| [ Ingredients:1 serving ] | ||
| Cabbage (cut 2-3 mm/0.08-0.12 inches thin strips) | 80g | 2.8oz |
| Onion (slice 1-2 mm/0.04-0.08 inches) | 30g | 1.1oz |
| Carrot (cut 1-2 mm/0.04-0.08 inches thin strips) | 10g | 0.35oz |
| Bell Pepper (cut 2-3 mm/0.08-0.12 inches thin strips) | 10g | 0.35oz |
| Sliced Pork | 20g | 0.7oz |
| Stir-Fry Noodles (130-150 g/4.6-5.3 oz) | 1 pack | |
| Tempura Crisps | 5g | 0.18oz |
| Dried Bonito Powder | as needed | |
| Aonori, Seaweed | as needed | |
| Otafuku Yakisoba Sauce | 45g | 1.6oz |
| (You can change the amount of sauce according
to the amount of vegetables and noodles) *You can change or add meat, seafood and vegetable ingredients to suit your taste. |
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How to Cook Yakisoba