Yakisoba Stir Fried Wheat Noodles

If using fresh yakisoba noodles, loosen them under hot water for a few seconds to separate. If using dried noodles, cook according to package directions until al dente, then rinse with cold water and drain well to prevent sticking. Set aside.

Slice the pork belly or chicken thinly. Chop the cabbage, julienne the carrot, and thinly slice the onion. In a small bowl, whisk together the Yakisoba sauce ingredients: 4 tbsp Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp ketchup, 1 tbsp oyster sauce, and 1 tsp sugar. Adjust to your taste.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced pork or chicken and stir-fry until fully cooked and lightly browned. Remove the meat from the pan and set aside, leaving any rendered fat in the pan.

Add the remaining 1 tablespoon of vegetable oil to the same pan if needed. Add the sliced onion and julienned carrot. Stir-fry for 2-3 minutes until slightly softened. Add the chopped cabbage and continue to stir-fry for another 2-3 minutes until it begins to wilt.

Return the cooked meat to the pan with the vegetables. Add the prepared yakisoba noodles to the pan. Toss everything together, breaking up any clumps of noodles, and ensure they are well combined with the vegetables and meat.

Pour the prepared Yakisoba sauce over the noodles and ingredients. Stir-fry vigorously for 2-3 minutes, ensuring the sauce evenly coats all the noodles and ingredients. Add the bean sprouts during the last minute of cooking to keep them crisp.

Remove the Yakisoba from the heat and transfer immediately to serving plates. Garnish with benishoga (red pickled ginger) and aonori (dried green seaweed flakes) if desired. Serve hot and enjoy your homemade Yakisoba!