Yakisoba 焼きそば

Ingredients

• 1 yakisoba noodle ball
• 80 g thinly sliced pork belly
• 100 g teared cabbage
• 50 g green cupsicum
• 50 g Yakisoba sauce (*1)
• 1 tbsp olive oil
• 1 tbsp red pickled ginger
• 1 tsp Aonori flakes
• 2 tbsp dried bonito flakes (shaved katsuobushi)

Instructions

1. 1

   prepare noodle: Open the packet of noodle and pour boiling water to loosen the noodles with chopsticks, drain the water well and set aside.

2. 2

   Cook yakisoba noodle: Boil water in a large pot and cook the ramen noodles. Once cooked, drain the water and set the noodles aside.

3. 3

   cut cabbage: Tear the cabbage with hands and slice thinly the stems with a knife.

4. 4

   cut capsicums: Cut the capsicums into bitesize chunks and set aside

5. 5

   cut pork: Cut the thinly sliced pork belly to about 3cm long strips and set aside.

6. 6

   fry noodles: Heat 1/2 tbsp of olive oil in a large pan over medium-high heat and add well-drained noodles to the pan.

7. 7

   brown the noodle: Using an egg flipper, press the noodles down against the bottom of the pan to brown the noodle over medium to high heat.

8. 8

   set aside the noodle: When the noodle is browned and cooked after about 5 minutes, remove the noodle to a bowl to set aside.

9. 9

   heat oil in a frying pan: Place the frying pan back on the medium to high heat and add another 1/2 tbsp of olive oil into the pan.

10. 10

    fry pork and vegetables: When the pan starts to smoke, add the pork and once it is cooked add the vegetables.

11. 11

    add fried noodles into the pan: Cover the meat and vegetables with cooked and browned noodle in order to steam cook the vegetables underneath.

12. 12

    steam cook pork and vegetables: When the volume of the vegetables sink, stir and fry to combine noodle, vegetables, and pork for a few minutes.

13. 13

    Pour yakisoba sauce in to the pan: Pour over the sauce and mix it in over high heat for 30 seconds.

14. 14

    Serve: Trun the heat off, serve the noodle on a plate.

15. 15

    Garnish the noodle with red pickled ginger, bonito flakes and Aonori flakes.