Pork yakisoba

Ingredients

For 3 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml. Use metric quantities where stated. Times and servings are indicative.

• 450–480 g pre-cooked yakisoba noodles
• 340 g thinly sliced pork belly
• 225 g cabbage, 100 g carrot and 1/2 onion
• 3 shiitake mushrooms and 2 spring onions
• 2 tbsp oil
• 60 ml Worcestershire sauce
• 4 tsp oyster sauce and 4 tsp ketchup
• 2 tsp soy sauce and 2 tsp sugar
• Pepper, aonori seaweed and pickled ginger to serve

Step-by-step method

1. Mix Worcestershire, oyster sauce, ketchup, soy and sugar. Slice meat and vegetables thinly.
2. Loosen noodles by hand or warm according to the packet.
3. Heat oil and stir-fry pork until cooked through.
4. Add onion, carrot, cabbage and mushrooms; cook until softened but still textured.
5. Add noodles, spring onions and sauce; stir-fry until hot and serve with condiments.