Yakisoba

Ingredients

• 12 ounces (340 grams) yakisoba noodles or ramen noodles
• 8 ounces (225 grams) pork belly or pork shoulder, thinly sliced
• 1 medium onion (about 5 ounces or 140 grams), sliced into thin strips
• 1 red bell pepper (about 5 ounces or 140 grams), sliced into thin strips
• 2 cups (140 grams) green cabbage, shredded
• 2 medium carrots (about 4 ounces or 115 grams), julienned
• 4 shiitake mushrooms (about 3 ounces or 85 grams), sliced
• 3 tablespoons (45 milliliters) yakisoba sauce or okonomiyaki sauce
• 2 tablespoons (30 milliliters) vegetable oil
• 1 teaspoon (5 grams) minced garlic
• 1/2 teaspoon (2.5 grams) minced fresh ginger
• 1 tablespoon (15 milliliters) soy sauce
• 1 tablespoon (15 milliliters) oyster sauce
• 1 teaspoon (5 grams) sugar
• Bonito flakes (katsuobushi) for topping
• Aonori (seaweed powder) for topping
• Pickled ginger (beni shoga) for topping, optional
• 2 green onions (scallions), chopped for garnish

Instructions

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. 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. 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. 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. 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. 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. 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. 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.