Ingredients:

  • 300g fresh pre-steamed Yakisoba noodles (Mushi-Chukamen)
  • 150g pork belly, sliced paper-thin
  • 2 cups green cabbage, roughly chopped
  • 0.5 medium onion, sliced
  • 1 small carrot, julienned
  • 2 green onions, cut into 2-inch batons
  • 1 tbsp neutral oil (grapeseed or vegetable)
  • 4 tbsp Japanese Worcestershire sauce
  • 2 tsp dark soy sauce
  • 2 tsp oyster sauce
  • 1 tsp ketchup
  • 1 tsp sugar
  • 1 pinch black pepper

Instructions:

  1. Prepare the Mise en Place: Whisk together the Worcestershire sauce, soy sauce, oyster sauce, ketchup, sugar, and black pepper in a small bowl.
  2. Place the pre steamed noodles in a microwave safe bowl and heat for 30 seconds. This softens the oil coating so they separate easily without snapping.
  3. Heat the neutral oil in a large wok over medium high heat until a drop of water flicked into the pan dances and evaporates.
  4. Add the noodles in a flat layer and let them sit undisturbed for 2 minutes until the bottom is golden and slightly shatter crisp. Flip the noodles and sear the other side for 1 minute, then remove them from the pan and set aside.
  5. In the same pan, add the pork belly slices. Fry for 3 minutes until the fat renders and the edges are browned.
  6. Toss in the onion, carrot, and cabbage. Stir fry for 2 minutes until the cabbage is slightly wilted but still has a snap.
  7. Return the noodles to the pan and pour the prepared sauce over everything.
  8. Use tongs to toss everything vigorously for 1-2 minutes until the sauce has reduced into a glossy glaze that coats every noodle. Add the green onion batons, give it one final toss, and serve immediately.