Cut cabbage into big chunks. You can add more or less, depending on your taste.
Cut the green onions into long diagonal pieces.
Heat a big pan on high heat and spread the vegetable oil.
Fry pork slices and shrimp (if you like) in sizzling oil.
You can add bacon as well. Bacon gives a nice western flavour to yakisoba, I believe.
Try whatever meat or fish of your choice.
Sprinkle a pinch of salt.
I love to use a lot of pepper on meat.
Pour the oil in the center of the pan.
Fry cabbage in the sizzling oil.
Mix the ingredients well.
Again a pinch of salt and lots of pepper.
Pepper and cabbage get along very well
Make sure the cabbage and meat mix well in the oil.
Then add noodles in the center of the pan.
If you feel you need more oil, you can add some.
Disentangle clogged up noodles. Long chopsticks are wonderful for this work.
To make it easier to fry this amount of noodles, cutting them short is a very good idea.
Mix everything up on the sizzling pan.
Add green onions. Adding them later is the key.
Green onion flavour can add a nice punch to yakisoba.
Pour sauce on top.
Yakisoba sauce should be available at Asian food stores.
But, you can make your own.
Please see the ingredient list in the first part of the video.
Mix the sauce with noodles.
If you feel your noodles may need more moisture, add some water or Japanese sake.
White wine will do.
Let the noodles sit on the hot pan for 30 seconds to 1 minute.
When you see crisp, brown noodles at the bottom, yokisoba is ready.
Sprinkle dried seaweed powder and bonito fish flakes if available.
If not, fried onion slices is a nice substitute.
Seaweed powder is an extra, so don’t worry if you can’t find any.
Lastly, this is an extra, too, but I LOVE to put fried egg on top of yakisoba.
I learned this in Indonesia.
Adding a fried egg is called “istemiwa.”