Yakisoba Stir Fried Wheat Noodles

In a small bowl, whisk together 4 tablespoons Worcestershire sauce, 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon ketchup, 1 teaspoon sugar, and 1 teaspoon grated garlic. Set aside.

If using fresh Yakisoba noodles, loosen them under hot water or quickly blanch in boiling water for 30 seconds, then drain well. If using frozen, thaw according to package directions. Ensure they are completely separated and ready to stir-fry.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the thinly sliced pork belly or chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the meat from the wok and set aside.

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the sliced onion and carrot, stir-fry for 2-3 minutes until slightly softened. Then, add the chopped cabbage and continue to stir-fry for another 3-4 minutes until the cabbage is tender-crisp.

Return the cooked meat to the wok with the vegetables. Add the prepared Yakisoba noodles to the wok. Pour the Yakisoba sauce evenly over the noodles and ingredients. Toss everything together vigorously, ensuring the noodles are well coated with the sauce and heated through, about 3-5 minutes.

Transfer the Yakisoba to serving plates. Garnish with chopped scallions and a sprinkle of benishoga (red pickled ginger) if desired. Serve immediately and enjoy your authentic homemade Yakisoba!