2 servings steamed Chinese noodles, loosened
¼ lb (100 g) pork belly, thinly-sliced, cut into 1” pieces
⅛ cabbage, torn into bite-sized pieces
1 medium green bell pepper, seeded, cut into bite-sized pieces
Kosher salt and freshly ground black pepper
4–6 tablespoons yakisoba sauce
1 teaspoon vegetable oil
Glass or Stainless Steel Lid
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then add pork belly and stir-fry for about 30 seconds.
Once fat emerges from the pork, add cabbage, bell pepper, salt, and black pepper and stir-fry for about 1 minute, or until evenly coated with the fat.
Add noodles on top of the vegetables, cover, and steam over medium heat for about 2 minutes, or until noodles are softened.
Uncover, drizzle yakisoba sauce over the noodles, and stir-fry for about 1 minute, stirring constantly to remove excess moisture, then serve.
If you choose to substitute pork belly with ham or sausage, increase the amount of vegetable oil to 1 tablespoon.
If using a powdered variety of yakisoba sauce, add 3 tablespoons of water with the powder after uncovering the pan in Step 4.
Overcrowding the pan with too many ingredients may result in undercooked ingredients. If a larger serving is desired, cook in batches to ensure the vegetables get evenly cooked.
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