Empty My Fridge
Easy Yakisoba
Ingredients
- Oyster sauce1 tbsp
- Worcestershire sauce3 tbsp
- Vegetable oil1 tbsp
- Pork belly4 oz
- Onion · sliced½
- Carrot · thinly sliced1
- Cabbage2
- Scallion1
- Noodle · cooked5–6 oz
- Salt
- Black pepper
- Aonori · for garnish
- Benishoga · for garnish
Instructions
- Combine the sauce ingredients in a bowl and set aside. If you are using dried or raw noodles cooked just before, leave out the water.
- Heat a large skillet over medium-high heat, add the oil and swirl to coat. Add the pork and cook about 2 minutes, until the edges turn golden.
- Add the onion, carrot, cabbage and green onion, season with a pinch of salt and pepper, and cook 2 to 3 minutes until softened.
- Push the vegetables and pork to the edges of the pan. Place the noodles in the cleared space and let them brown about 1 minute per side.
- Pour in the sauce and let the noodles loosen for about 2 minutes, stirring constantly.
- Transfer to a serving plate and top with aonori and benishoga to taste.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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