Yakisoba

Instructions

1. 1

   If using fresh yakisoba noodles, gently separate them by hand or with two forks. If using dried noodles, cook according to package directions, drain well, and set aside.

2. 2

   Heat a large wok or skillet (14 inches or 35 centimeters diameter is ideal) over high heat for about 30 seconds until very hot. Add 1 tablespoon (15 milliliters) of oil.

3. 3

   Add the sliced pork and cook for 2 to 3 minutes, stirring frequently, until the meat is no longer pink and the edges begin to brown. Transfer to a plate and set aside.

4. 4

   Add the remaining 1 tablespoon (15 milliliters) of oil to the wok. Add the garlic and ginger and stir constantly for 15 seconds until fragrant, being careful not to burn them.

5. 5

   Add the onion, bell pepper, cabbage, carrots, and mushrooms to the wok. Stir-fry for 3 to 4 minutes over high heat, stirring constantly, until the vegetables are tender-crisp and the cabbage begins to caramelize slightly.

6. 6

   Return the cooked pork to the wok along with the yakisoba noodles. Break up any clumps with two wooden spoons or chopsticks while stirring constantly for about 1 minute.

7. 7

   In a small bowl, combine the yakisoba sauce, soy sauce, oyster sauce, and sugar. Pour this mixture over the noodles and vegetables, tossing everything together for 2 to 3 minutes over high heat until the noodles are well coated, heated through, and slightly caramelized at the edges.

8. 8

   Divide the yakisoba among serving bowls or plates. Top each portion with bonito flakes (which will curl and wave from the heat), a pinch of aonori, pickled ginger if desired, and chopped green onions.