Ingredients and seasonings quantity
| Volume | Measuring spoon | Ingredients |
|---|
Procedure
| 1 | Cut the carrots long and thin. Cut the cabbages into small rectangles. Cut the chinese chives into 3 cm pieces. Wash the bean sprouts and use without cutting. Cut the thinly sliced pork into 2 cm pieces. |
| 2 | Mix soy sauce, ketchup, Worcestershire sauce, oyster sauce and sugar. |
| 3 | Lightly loosen the yakisoba noodles from the bag and place in a bowl. Add some oil and loosen further. |
| 4 | Place the yakisoba noodles in a frying pan and stir-fry over medium heat for 3 minutes. Remove to a bowl. |
| 5 | Put oil in a frying pan, add the carrots, the cabbage, the chinese chives and the bean sprouts and stir fry over medium heat for 5 minutes. Add the pork and stir fry, breaking them up until cooked through. |
| 6 | Add yakisoba noodles and the yakisoba sauce you made. Stir fry over medium heat for 3 minutes to release moisture. |
| 7 | Serve and sprinkle with aonori (Dried green seaweed). |
| 8 | Memo Loosening the noodles prevents them from tearing when stir-fried.Stir-frying adds a savory flavor to the surface of the noodles and also removes the moisture from the noodles. |
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