Yakisoba with Thin-Sliced Pork & Cabbage

Ingredients

• 1 lb fresh yakisoba noodles, loosened
• 10 oz Thin-Sliced Pork, sliced
• 4 cups Cabbage, cut into wide pieces
• 1 cup Carrots, julienned
• 1 onion, sliced
• 3 tbsp Worcestershire sauce
• 1½ tbsp oyster sauce
• 1 tbsp ketchup
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 tbsp neutral oil
• 2 tbsp bonito flakes
• 2 tbsp pickled red ginger
• 1 tbsp aonori

Method

1. Stir the Worcestershire, oyster sauce, ketchup, soy sauce, and sugar together. That combination is the entire flavor of yakisoba sauce, and it's better than the packet.
2. Rinse the noodles under warm water to separate them, then drain well.
3. Heat the oil in a wide skillet over high, cook the Thin-Sliced Pork until browned and done through, then add the onion, Carrots, and Cabbage and stir-fry 3 minutes until crisp-tender.
4. Add the noodles and 2 tbsp water, and press them flat against the pan for 30 seconds at a time to pick up browning before tossing.
5. Pour in the sauce and toss hard for a minute until everything is coated and glossy. Finish with bonito flakes, pickled ginger, and aonori.