Yakisoba
A versatile recipe where you can easily swap the veg or protein to your liking. Modified slightly from Just One Cookbook's recipe.
Sauce:
- 60ml Worcestershire sauce, or maggi
- 4 tsp oyster sauce or vegan alternative
- 5 tsp ketchup
- 3 tsp soy sauce
- 2 tsp sugar
If you cannot find oyster sauce, leaving it out is fine, it'll just have a slightly stronger tomato flavour.
Yakisoba:
- 340g sliced pork belly, chicken breast, or tofu
- 1/2 onion, sliced
- 1/4 cabbage, sliced
- 2 spring onions
- 5 button mushrooms
- Pack of ready yakisoba noodles
Slice the onion, cabbage, spring onions, mushrooms, and pork belly/replacement protein. Begin by frying the noodles a minute each side, then slowly break them up, letting the heat work them apart so as not to snap the noodles too much. Once the noodles are fully loose place to one side.
Add the protein to the pan, adding a splash of oil if you are not using pork belly, and fry until golden. Add the onion and fry for another minute or two, then add the cabbage and mushrooms. After a few more minutes add the spring onions. Stir well, then layer the noodles on top and pour over the sauce. Mix everything together, frying for a couple more minutes, and then serve in bowls.