Yakisoba Noodles with Pork Belly and Cabbage

What you need

• 450 g (1 lb) fresh yakisoba noodles, steamed wheat noodles, about 3 packs
• 150 g (5 oz) pork belly, thinly sliced
• 200 g (7 oz) green cabbage, about 1/4 small head
• 1 small carrot
• 1/2 onion
• 100 g (3.5 oz) bean sprouts
• 1 tbsp vegetable oil
• 3 tbsp Worcestershire sauce
• 1 tbsp oyster sauce
• 1 tbsp ketchup
• 2 tsp soy sauce, plus extra to taste
• 1 tsp sugar
• salt and black pepper, to taste
• 1 tsp aonori, dried green seaweed flakes, for serving
• 2 tbsp pickled red ginger, beni shoga, for serving

Method

Restated from the original video

1. 1

   Mix the Worcestershire sauce, oyster sauce, ketchup, soy sauce and sugar in a small bowl until the sugar dissolves.

2. 2

   Cut the pork belly into pieces about 3 cm wide and sprinkle with a little salt and pepper.

3. 3

   Slice the onion into thin half-moons and cut the carrot into thin matchsticks.

4. 4

   Cut the cabbage into rough squares about 3 cm across, keeping the thick ribs thin.

5. 5

   Put the noodles in a colander and pour a kettle of hot water over them. Shake well and tease the strands apart with chopsticks.

6. 6

   Heat the oil in a wok or large frying pan over medium-high heat. Add the pork and fry until browned and cooked through with no pink left, 3-4 min.

7. 7

   Add the onion and carrot and stir-fry until the onion turns soft, about 2 min.

8. 8

   Add the cabbage and toss until it wilts at the edges but still has bite, 1-2 min.

9. 9

   Push everything to one side, add the noodles and 2 tbsp water, and leave them untouched for 1 min so they pick up a little color.

10. 10

    Toss the noodles through the vegetables, then add the bean sprouts and pour in the sauce.

11. 11

    Stir-fry over high heat until every strand is coated and turns a deep brown, 1-2 min. Taste and add a dash more soy sauce if needed.

12. 12

    Pile onto plates and finish with a sprinkle of aonori and a little pickled red ginger.

Imported from basilmomma.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.