Yakisoba
Serves 4
Ingredients
Method
400 g. Yakisoba Noodles
200 g. Pork Belly, Thinly Sliced
1 Onion, Sliced
2 Carrots, Julienned
100 g. Cabbage, Shredded
4 Green Onions, Sliced
60 ml. Yakisoba Sauce
Pickled Ginger and Dried Seaweed for Garnish
In a large frying pan or wok, cook the pork until it's no longer pink.
Add the onion and carrots, and stir-fry until the vegetables are tender.
Add the cabbage and green onions, and continue to stir-fry for a couple more minutes.
Add the noodles and yakisoba sauce, and stir everything together until the noodles are heated through and well coated with the sauce.
Serve the yakisoba with pickled ginger and dried seaweed.