire sauce, soy sauce, sugar and mirin in a small bowl until the sugar dissolves. Set aside.2 Step 2: Loosen the noodles: if fresh, boil for about 1 minute less than the package says, then rinse under cold water, rubbing off the starch, until cool and drained. If pre-steamed, rinse briefly in hot water and drain. Toss with 1 tablespoon oil so the strands stay separate.3 Step 3: Heat 1 tablespoon oil in a large wok or heavy skillet over medium-high heat. Season the pork with the salt and pepper, add it to the pan and stir-fry for 2 to 3 minutes until browned at the edges and cooked through, with no pink remaining (pork chops and roasts are safe at 145°F/63°C).4 Step 4: Add the onion and carrot and stir-fry for about 1 minute until the onion softens, then add the cabbage and stir-fry 1 to 2 minutes more until it is just tender but still bright.5 Step 5: Add the green onions and bean sprouts and stir-fry for about 30 seconds.6 Step 6: Add the noodles and toss with the vegetables and pork until heated through and the strands loosen.7 Step 7: Pour in the sauce and toss quickly and constantly so every strand is coated evenly. Let it sit for about 20 seconds between tosses so the sauce caramelizes slightly on the noodles.8 Step 8: Mound the yakisoba on plates. Top with aonori, benishoga and katsuobushi if using, and serve immediately while hot.getsaucepan.com/r/336872a7-2ad5-5b62-9bc8-77791c37cdcb
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