Yakisoba

[atordaren]

Ingredients
3 shiitake mushrooms
½ onion
1 carrot
2 green onions
4 cabbage leaves
½ – ¾ lb sliced pork belly (or your choice of meat and/or seafood)
1-2 Tbsp oil
Freshly ground black pepper
8 Tbsp yakisoba sauce
1 pkg Yakisoba Noodles
Toppings (optional)
Dried green seaweed (Aonori) for garnish
Pickled red ginger (Kizami Beni Shoga) for garnish

Instructions
1. Cut vegetables and meat. Slice the shiitake mushrooms and the onion. Cut the carrot into julienned strips. Chop the green onion and the cabbage into smaller pieces. Cut the meat into 1 inch piece
2. In a wok, heat oil on medium high heat. Cook the meat until there is no pink visible.
3. Add the onion (and other hard vegetable) and cook until wilted.
4. Add the rest of (soft) vegetables and stir fry until they are soft.
5. Add black pepper and 3 Tbsp. of yakisoba sauce.
6. Quickly run hot water over yakisoba noodle to separate the noodle if they are stuck together from the package.
7. Lower the heat to medium. Add noodles, separating each other with hands. Keep stirring and make sure not to burn the bottom of the wok.
8. Add Yakisoba Sauce. Depending on the amount of ingredients, adjust the amount of sauce. Mix all together using a tong.
9. Serve on a plate and garnish with Dried Seaweed Powder and Pickled Ginger. Serve immediately.

Yakisoba Sauce Recipe
Ingredients
1 Tbsp. Worcestershire sauce (Usutah So-su)
1 tsp. oyster sauce
1 tsp. ketchup
½ tsp. soy sauce
½ tsp. sugar

Instructions
Combine all the ingredients in a small bowl and whisk together. Adjust the sauce according to your liking.