Crispy-Noodle Yakisoba with Homemade Sauce

Method

1. Cut the pork belly into 4 cm pieces. Cut the cabbage into 3 cm squares, slicing the thick core thinly and keeping it apart from the leaves. Cut the carrot into 4 cm matchsticks and the onion into 5 mm slices. Stir the Worcestershire, oyster sauce, ketchup, soy sauce and sugar in a bowl until the sugar dissolves.

   Add in this stepWorcestershire sauce 3 tbspOyster sauce 2 tspKetchup 2 tspSoy sauce 1 tspSugar 1 tsp

2. Pour boiling water over the noodles to loosen them, drain and pat dry with paper towels. Heat a third of the oil in a 28 cm pan, spread the noodles in a thin, wide layer, press down with a spatula and cook over medium-high heat without touching for 3 min. When the bottom is golden and crisp, flip and cook for 2 min more, then set aside. (×2 means cook in two batches.)

   Add in this stepYakisoba noodles (150 g per pack) 2Cooking oil 0.6 tbsp

   medium-high heat

3. In the same pan, with no extra oil, spread out the pork belly and cook over medium heat for 3 min, until plenty of fat has rendered and the edges are brown and crisp.

   Add in this stepPork belly (thinly sliced) 120 g

   medium heat

4. Turn the heat up to high heat and add a little more of the oil. Stir-fry the carrot, onion and cabbage core for 1 minute, then add the cabbage leaves and bean sprouts; stir-fry 2 min 30 sec in total. The cabbage should be bright and just wilted but still crunchy.

   Add in this stepCooking oil ½ tbspCarrot 40 gOnion 50 gCabbage 160 gBean sprouts 60 g

   high heat

5. Return the crisp noodles to the pan. Pour the sauce onto the hot edge of the pan, not over the noodles, so it bubbles and sizzles, then toss over medium-high heat for 2 min until everything is coated. It is done when the sauce is absorbed and the pan bottom is dry.

   medium-high heat

6. Plate the yakisoba and wipe the pan. Heat the remaining oil in a 20 cm pan, crack in the eggs and fry over medium-low heat for 3 min, until the whites are set and the yolks still wobble. Set an egg on each plate of noodles and finish with aonori, bonito flakes and pickled ginger.

   Add in this stepCooking oil ½ tbspEggs 2Aonori (green seaweed flakes) to tasteBonito flakes to tastePickled red ginger to taste

   medium-low heat