Yakisoba

Ingredients

• 4 tbsp Worcestershire sauce
• 2 tbsp oyster sauce
• 1.5 tbsp soy sauce
• 1 tbsp ketchup
• 1 tsp sugar
• 0.25 tsp black pepper
• 16 ounces yakisoba noodles – loosened under hot water and drained
• 2 tbsp neutral oil
• 8 ounces pork belly – thinly sliced
• 1 cup onion – thinly sliced
• 0.5 cup carrot – julienned
• 4 cups green cabbage – cut into 1-inch pieces
• 2 cups bean sprouts – rinsed and drained
• 1 tbsp sake
• aonori – sprinkled (for serving)
• beni shoga – served on the side (for serving)
• katsuobushi – sprinkled (for serving)

Instructions

1. Whisk the Worcestershire sauce, oyster sauce, soy sauce, ketchup, sugar, and black pepper in a small bowl until the sugar dissolves; set aside.
2. Place the yakisoba noodles in a colander and run hot water over them to loosen; drain well and pat dry.
3. Heat the neutral oil in a large wok or 12-inch skillet over medium-high until shimmering, 1–2 minutes.
4. Add the noodles, spread into an even layer, and cook undisturbed until lightly charred on the edges, 2–3 minutes; flip and cook 1–2 minutes more, then transfer to a plate.
5. Add the pork belly to the empty pan and stir-fry until just cooked through and starting to crisp, 2–3 minutes.
6. Add the onion and carrot and cook, stirring, until slightly softened, 1–2 minutes.
7. Add the green cabbage and stir-fry until wilted at the edges but still crisp-tender, 2–3 minutes.
8. Add the bean sprouts and toss just until lightly wilted, about 1 minute.
9. Return the noodles to the pan, pour in the sake around the edges to deglaze, and toss everything together to combine.
10. Pour the reserved sauce around the perimeter, toss to coat evenly, and stir-fry until the noodles are glossy and no liquid pools in the pan, 1–2 minutes; taste and adjust seasoning if needed.
11. Divide among plates, sprinkle with aonori and katsuobushi, and add beni shoga on the side; serve hot.