Yaki Soba

Ingredients · per serving

• 80 g White cabbage
• 40 g Carrot
• 100 g Pork belly
• 1 tbsp Oyster sauce
• 1 tbsp Vegetable oil
• small handful Bonito flakes
• 1 tsp Soy sauce
• 1 tbsp Worcestershire sauce
• 1 tbsp Pickled ginger
• 1 whole Spring onion
• 1 tsp Tomato ketchup
• 150 g Soba/Yakisoba noodles
• ½ tsp Sugar

Instructions

1. Boil a kettle. Place the noodles in a heatproof bowl, cover with boiling water, and leave 3 minutes to loosen. Drain.
2. Mix the sauce in a small bowl: whisk together the Worcestershire sauce, oyster sauce, soy sauce, ketchup, and sugar.
3. Slice the pork belly into 1cm wide strips. Shred the cabbage into 1cm strips. Cut the carrot into thin matchsticks (or grate coarsely).
4. Heat a wok or large frying pan over high heat. Add the vegetable oil.
5. Add the pork. Stir-fry 3 minutes until the edges are crisp and most of the fat has rendered out.
6. Add the cabbage and carrot. Stir-fry 2 minutes — cabbage should soften but keep some bite.
7. Tip in the drained noodles. Pour over the sauce. Toss with tongs for 1-2 minutes until everything is coated and the noodles are heated through.
8. Plate up. Top with the pickled ginger and a small handful of bonito flakes (they'll wave in the steam — that's normal). Sprinkle with sliced spring onion.

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