Yakisoba (Japanese Fried Noodles)

焼きそば

Ingredients

2 packages yakisoba noodles (300g) 200g pork belly ½ cabbage 1 carrot 1 onion 2 green onions ¼ cup yakisoba sauce 2 tbsp oil aonori beni shoga katsuobushi

Detail Steps and Procedure

1. **Vegetable Prep:** Cut cabbage into 2cm squares, carrot julienne 3mm thick, onion sliced 5mm thick. Blanch carrots 1 minute in boiling water. [PREP: Use mandolin for uniform cuts, separate noodles before cooking]

2. **Meat Cooking:** Heat 1 tbsp oil in large pan or teppan to high (200°C/390°F). Add thinly sliced pork belly, cook 3-4 minutes until crisp. Remove. [CRITICAL: Work in batches to avoid steaming]

3. **Stir-frying:** In same pan, add remaining oil. Cook onions 2 minutes, add cabbage, cook 3 minutes until wilted but crisp. Add noodles, sprinkle with 2 tbsp water, cover 1 minute to steam. [TECHNIQUE: Use two spatulas for tossing, not stirring]

4. **Saucing & Finishing:** Return pork to pan, add sauce. Toss continuously over high heat (210°C/410°F) for 2 minutes until caramelized. [SERVE: Immediately topped with aonori, beni shoga, katsuobushi. STORE: Not recommended – noodles become soggy.]

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