Yakisoba Stir Fried Wheat Noodles

Slice the pork belly or chicken thinly. Chop the cabbage into bite-sized pieces. Thinly slice the onion, julienne the carrot, and slice the bell pepper. If using fresh yakisoba noodles, loosen them under hot water and drain well. If using dried, cook according to package directions until al dente, then drain and rinse with cold water to prevent sticking.

In a small bowl, whisk together the Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, sake or mirin (if using), and minced garlic (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the sliced pork or chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. 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. Add the onion, carrot, and bell pepper (if using) and stir-fry for 2-3 minutes until slightly softened. Add the chopped cabbage and continue to stir-fry for another 2-3 minutes until the cabbage is tender-crisp.

Return the cooked meat to the pan with the vegetables. Add the prepared yakisoba noodles to the pan. Pour the prepared yakisoba sauce evenly over the noodles and ingredients.

Using tongs or two spatulas, toss everything together vigorously for 2-3 minutes, ensuring the noodles are fully coated with the sauce and heated through. Serve immediately, garnished with beni shoga, aonori, and katsuobushi if desired.