YAKISOBA

General Ingredients ↑

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.

How to Cook Yakisoba ↑

1. Pre-heat the electric grill to 200℃/400℃ and sauté the pork. If you add other meat or seafood ingredients such as squid or shrimp, sauté them together with the pork. Then cut them into small pieces on the grill with spatulas.

2.Add carrot, onion, bell pepper, tempura crisps and dried bonito powder and stir-fry. Put the noodles to one side so they can be loosened easily.

3. Add the cabbage and stir-fry until the vegetables are cooked through.

4.Mix the vegetables and noodles together and stir-fry thoroughly.

5.Add on Otafuku Yakisoba sauce, mix well, and fly them together.

6.Sprinkle aonori (seaweed) on top and it’s done!
Finally lower the electric grill temperature to a low heat.