Today, I’m going to be making, Yakisoba.
It’s a noodle version of Okonomiyaki, and it is a very popular food we eat out at a restaurant and at home as well. It’s easy to make and filled with nutrients. Japanese mom makes Yakisoba for kid’s lunch during summer vacation.
Let’s get started!
- frying pan
- 100 grams sliced pork belly
- 1 green bell pepper
- ½ onion
- ⅓ carrot
- 1/8 cabbage
- 1 package bean sprout
- 2 packages Yakisoba noodles or Chinese noodles
- 2 tbsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp ketchup
- 1 tsp soy sauce
- 1 tsp oyster sauce
- 1 handful bonito flakes
- ½ tsp Aonori flakes
- Cut the carrot and green bell pepper into match sticks.
- Cut off the root from the onion, then slice thinly along with the grain.
- Remove the core from the cabbage. Cut into quarter inch rectangles.
Slice the core thinly.
- Cut your sliced pork belly into bite size. To avoid contamination, line the cutting board with a soft plastic board.
- Rinse your bean sprout and drain.
- Take out your noodles from the package. Loosen it by your hand to make it easy to cook.
- If you are using powdered Yakisoba seasoning, open it to shorten the cooking time. If you don't have it, prepare the Yakisoba sauce by mixing the seasonings.
- Heat your frying pan on high. Add in pork belly first, break it into pieces and cook it until no longer pink.
- Add the vegetables from the firm to soft. Add carrot, and cook for a while until half done. Add in onion, green pepper and cabbage.
- Stir fry for a minute or so. Make a well in the center. Add in the noodle.
- Cook until the noodles separate and cooked, add in the sauce or powdered seasoning. Toss to cook and distribute evenly.
- Add in bean sprouts. Stir quickly to keep the crunchy texture.And it's done!
- Transfer to the dish. Drizzle a little bit more sauce if you want it. Sprinkle bonito flakes and Aonori flakes for the final touch.